Blueberry Lemon Crisp

This is the right time to find really plump, fresh blueberries here in Florida. This easy recipe is a perfect choice for a casual summer dinner. Serve warm with a scoop of vanilla ice-cream.

You can also find this recipe in my book, The Accidental Baker, a cake for every crisis.


  • Oven 350ºF, 35 minutes, then 15 minutes more.
  • 4 cups fresh blueberries
  • 1 tsp instant tapioca
  • 4 tsp. sugar
  • 1 tsp. lemon zest
  • 1 tsp. almond extract


  • 4 cups fresh breadcrumbs
  • 5 Tbsp. cold butter
  • 1/2 cup brown sugar
  •  3 Tbsp. sliced almonds.


  1. In a medium bowl, toss blueberries with tapioca, lemon zest sugar and extract. Place in a baking dish.
  2. In a separate bowl put crumbs, brown sugar and butter, mixing with fingers to crumbly stage.
  3. Bake about 35 minutes, remove and add sliced almonds. Return to oven for about 15 minutes more.
  4. Serve warm or room temperature, plain or with ice-cream.
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