Blueberry Cherry Crisp
Happy 4th of July!! ❤️ In honor of my favorite summer holiday, I wanted to create a recipe that’s festive, fresh, and fool-proof to make! This Blueberry Cherry Crisp is one of the easiest desserts to make. It’s the ultimate summer dessert to bring to any dinner party! It feeds a crowd, is soooo easy to serve, and has that rustic charm. I promise your guests will be begging you for this Blueberry Cherry Crisp recipe!
I used fresh blueberries and frozen cherries here but you can absolutely use just blueberries or just cherries! I also recommend using fresh fruit, but if you’re in a pinch, frozen pitted cherries will save you lots of time! (my grocery stores were out of fresh cherries so I opted for frozen)
I also did half and half (aka one side blue, one side red) but you’re more than welcome to mix the two. You’ll simply combine steps 2 & 3 below (using only one bowl)
I used almond flour for this recipe to give it a nuttier texture, but you’re more than welcome to use regular AP flour or gf flour. It’s a simple 1:1 ratio! I made this recipe in a regular sized cast iron skillet, but you can also use a 9x9 baking dish, but note that it may need a little more baking time!
Blueberry Cherry Crisp 🫐🍒 (yields 1 cast-iron skillet)
Ingredients:
filling:
4 cups fresh blueberries
4 cups frozen pitted cherries (2 bags)
4 tbsp. coconut sugar
3 tbsp. tapioca flour
½ tsp. vanilla extract
1 lemon
topping:
1 cup coconut sugar
1 stick softened butter
1 cup almond flour
1 ½ regular oats (I use these)
1 tsp. cinnamon
your favorite vanilla bean ice cream to top!
Instructions:
preheat oven to 375°f and grease cast iron skillet
in one medium sized bowl, add in blueberries, 2 tbsp. coconut sugar, 3 tbsp. tapioca flour, ¼ tsp. vanilla, and juice + zest of ½ the lemon. mix to combine
in a separate bowl, add in cherries, 2 tbsp. coconut sugar, 3 tbsp. tapioca flour, ¼ tsp. vanilla, and juice + zest of the other ½ of the lemon. mix to combine
now it’s time to make the topping! in a large mixing bowl, combine the topping ingredients (minus the ice cream 😉) and mix to combine using your hands or a fork (forming a crumble-like texture)
transfer blueberry mixture to ½ the cast iron, then transfer the cherry mixture to the other half. top with crumble and bake for 35-40 minutes (until top reaches that gorgeous golden brown coloring)
remove, cool, then serve with ice cream & enjoy!
notes:
this recipe lasts in the fridge for up to 3 days
tapioca flour to cornstarch is a 2:1 flavor so if using cornstarch, simply cut the amount in half
feel free to try this recipe with peaches, raspberries, blackberries, or strawberries!
