Blueberry-Almond Crisp

Cookbook Countdown Specials : Bake is a baking event, which I'm co-hosting with Emily's Cooking (Makan2) Foray.  This is a "spin-off" from our on-going monthly Cookbook Countdown. Cookbook Countdown Specials : Bake is for baking desserts ; pastries, cakes, cookies, pies, tarts, breads. While the monthly Cookbook Countdown is to use from one selected cookbook each month, for CC Specials : Bake, you may use any baking cookbooks of your choice, either from one single cookbook or from numerous books. The link is open from July to end September. You may link your post here. Do join us, everyone is welcome!

To link to Cookbook Countdown Specials : BAKE, click here

To link to Cookbook Countdown #7, click here

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Made this delicious Blueberry-Almond Crisp, and I thought that this sounds like a crumble to me. When I googled from the internet, I am even more confused! LOL! Some articles mentioned that topping for crisp contains oats, butter and flour and a crumble usually do have use any oats. And some articles mentioned that the topping for crumbles usually have oats, butter and flour, occasionally some nuts are added. Whatever it is called, both are served with scoops of ice cream! At least everyone agrees on this! 

The recipes uses blueberries, but I do not have enough of blueberries, so I have added some chopped ripe mangoes. Toss the fruits together with some sugar and flour. I've made half a recipe to serve 4.

The topping is a mixture of granulated sugar, brown sugar, flour, butter, oats and flaked almonds, Sprinkle the mixture over the fruits and bake in the oven for 35-40 minutes until the topping is golden brown and the fruits are bubbling. Let it cool slightly before serving.

Serve the Blueberry and Mango-Almond Crisp while still warm, with a scoop (or two!) of ice cream. We had this with my homemade Vanilla Ice Cream. What can I say, this is one delicious dessert! So good!

Blueberry-Almond Crisp
(adapted from "Williams-Sonoma : Home Baked Comfort" by Kim Laidlaw)
makes about 8 servings
about 6 cups (1-1/2lb/750gm) fresh blueberries
3 tbsp granulated sugar plus 1/4 cup (2oz/60gm)
1 tbsp all-purpose flour, plus 3/4 cup (4oz/125gm)
1/2 cup (1-1/2oz/45gm) rolled oats
1/3 cup (2-1/2oz/75gm) firmly packed golden brown sugar
1/4 tsp kosher salt
1/2 cup (4oz/125gm) unsalted butter, at room temperature, cut into chunks
1/2 cup (2oz/60gm) sliced almonds, lightly toasted
Vanilla ice cream, for serving

Position a rack in the middle of the oven and preheat to 375F (190C). Have ready a 9-inch (23-cm) square or 2-1/2-quart (2.5lt) baking dish.
In the baking dish, toss together the blueberries, the 3 tablespoons granulated sugar, and the 1 tablespoon flour.
In a bowl, stir together the 1/4 cup granulated sugar, the 3/4 cup flour, the oats, brown sugar, and salt until well blended. Sprinkle the butter over the dry ingredients and use a pastry cutter or 2 kitchen knives to cut in the butter until the mixture looks like coarse crumbs. Stir in the almonds. Sprinkle the topping in an even layer over the blueberries.
Bake until the blueberries are tender when tested with a toothpick, the juices are bubbling, and the topping is golden brown, 35-40 minutes. Transfer to a wire rack and let cook for 10 minutes. Serve warm with scoops of ice cream.

I'm linking this post with Cookbook Countdown Specials : Bake
 hosted by Kitchen Flavours and Emily's Cooking (Makan2) Foray