Icelandic Blueberry Crisp


Blueberry crisp but with a skyr twist! This recipe uses Icelandic Provisions Whole Milk Plain Skyr in the crisp topping and is also served with more skyr. The perfect summer breakfast.


Serves 4

For the crisp:
1/2 cup
1/4 cup
Almond flour
1/4 cup
Whole wheat flour
1/4 cup
Brown sugar
2 tbsp
Maple syrup
1/2 tsp
1/4 cup
Icelandic Provisions Whole Milk Plain Skyr
Blueberry filling:
2 cup
1 tsp
Lemon juice
3 tbsp
Maple syrup
1 tsp
To serve:
Icelandic Provisions Whole Milk Plain Skyr
Maple syrup
Step 1:
Preheat your oven 350 degrees. Get a 7 x 5 rectangular baking dish or something similar in size. Set this aside until ready to use.
Step 2:
In a medium bowl add rolled oats, almond meal, whole wheat flour, brown sugar, salt and whisk together until fully combined.
Step 3:
Spoon in the skyr and maple syrup and using a fork or your fingers, combine the mixture until crumbly and clumpy. Set aside.
Step 4:
In a separate bowl add the fresh blueberries, lemon juice, maple syrup and corn starch. Give everything a good mix.
Step 5:
Pour the blueberry mixture into your desire baking dish and then top with the crisp topping until fully covered.
Step 6:
Bake for about 20-30 minutes until the top is golden brown and the juices from the blueberries begins to thicken and bubble.
Step 7:
Serve with more skyr and a drizzle of maple syrup. Enjoy!

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