This Blueberry Limoncello Crisp has hints of sweet lemon and is topped with whipped coconut milk. Use gluten-free oats to make this a gluten-free dessert.
The hint of sweet lemon in this Blueberry Limoncello Crisp takes this dessert from mundane to magnificent!
Who doesn’t love a warm fruit crisp? Crisps are a good old stand-by dessert, easy to whip up at the last minute. They’re a healthy alternative to sugary cakes and cupcakes for dessert. If not too sweet, you can easily have the leftovers for breakfast. Fruit, oats, and perhaps some nuts, they’re a great all-round dependable dessert.
But sometimes it’s fun to add a little more interest to an everyday dessert, as I did in this Apple Crisp with Salted Bourbon Caramel Sauce. Recently, plain old run-of-the-mill Blueberry Crisp became Blueberry Limoncello Crisp with Whipped Coconut Milk.
And it was memorable!
Limoncello is a sweet lemon liqueur produced in Southern Italy, particularly near Sorrento and the Amalfi Coast where lemons grow abundantly, some varieties bigger than grapefruit. It’s usually served in small chilled glasses after dinner, but today I decided to add it straight to my dessert.
It added a punch of pizzazz to this blueberry crisp recipe.
Toss blueberries with honey, Limoncello and lemon zest, transfer to a baking dish, add the crisp topping and bake. Serve with whipped coconut milk, or your choice of ice cream or dairy-free ice cream. Best warm, but still delicious when cold.
Try my other fruit crisp recipes, too!
- Gran Marnier Strawberry Rhubarb Crisp
- Pineapple Rhubarb Crisp with Ginger
- Apple Crisp with Salted Caramel Bourbon Sauce
- Peach Crisp with Bourbon and Vanilla
- Rhubarb Raspberry Crisp with Crunchy Pecan Crumble
Blueberry Limoncello Crisp with Whipped Coconut Milk
- 6 cups blueberries, , fresh, or frozen and thawed
- 1 tbsp honey, or maple syrup
- 2 tbsp Limoncello, lemon liqueur
- 2 tbsp cornstarch,, heaped if you like a thicker filling
- grated zest of 1/2 lemon
- 1 cup oat flour,, use gluten-free if necessary
- 2 cups large flake rolled oats,, g.f. if necessary
- 1/2 cup brown sugar or coconut palm sugar
- 2/3 cup melted butter
- 1/4 tsp sea salt
- Heat oven to 375°F.
- Measure blueberries into large bowl and toss with honey.
- Stir Limoncello and cornstarch together to make a slurry and mix with the blueberries.
- Transfer to a 9 inch pie plate or baking dish
- Sprinkle with lemon zest.
- Combine topping ingredients in a medium bowl. Press evenly on top of blueberry mixture.
- Bake for 30 minutes or until blueberries bubble and topping is lightly browned. If using frozen blueberries, bake for 35 - 37 minutes.
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