Blueberry Crisp
This tasty Blueberry Crisp boasts a crunchy oat topping and sweet, juicy blueberries. It’s perfect with a dollop of whipped cream or a scoop of vanilla ice cream.
Servings: 12 servings
Cost: $12.98
Equipment
- 9 x 9-inch baking pan
Ingredients
- 2 pounds fresh blueberries rinsed and dried
- 3 tablespoons cornstarch
- 1/3 cup granulated sugar see note 1
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice see note 2
Topping Mixture:
- 1 cup flour
- 1 cup old-fashioned oats
- 1 cup light brown sugar lightly packed
- 1/2 teaspoon ground cinnamon optional
- 1/4 teaspoon ground nutmeg optional
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 12 tablespoons unsalted butter cold and cubed
- Vanilla bean ice cream or whipped cream, optional
Instructions
- Lightly coat a 9x9-inch pan with cooking spray. In a large bowl, combine blueberries, cornstarch, sugar (see note 1), salt, vanilla, and lemon juice. Toss until well combined, then refrigerate while preparing the topping.
- In a large bowl, combine flour, oats, brown sugar, optional cinnamon and nutmeg, salt, and baking soda. Stir until mixed. Cube butter and add it to dry ingredients. Toss to coat butter, then use a pastry cutter to incorporate it. Finally, use your fingertips to further blend and press butter into dry ingredients until it resembles crumbs.
- Pour blueberry filling, including any juices, into prepared 9x9-inch pan, spreading it into an even layer. Sprinkle topping evenly over blueberries without pressing it down. Chill unbaked Blueberry Crisp in fridge for 20 minutes. Preheat oven to 350°F.
- Before baking, place baking pan on the center of a large sheet pan to catch any drips. Bake for 40–50 minutes, or until topping is golden brown, blueberries are tender, and filling is gently bubbling around edges. If topping browns too much, lightly cover it with foil. Allow crisp to cool on a rack for 15–20 minutes before serving. Serve warm with vanilla bean ice cream or fresh whipped cream.
Video
Notes
Note 1: Feel free to adjust the amount of sugar added to blueberries based on your preference. For sweeter desserts, maintain recommended amount of sugar. If you prefer less sweetness, you can reduce the sugar by about 1/4 cup.
Note 2: If you want a more lemon-flavored crisp, add 1–2 teaspoons lemon zest.
Nutrition Note: Ice cream and whipped cream are not included in the nutritional information.
Storage: Keep the blueberry filling and topping separate in the fridge until ready to bake. Once assembled, it can be stored covered at room temperature for up to 3 days or frozen for 3–4 months. Thaw in the fridge overnight before baking.
Nutrition
Serving: 1serving | Calories: 405kcal | Carbohydrates: 68g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 32mg | Sodium: 332mg | Potassium: 180mg | Fiber: 4g | Sugar: 34g | Vitamin A: 410IU | Vitamin C: 8mg | Calcium: 38mg | Iron: 2mg