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Blueberry Crisp Recipe

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  • Author: Stacy Corbo
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 10 minutes
  • Yield: 10 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Blueberry Crisp is a classic dessert that’s both comforting and easy to make. Sweet, juicy blueberries are topped with a buttery, crumbly oat topping and baked until golden and bubbly. It’s the perfect dessert for any occasion, especially when served warm with a scoop of vanilla ice cream.

Ingredients

Units Scale

Blueberry Filling:

  • 6 cups fresh blueberries (about 3 pints)
  • 1/2 cup granulated sugar
  • 3 tablespoons cornstarch

Topping:

  • 1 cup old-fashioned rolled oats
  • 1/2 cup all-purpose flour
  • 1/2 cup brown sugar
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 stick (1/2 cup) unsalted butter, cold and cut into pieces

Instructions

  1. Blueberry Filling:
  2. Preheat Oven:
    1. Preheat the oven to 350°F (175°C).
  3. Prepare Filling:
    1. In your baking dish (8×8 inch, 8-inch round, 9×9 inch, 9-inch round, 7×11 inch, or any 2-2.5 quart dish), combine the blueberries, granulated sugar, and cornstarch.
    2. Toss with a spoon or spatula to combine.
  4. Topping:
  5. Combine Dry Ingredients:
    1. In a mixing bowl, combine the old-fashioned rolled oats, all-purpose flour, brown sugar, cinnamon, and salt.
  6. Add Butter:
    1. Add the cold, cubed butter to the dry ingredients.
    2. Use your fingers or a pastry cutter to cut the butter into the mixture.
    3. Mix until the texture is “sandy,” with some pea-sized clumps of butter.
    4. Use your hands to squeeze the mixture together.
  7. Assemble Crisp:
    1. Use your fingers to break the topping into clumps and evenly distribute it over the blueberries in the baking dish.
  8. Bake:
    1. Bake for 40-45 minutes.
    2. Check to see if the crisp is bubbling and if the topping is golden.
    3. If not, bake for an additional 10-20 minutes. (Baking time may vary depending on the size of your pan. For example, a 7×11 inch pan might take 60 minutes.)
  9. Cool and Serve:
    1. Allow the crisp to cool for 10-15 minutes before serving.

Notes

  • Frozen Blueberries:
    • Substitute the fresh blueberries with the same amount of frozen blueberries.
    • Do not thaw the blueberries before using.
    • Use high-quality frozen blueberries for best results.
  • Gluten-Free Option:
    • Use certified gluten-free rolled oats, such as Bob’s Red Mill Gluten Free Oats, to make this crisp gluten-free.
  • Other Berries:
    • You can incorporate other berries like strawberries, raspberries, or blackberries.
    • Ensure the total amount of berries equals 6 cups.
  • Serve with vanilla ice cream or whipped cream for an extra treat.

Nutrition

  • Serving Size: 1 Serving
  • Calories: 300kcal
  • Sugar: 25g
  • Sodium: 150mg
  • Fat: 15g
  • Saturated Fat: 9g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 4g
  • Protein: 4g
  • Cholesterol: 30mg

Find it online: https://recipever.com/blueberry-crisp-recipe/