Blueberry Crisp
Yield: 6 servings
Calories: 368kcal
Easy blueberry crisp recipe to satisfy your sweet tooth! The juicy berry filling is sprinkled with a crunchy oat topping and baked until hot and bubbly.
Ingredients
Blueberry Filling
- 6 cups (858 g) blueberries
- 1/2 cup (99 g) granulated sugar
- ¼ cup (30 g) all-purpose flour
- 2 teaspoons (10 ml) lemon juice
- 1 teaspoon lemon zest
- ¼ teaspoon cinnamon
- ⅛ teaspoon kosher salt
Crisp Topping
- ½ cup (80 g) all-purpose flour
- ½ cup (50 g) old-fashioned rolled oats
- ¼ cup (50 g) dark brown sugar
- ¼ teaspoon cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon kosher salt
- ⅛ teaspoon nutmeg
- 6 tablespoons (90 g) unsalted butter, chilled
Special Equipment
Instructions
Blueberry Filling
- Set the oven rack to the center position. Preheat to 375ºF (191ºC).
- In a large bowl gently combine blueberries, sugar, flour, lemon juice, lemon zest, cinnamon, and salt.
- Lightly grease an 8-inch baking dish with baking spray, vegetable oil, or softened butter. Evenly spread blueberry filling into the baking dish.
Crisp Topping
- Mix together flour, rolled oats, brown sugar, cinnamon, ginger, salt, and nutmeg in a medium bowl.
- Cut cold butter into small ¼-inch pieces and add to the flour mixture. Use your fingers to press the butter into the dry ingredients to form different sized clusters, from pea to larger kidney bean shaped pieces. If needed, chill the topping for 10 minutes to firm up the butter to make it easier to form clusters.
- Evenly sprinkle the topping over the blueberries. Bake until golden brown and the berries are bubbling, about 35 to 40 minutes. If needed, loosely cover the top with foil if it's getting too brown.
- Wait 10 to 15 minutes before serving. Serve warm with desired toppings like whipped cream or ice cream.
Notes
- Storing and Reheating: Cool to room temperature and refrigerate for up to 3 days. Reheat small portions in the microwave on high power until warm, 45 to 60 seconds.
- Freezing: The unbaked blueberry crisp can be covered and frozen for up to 1 month. Transfer to the refrigerator 1 day before baking. A baked crisp can be cooled down and then frozen for up to 1 month. Reheat at 350ºF (177ºC) until hot.
- Making in Advance: All of the components (filling and topping) can be assembled 3 days prior to baking. Refrigerate them separately or all in the baking pan.
- Sweetener Options: Honey or pure maple syrup can be substituted for granulated sugar in the filling.
- Make it Gluten-Free: Swap flour with 1:1 gluten-free baking flour or cassava flour for filling and topping. For the topping, you can use almond flour instead of all-purpose flour. For the filling, substitute 2 tablespoons of cornstarch for ¼ cup of flour.
Nutrition
Calories: 368kcal | Carbohydrates: 64g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 152mg | Potassium: 162mg | Fiber: 5g | Sugar: 40g | Vitamin A: 430IU | Vitamin C: 15mg | Calcium: 23mg | Iron: 1mg
Recipe Link