Quick Description
This Blueberry Crisp is a warm, comforting dessert that’s as easy to make as it is delicious. Bursting with juicy blueberries, it’s topped with a buttery, crumbly topping that turns golden and crisp when baked. Serve it with a scoop of vanilla ice cream or whipped cream for an irresistible treat!
Servings & Timing
Servings: 6
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Ingredients List
For the Fruit Filling:
- 4 cups fresh or frozen blueberries
- 1 tablespoon lemon juice
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1/2 teaspoon vanilla extract
For the Topping:
- 1 cup rolled oats
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar, packed
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and cut into small cubes
- 1/4 cup chopped walnuts (optional)
Instructions
Step 1: Prepare the Blueberry Filling
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the blueberries, lemon juice, granulated sugar, cornstarch, and vanilla extract.
- Toss gently until the blueberries are evenly coated, then transfer the mixture to a greased 9×9-inch baking dish.
Step 2: Make the Topping
- In a separate bowl, combine the rolled oats, flour, brown sugar, cinnamon, and salt.
- Add the cold butter and use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
- If desired, stir in chopped walnuts for added crunch.
Step 3: Assemble and Bake
- Evenly sprinkle the oat topping over the blueberry filling in the baking dish.
- Bake in the preheated oven for 35-40 minutes, or until the topping is golden brown and the fruit is bubbly.
- If the topping starts to brown too quickly, cover the dish loosely with foil and continue baking.
Step 4: Serve
- Remove the blueberry crisp from the oven and let it cool for a few minutes before serving.
- Serve warm with a scoop of vanilla ice cream or whipped cream.
Additional Notes
- Make-Ahead Tip: You can prepare the fruit filling and topping ahead of time and store them separately in the fridge. When you’re ready to bake, simply assemble and bake as directed.
- Frozen Blueberries: If using frozen blueberries, there’s no need to thaw them. Just add a few extra minutes to the baking time.
Dietary Info
- Vegan: This can be made vegan by swapping the butter for vegan butter and using a plant-based ice cream topping.
- Gluten-Free Option: Use certified gluten-free oats and flour for a gluten-free version of this crisp.
Recipe Variations & Serving Suggestions
- Mixed Berries: Add in other berries, such as raspberries or blackberries, for a berry medley crisp.
- Spice It Up: Add a pinch of nutmeg or ginger to the topping for extra warmth and flavor.
- Serve With: Serve this blueberry crisp with vanilla ice cream, whipped cream, or even a dollop of yogurt for a lighter version.
Storage & Make-Ahead
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Freezing: You can freeze the crisp before baking. Assemble it as directed, then cover tightly and freeze for up to 2 months. When ready to bake, thaw overnight in the fridge and bake as usual.
FAQs
Q: Can I make this crisp with other fruits?
Yes! You can substitute the blueberries with other fruits like strawberries, peaches, or apples. Just adjust the sugar based on the sweetness of the fruit.
Q: Can I use gluten-free flour?
Yes, you can use a gluten-free all-purpose flour in the topping to make it gluten-free.
Call-to-Action
“Craving something sweet and easy? This Blueberry Crisp is the perfect dessert! Give it a try and let me know how it turned out in the comments below, or share your photo with #BlueberryCrispDelight!”
