Savor summer's sweet berries with this quick and easy Blueberry Crisp, boasting a juicy ripe blueberry filling and a crunchy, buttery oat topping.
Course Dessert
Cuisine American
Keyword Blueberry Crisp, Blueberry Crumble
Prep Time 15 minutesminutes
Cook Time 40 minutesminutes
Total Time 55 minutesminutes
Servings 10servings
Calories 197kcal
Author Michelle
Ingredients
4cupsblueberriesabout 1-1.25 pounds
2tablespoonscorn starch
3tablespoonsbrown sugar
1teaspoonlemon zest
½teaspooncinnamon
1tablespoonlemon juice
1teaspoonvanilla
For the Crumble Topping
½cupflour
½cupbrown sugar
1teaspooncinnamon
Dash of salt
⅓cupbutterthinly sliced
¾cupquick oats
Instructions
In a large mixing bowl, combine cornstarch, brown sugar, lemon zest, and cinnamon. Whisk together.
Add blueberries to the mixing bowl. Toss to fully coat blueberries in the starch-sugar mixture.
Add lemon juice and vanilla and toss again.
Transfer blueberry crumble filling to a 9"x9" baking dish or a deep 9-inch pie dish. Set aside.
To assemble the crumble topping, in a large mixing bowl, add flour, brown sugar, cinnamon, and salt. Whisk to combine.
Cut in cold butter with a fork or pastry cutter until mixture forms pea-sized lumps.
Stir in oats, and cut in just a little bit with a fork or pastry cutter to incorporate.
Sprinkle crumble topping on top of blueberry filling.
Bake at 350°F for about 40 minutes, until filling is bubbly and crumble is browned. (See note below if using frozen blueberries)
Serve warm topped with ice cream.
Video
Notes
To make this dairy free, use cold coconut oil in place of butter.
To make this gluten free, use measure-for-measure gluten free flour in place of all-purpose flour.
Frozen blueberries: Increase cook time to 50-60 minutes for frozen blueberries to allow the blueberries to cook all the way through and filling to thicken. Tent foil on top if topping is getting too browned at the end of baking.
Add nuts to the topping for some deep nutty flavors. Try chopped almonds, pecans, walnuts, or pistachios.
Storage: Store leftovers covered in the refrigerator for up to 3 to 5 days. Reheat entire dish in the oven at 350°F for about 20 minutes until it’s warmed through. Or scoop a single serving onto a microwave-safe dish and microwave for about 30 seconds or until heated through (microwave times will vary depending on size of microwave)
Freezer Directions: Freeze before baking. Prepare as directed then cover tightly and freeze for up to 3 to 6 months. To bake from frozen, preheat oven to 350°F. Bake for about 50-60 minutes, or until hot and bubbly around the edges and the juices look slightly thickened.