Blueberry Crisp
User Reviews
4.5
Blueberry Crisp
Description
This blueberry crisp combines fresh fruit with a topping made from cold butter, brown sugar, rolled oats, and flour, cut together until crumbly. The lemon juice brightens the natural sweetness of the blueberries, while cornstarch thickens their juices during baking to prevent sogginess. The topping bakes to a golden color with a mix of coarse and sandy textures.
Baked in a shallow pie dish on a baking sheet to catch any overflow, the crisp requires 45 to 50 minutes of oven time, longer if frozen berries are used. The finished dish is best served warm and can be accompanied by whipped cream or ice cream for added richness.
For storage, keep the crisp covered at room temperature for several days, although the topping may soften over time. It freezes well for up to three months but the topping's crisp texture diminishes after thawing.
Ingredients
- 4 cups blueberries fresh
- ½ cup granulated sugar
- 2 tablespoons lemon juice
- 2 tablespoons cornstarch
- 6 tablespoons butter cold (3/4 of 1 stick, unsalted
- ½ cup brown sugar
- ½ cup old-fashioned rolled oats NOT quick cook or instant
- ½ cup all-purpose flour
- ¼ teaspoon salt or to taste
- Whipped Cream for serving (optional
- whipped topping
- Ice cream
Instructions
- Preheat oven to 350F. Spray a 9-inch pie dish with cooking spray; set aside.
- Tp a large bowl, add the blueberries, granulated sugar, lemon juice, cornstarch, and toss gently to combine until all white traces have disappeared; set aside.
- To a separate large bowl, add the butter, brown sugar, oats, flour, salt, and using two forks, cut the butter into the dry ingredients until small pea-sized clumps and some sandy bits form; set aside.
- Give the fruit another stir and turn out into the prepared dish, scraping out and including any juice that collected in the mixing bowl.
- Evenly sprinkle the crumble mixture over the berries. It looks like a lot when sprinkling, but as the crisp bakes, it seeps down into the berries and it turns out to be just the right amount.
- Place pie dish on a cookie sheet (insurance is case there’s an overflow in the oven) and bake for about 45 to 50 minutes. If using frozen fruit, baking time may vary. Crisp should be bubbling a bit near the edges of dish and topping should be very lightly golden browned and set.
- Place pie dish on a wire rack to cool for at least 15 minutes before serving. Optionally serve with whipped cream, whipped topping, or ice cream.
Notes
- Keep the crisp covered airtight at room temperature for up to 3-4 days; topping softens over time.
- Freeze crisp for up to 3 months; topping will not remain crisp after thawing.
- Baking time may vary if using frozen blueberries; bake until edges bubble and topping is golden.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 339 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 339kcal | 17% |
| Carbohydrates | 51g | 17% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 4g | 24% |
| Cholesterol | 31mg | 10% |
| Sodium | 86mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 36g | 72% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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