Blueberry Crisp
User Reviews
5
Blueberry Crisp
Description
The Blueberry Crisp begins by mixing fresh blueberries with sugar, cornstarch, and lemon juice, which sets the base for a fruit filling that is both sweet and tangy with a thick consistency. The lemon juice brightens the flavor and balances the sweetness.
The crumbly topping combines flour, brown sugar, oats, melted butter, and cinnamon, which develops into a golden crust during baking. The oats add chewiness and texture, while cinnamon imparts warmth. The topping clumps slightly when pressed, creating both fine crumbs and larger pieces once baked.
Baking at 375°F for up to an hour allows the fruit to bubble and the topping to brown evenly. Covering with foil partway can protect from over-browning. Once baked and cooled, the crisp offers a pleasing contrast between the tender fruit and crunchy topping. Serving with vanilla ice cream complements the warm berries and adds creaminess.
Alternative thickeners like flour or tapioca can be used if cornstarch is unavailable. Various berries may be substituted or combined for flavor variation. Adding chopped nuts enhances crunch in the topping. Using a high-edged baking dish prevents spillover of bubbling juices during baking.
Ingredients
For the Filling:
- ½ cup granulated sugar (100g)
- 1½ tablespoons cornstarch
- 6 cups blueberries (800g)
- 1 tablespoon lemon juice
For the Topping:
- ¾ cup all-purpose flour (90g)
- ½ cup light brown sugar 110g, packed
- ½ cup rolled oats (or quick-cooking) (56g)
- 6 tablespoons butter melted (85g, unsalted
- 1½ teaspoons ground cinnamon
Instructions
For the Filling:
- Preheat the oven to 375°F.
- In a large bowl, stir together the sugar and cornstarch. Add the blueberries and lemon juice and toss well to combine. Transfer the filling to a greased 2-quart or 8-inch square baking dish.
For the Topping:
- In a medium bowl, stir together the flour, brown sugar, oats, butter, and cinnamon until crumbly but all of the flour is moistened by the butter. Squeeze the mixture into larger clumps using your hands. Scatter the topping evenly over the filling.
- Bake for 50 minutes to 1 hour, or until the topping is golden brown and and the filling is bubbly. (Loosely cover with foil after 25 minutes if needed to prevent excess browning.) Transfer to a wire rack to cool for 30 minutes. Serve the crisp with vanilla ice cream, if desired.
Notes
- If cornstarch is unavailable, double the amount of flour or use equal tapioca flour as a thickener.
- Mix in other berries such as raspberries, strawberries, or blackberries for a mixed fruit crisp.
- Add ½ teaspoon fresh lemon zest to the filling for additional citrus brightness.
- Include ½ cup chopped nuts like pecans, almonds, or walnuts in the topping for extra texture.
- Use a baking dish with tall edges or place a baking sheet underneath to catch any overflow during baking.
- Loosely cover the crisp with foil after 25 minutes if the topping browns too quickly.
- Allow the crisp to cool at room temperature for 30 minutes to let the filling set before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 410 kcal
% Daily Value*
| Calories | 410kcal | 21% |
| Carbohydrates | 75g | 25% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 30mg | 10% |
| Sodium | 9mg | 0% |
| Potassium | 188mg | 4% |
| Fiber | 5g | 20% |
| Sugar | 49g | 98% |
| Vitamin A | 431IU | 9% |
| Vitamin C | 15mg | 17% |
| Calcium | 39mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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