0 from 18 votes
Blueberry Crisp
You’ll be making this simple blueberry crisp recipe on repeat! It takes no time at all to assemble, and the juicy blueberry filling and buttery streusel topping are to die for!
Prep Time
10 mins
Cook Time
10 mins
Additional Time
30 mins
Total Time
1 hr 30 mins
Servings: 6 servings
Calories: 410 kcal
Course:
Dessert
Cuisine:
American
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 packed light brown sugar (110g)
- ½ cup rolled oats (or quick-cooking) (56g)
- 6 tablespoons unsalted butter melted (85g)
- 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.
Cup of Yum
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
- Use a different thickener. If you don’t have cornstarch, use double the amount of flour or an equal amount of tapioca flour instead.
- Use a variety of berries. Fresh raspberries, sliced strawberries, and blackberries make for a wonderful addition to the filling.
- Add lemon zest. Add ½ teaspoon of fresh lemon zest to the filling for a bit of added citrus flavor.
- For an extra crunchy topping: Add ½ cup chopped pecans, almonds, or walnuts into the topping mixture before sprinkling it over the fruit.
- Use a baking dish with tall edges so that the filling does not bubble over the sides. If your dish doesn’t have high edges, place a baking sheet under the dish to catch any liquid and prevent a mess.
- To prevent excess browning: If you notice that the topping is browning too quickly, loosely cover it with foil after 25 minutes, or at any point you see very dark spots.
- Allow the berry crisp to rest. Let the crisp cool at room temperature for 30 minutes to let the filling set up nicely before serving.
Nutrition Information
Calories
410kcal
(21%)
Carbohydrates
75g
(25%)
Protein
4g
(8%)
Fat
13g
(20%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.5g
Cholesterol
30mg
(10%)
Sodium
9mg
(0%)
Potassium
188mg
(5%)
Fiber
5g
(20%)
Sugar
49g
(98%)
Vitamin A
431IU
(9%)
Vitamin C
15mg
(17%)
Calcium
39mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 410
% 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.