Novice bakers, rejoice! This Blueberry Crisp is about to make you look like an all-out pro. You'll be dominating the dessert scene this summer, no skills required. And not just this Summer! This is a dessert you'll find yourself coming back to time and again, it's just that good.
Imagine a golden brown, buttery oat topping combined with a bright and juicy blueberry filling with the perfect consistency. Now add the fact that it only took 10 minutes to prep, works with fresh or frozen berries, and is virtually fool-proof to that mental picture and you've got yourself a no-brainer.
Around these parts, we love a crisp topping, and we just can't get enough of them! Guaranteed, you'll adore our cherry crisp and our peach crisp as well! These are all perfect for potlucks, BBQs, and cookouts!
HOW TO MAKE A BLUEBERRY CRISP
Crisps are amongst the easiest desserts on the planet to make and this blueberry rendition is no different.
The first thing you'll do is assemble the crisp topping. Crisp toppings are different than crumble toppings in that they contain old-fashioned rolled oats, which add warmth, flavor, and texture to the crisp.
Below, you'll find a quick recipe overview for this Blueberry Crisp Recipe:
- Preheat the oven and have ready a greased baking dish.
- Combine sugar, flour, oats, and salt in a bowl
- Rub the butter in with your fingers and set the crisp topping aside.
- In a bowl, stir together blueberries, sugar, corn starch, salt, and lemon.
- Add the filling to the prepared dish and add the topping.
- Bake for 30 minutes, then allow to cool for at least 20 minutes.
HOW TO MAKE A BLUEBERRY CRISP TOPPING
To make a crisp topping, whisk together oats, flour, sugar, cinnamon, and salt in a large bowl. Then you'll scatter small cubes of room temperature butter across the top and begin rubbing it in with your fingers until it appears well-mixed and no longer sandy or dry.
Once your crisp topping is finished, set it aside and move on to your blueberry filling!
We love it so much that we've devoted a whole post to this Crumble Topping. Check it out for more details and ideas for the many ways it can be used!
ABOUT BUTTER AND TEXTURE
You might have seen a blueberry crisp (or any crisp!) recipe or two calling for melted butter rather than room temperature butter. During the recipe testing process, we found crisp toppings made with room temperature butter were less likely to over-brown on the top and overall, produced a much more enjoyable texture.
HOW TO MAKE A BLUEBERRY CRISP FILLING
The first thing you do is rinse and dry your blueberries.
I've found the quickest way to do this is to rinse your blueberries under cool running water and have a large, clean dish towel laid flat on the counter. Be sure this isn't a dish towel that you hold dear! You will get blueberry juice on it.
Slowly pour all of your blueberries directly into the center of the towel and spread them out into a single layer. Very gently roll the dish towel over the blueberries (similar to a swill roll) and give the rolled towel the gentlest of squeezes. Then, carefully unroll your towel, and your blueberries should be dried and ready for their Blueberry Crisp debut!
On to whipping up that blueberry filling! Combine your rinsed and dried blueberries, granulated sugar, corn starch, salt, lemon zest, and lemon juice in a mixing bowl and gently stir to combine.
FRESH BLUEBERRIES VS. FROZEN
Unlike most fruit fillings, a blueberry filling is actually much simpler to make with fresh blueberries rather than with frozen berries. There's no peeling or cutting involved when it comes to these little berries and the only prep required is to rinse and dry them! Bonus!
However, if blueberries are out of season or you already have a bag of frozen blueberries on hand, you can certainly use them. You will just need to make sure that you have allowed them plenty of time to thaw and drain. Frozen blueberries will have a good deal more water content than fresh blueberries, and that water content will affect the consistency of your Blueberry Crisp filling. To make sure you don't end up with a watery blueberry filling, place your frozen blueberries in a colander over a bowl and allow them to thaw and drain in the refrigerator overnight or on the counter at room temperature for at least 3 hours.
ASSEMBLE THE CRISP
You can assemble your crisp in a rectangular or oval, 2-quart baking dish (like an au gratin dish), or in an 8 x 8" baking dish. The more surface area your baking dish has, the thinner your blueberry filling will be, and the higher your crisp topping to fruit filling ratio.
Pour your blueberry filling directly into your dish and crumble your crisp topping over the top. Transfer to a preheated 375° oven and bake for about 30 minutes, or until the top is golden brown and the sides are nice and bubbly.
Remove the crisp from the oven and allow it to cool for at least 20 minutes before serving. The longer you're crisp has to cool, the less runny it will be. Serve your blueberry crisp with a great, big dollop of whipped cream or a generous scoop of vanilla ice cream, and enjoy!
HOW TO STORE LEFTOVER BLUEBERRY CRISP
If you somehow miraculously end up with leftovers, you can cover this blueberry crisp with plastic wrap or transfer the remainder to an airtight container and refrigerate for up to 3 to 4 days. You might find as you are nearing day three or four, the crisp topping loses a bit of that crispy texture.
CAN BLUEBERRY CRISPS BE FROZEN?
Yes! Crisps are excellent candidates for freezer desserts. Once your blueberry crisp is baked and cooled, wrap it in plastic wrap followed by two layers of aluminum foil. Transfer the dish to your freezer and freeze for up to three months.
6 MORE SUMMER DESSERTS YOU’LL LOVE
- Keylime Cake
- Strawberry Shortcake Cupcakes
- Peach Cobbler Pound Cake
- Old-Fashioned Peach Cobbler
- Lemon Blueberry Pound Cake
- Strawberry Cobbler
In need of the perfect Summer dessert staple? This easy Blueberry Crisp has got you covered from the backyard BBQ to the family reunion!
- ¾ cup packed light brown sugar
- ½ cup all-purpose flour
- ½ teaspoon ground cinnamon (optional)
- ¾ cup old-fashioned rolled oats
- Scant ½ teaspoon fine sea salt
- ⅓ cup room temperature, unsalted butter, cut into ½" cubes
- 3-3 ½ cups blueberries
- ¾ cup granulated sugar
- 2 tablespoons corn starch
- ½ teaspoon fine sea salt
- Zest and juice of a lemon
- ¾ teaspoon pure almond or vanilla extract
Preheat the oven to 375°F and have ready greased a 1 ½ to 2-quart capacity baking dish, such as an 8x8" baking dish or small au gratin/casserole dish.
Add the brown sugar, flour, ground cinnamon (if using), oats, and salt to a large bowl. Whisk to combine.
Scatter the butter across the top of the mixture. Rub the butter into the flour mixture using your fingertips until it is well-mixed and no longer appears dry.
Add the blueberries, sugar, corn starch, salt, lemon zest, lemon juice, and almond or vanilla extract to a medium-sized mixing bowl. Stir until the blueberries are coated, and everything is evenly distributed.
Pour the blueberry filling into the prepared dish. Sprinkle the crumble across the top and bake for 30 minutes, until the topping is a deep golden brown and the edges are bubbly.
Remove the crisp from the oven and allow to cool for about 20 minutes. Serve and enjoy!
*You can use fresh or frozen cherries. However, if frozen cherries are used, make sure they are entirely dethawed, and excess juices are allowed to drain before using.
You can dethaw frozen cherries by placing them in the refrigerator overnight or by allowing them to sit out at room temperature for about 4 hours.
Sources: Taste of Home | Crisp Vs. Crumble