Description
This Blueberry Crisp is a comforting dessert featuring a sweet and tangy blueberry filling topped with a buttery, oat-studded crisp topping. Perfectly balanced with cinnamon and lemon juice, this easy-to-make dish is baked to golden perfection and serves as a delightful treat for any occasion.
Ingredients
Scale
Blueberry Filling
- â…“ cup granulated sugar
- 1 tbsp cornstarch
- 5 cups fresh or frozen blueberries
- 2 tsp lemon juice
Crisp Topping
- ½ cup unsalted cold butter, cubed
- ½ cup brown sugar
- 1 cup all-purpose flour (use gluten-free all-purpose flour for gluten-free option)
- ¼ tsp kosher salt
- ½ tsp cinnamon
- ¼ cup quick oats (use gluten-free oats for gluten-free option)
Instructions
- Preheat and Prepare Dish: Preheat the oven to 375°F (190°C). Butter an 8×8-inch or similar size baking dish and set it aside to prepare for the blueberry filling.
- Mix Blueberry Filling: In a large bowl, combine the blueberries, granulated sugar, cornstarch, and lemon juice. Toss them together until the mixture is evenly combined, then transfer it to the prepared baking dish.
- Prepare Crisp Topping: In a medium bowl, add the cubed cold butter, brown sugar, flour, kosher salt, cinnamon, and quick oats. Use your hands to mash and combine the mixture until it forms pea-sized clumps.
- Assemble the Crisp: Evenly sprinkle the crisp topping over the blueberry filling in the baking dish, covering the fruit completely.
- Bake: Place the baking dish in the preheated oven and bake for 35-40 minutes, or until the fruit is bubbling at the edges and the topping is golden brown.
- Cool and Serve: Allow the blueberry crisp to cool for 5-10 minutes before serving to let the filling set slightly and to avoid burning your mouth.
Notes
- For a gluten-free version, substitute all-purpose flour with gluten-free flour and use gluten-free oats.
- Feel free to use fresh or frozen blueberries; if using frozen, do not thaw before mixing.
- Serve warm with vanilla ice cream or whipped cream for an extra indulgence.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated before serving.
