Blueberry Crisp, a quick and easy dessert recipe with an irresistible, crumbly oat topping and sweet, syrupy blueberries.
So much like blackberry crumble, this crisp tastes delicious right out of the oven while the berries are still warm. Serve with a scoop of your favorite ice cream and enjoy!
Blueberry Crisp Recipe
Celebrate blueberry season by baking your favorite berries into a delicious crisp.
There are so many amazing ways to use blueberries when they’re in season. Everything from blueberry streusel bars to healthy blueberry coffee cake and even blueberry sauce for pork.
Related: 18 Ways to Use Blueberries This Summer
However you decide to use your blueberries, enjoy every bite!
Ingredients for Blueberry Crisp
Pantry Ingredients
- sugar – granulated
- all-purpose flour
- rolled oats – use old-fashioned, not quick-cooking oats
- brown sugar – use golden brown
- walnuts – if you don’t like walnuts you could use pecans
- cornstarch
- brandy – adds depth of flavor
Fresh Ingredients
- blueberries – fresh are better than frozen which tend to be too watery
- unsalted butter
- lemon zest and juice. Always zest your lemon before juicing it.
How to Make Blueberry Crisp
Step One: In a medium bowl, combine six tbsps sugar, all-purpose flour, oats, brown sugar, walnuts, lemon zest, 1/4 tsp vanilla, 1/4 tsp kosher salt and cinnamon. Using your fingers, work butter into the flour mixture until crumbly. Transfer the topping into the freezer to let chill for 30 minutes.
Step Two: In a large bowl, stir together remaining 1/2 cup sugar, 1/4 tsp salt, lemon juice and remaining 1/2 tsp vanilla, along with blueberries, cornstarch and brandy.
Step Three: Place 4 (six-ounce) fluted, ceramic ramekins on a parchment paper-lined baking sheet. Divide berry mixture equally between the ramekins.
Step Four: Mound some of the crisp topping over each ramekin. Bake in a 350 degree oven until the berries are bubbly and the topping is browned; about 30 minutes.
Step Five: Serve warm or room temperature with vanilla ice cream.
Can I Freeze Blueberry Crisp?
You can. Go ahead and prepare it up to the point of baking it and cover it tightly with saran wrap. Baking time will be longer.
What’s the Difference Between a Crisp, Crumble and Cobbler?
It all comes down to what’s on top.
Cobblers get their name because the dollops of batter or biscuit dough are dropped on top of a bed of fruit, puffing up to look like cobblestone streets (clever).
Like a crumble, a crisp is also a baked fresh fruit dessert, however the streusel topping is less dense and includes oats. The oats will crisp up during baking. A crumble will have a topping that is more cakey.
Health Benefits of Blueberries
Studies have shown blueberries reduce DNA damage and have an extremely high antioxidant capacity, with flavonoids having the greatest impact against preventing damage.
The antioxidants found in blueberries help benefit brain function and help to delay mental decline. Blueberries are also rich in anthocyanins, which has been associated with a reduced risk of heart attacks and tied to lower blood pressure.
Blueberries also posses anti-diabetes effects, which can improve insulin sensitivity and help lower blood sugar levels.
Basically, you want to be eating blueberries as much as you can.
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Can I Use a Large Pan Instead of Individual Ramekins?
You can.
With four cups of blueberries in this recipe you’ll want to use a pan no bigger than 1-1/2 quarts. If you only have an 8 x 8 pan (2 quarts) available you’ll want to increase the amount of blueberries to six cups and increase the amount of crisp topping ingredients by a half.
I prefer using fluted ramekins for this recipe and serving them individually.
The blueberries will bubble up and spill out when using ramekins to bake them in.
Place a sheet of parchment paper on the baking tray to make cleanup a breeze.
Don’t forget the vanilla ice cream, it’s an absolute much on warm, blueberry crisp.
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Blueberry Crisp
Ingredients
- 6 tbsps plus 1/2 cup granulated sugar, divided
- 6 tbsps all-purpose flour
- 1/4 cup old-fashioned rolled oats
- 1/4 cup packed light brown sugar
- 1/4 cup chopped walnuts
- 1 tsp lemon zest
- 3/4 tsp vanilla extract, divided
- 1/2 tsp kosher salt, divided
- 1/4 tsp ground cinnamon
- 2 tsps lemon juice
- 4 tbsps unsalted butter, room temperature
- 4 cups fresh blueberries
- 2 tbsps cornstarch
- 2 tsps brandy
- vanilla ice cream for serving
Instructions
- In a medium bowl, combine six tbsps sugar, all-purpose flour, oats, brown sugar, walnuts, lemon zest, 1/4 tsp vanilla, 1/4 tsp kosher salt and cinnamon. Using your fingers, work butter into the flour mixture until crumbly. Transfer the topping into the freezer to let chill for 30 minutes.
- In a large bowl, stir together remaining 1/2 cup sugar, 1/4 tsp salt, lemon juice and remaining 1/2 tsp vanilla, along with blueberries, cornstarch and brandy.
- Place 4 (six-ounce) fluted, ceramic ramekins on a parchment paper-lined baking sheet. Divide berry mixture equally between the ramekins.
- Mound some of the crisp topping over each ramekin. Bake in a 350 degree oven until the berries are bubbly and the topping is browned; about 30 minutes.
- Serve warm or room temperature with vanilla ice cream.
Nutrition
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