Blueberry Crisp, a quick and easy dessert recipe with an irresistible, crumbly oat topping and sweet, syrupy blueberries.
Course Dessert
Cuisine American
Keyword Blueberry Crisp, Blueberry Crisp Recipe
Prep Time 45minutes
Cook Time 30minutes
Total Time 45minutes
Servings 4crisps
Calories 517kcal
Author Cathy
Ingredients
6tbspsplus 1/2 cup granulated sugar, divided
6tbspsall-purpose flour
1/4cupold-fashioned rolled oats
1/4 cuppacked light brown sugar
1/4 cupchopped walnuts
1tsplemon zest
3/4 tspvanilla extract, divided
1/2tspkosher salt, divided
1/4tspground cinnamon
2tspslemon juice
4tbspsunsalted butter, room temperature
4cupsfresh blueberries
2tbspscornstarch
2tspsbrandy
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.
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.