Go Back
+ servings
Blueberry crisp with ice cream on top.
Print

Blueberry Crisp

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 45 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 crisps
Calories 517kcal
Author Cathy

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

Calories: 517kcal | Carbohydrates: 91.5g | Protein: 3.8g | Fat: 15.3g | Saturated Fat: 7.4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3.3g | Cholesterol: 30mg | Sodium: 144.6mg | Potassium: 165mg | Fiber: 5g | Sugar: 68g | Vitamin A: 13IU | Vitamin C: 15mg | Calcium: 23mg | Iron: 5mg