Blueberry Crisp, a quick and easy dessert recipe with an irresistible, crumbly oat topping and sweet, syrupy blueberries.
Servings 4 crisps
- 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
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.
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