Recipes Desserts Fruits and Nuts Blueberry Crisp
Blueberry Crisp

Blueberry Crisp

Blueberry Crisp is rated 5.0 out of 5 by 3.
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Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 6 Serves 6.
Tart blueberries and a slightly crunchy, sweet topping come together in this easy-to-make dessert. For maximum taste, try to find wild berries (fresh or frozen), rather than the cultivated ones. The crisp is terrific served with vanilla ice cream.

Ingredients:

  • 4 cups fresh or frozen blueberries
  • 1 Tbs. fresh lemon juice
  • 3/4 cup firmly packed light brown sugar
  • 1/2 cup all-purpose flour
  • 1/2 tsp. ground cinnamon
  • 4 Tbs. (1/2 stick) unsalted butter or margarine,
     at room temperature, cut into pieces
  • 3/4 cup rolled oats

Directions:

Preheat an oven to 375°F. Grease a shallow 1 1/2-quart baking dish with butter or margarine, or spray with vegetable cooking spray.

Spread the blueberries evenly over the bottom of the prepared baking dish and sprinkle with the lemon juice.

In a bowl, using a pastry blender or fork, mix together the brown sugar, flour, cinnamon, butter and rolled oats until well combined. Sprinkle evenly over the blueberries.

Bake until the top is golden and the blueberries are bubbling, about 30 minutes. Transfer to a wire rack and let cool. Serve hot or warm.
Serves 6.
Adapted from Williams-Sonoma Kitchen Library Series, Healthy Cooking, by John Phillip Carroll (Time-Life Books, 1997).
Rated 5 out of 5 by from Fave Crisp This is my fave crisp recipe and I use as a base for all different sorts of fruits. Sometimes I use almond flour for regular flour and add almonds or walnuts. Possibilities are endless...the fruits and topping add ins are endless!
Date published: 2016-01-03
Rated 5 out of 5 by from Fantastic, quick dessert I made this with a couple of additions, but I'm sure it would be great w/o the additions as well. I added 2tbs more butter, 1/3 cup slivered almonds and 1/4tsp almond extract to the topping. (It needed more butter after the almonds to make it wet enough. I added 1tbs Amaretto di Sarno to the blueberries. These additions gave just a hint of almond and added a nice undertone to the blueberries. It's fantastic served warm w/a little vanilla frozen custard or ice cream.
Date published: 2014-07-27
Rated 5 out of 5 by from Very versatile recipe My only addition when making this recipe with blueberries was to add 1/2 cup chopped walnuts to the topping. I have recently substituted peaches and today I am using apples for the filling with wonderful results. This is a breakfast favorite at our house when topped with a dollop of Greek yogurt.
Date published: 2012-09-17
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