Blueberry Crisp

You’ll be making this simple blueberry crisp recipe on repeat! It takes no time at all to assemble, and the juicy blueberry filling and buttery streusel topping are to die for!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 50

Rest Time 30

Total Time 1 30

Servings servings

Calories 410kcal

Author John Kanell

Equipment

8" baking dish
Mixing Bowls

Ingredients

For the Filling:

½ cup granulated sugar (100g)
1½ tablespoons cornstarch
6 cups blueberries (800g)
1 tablespoon lemon juice

For the Topping:

¾ cup all-purpose flour (90g)
½ cup packed light brown sugar (110g)
½ cup rolled oats (or quick-cooking) (56g)
6 tablespoons unsalted butter melted (85g)
1½ teaspoons ground cinnamon

Instructions

For the Filling:

Preheat the oven to 375°F.
In a large bowl, stir together the sugar and cornstarch. Add the blueberries and lemon juice and toss well to combine. Transfer the filling to a greased 2-quart or 8-inch square baking dish.

For the Topping:

In a medium bowl, stir together the flour, brown sugar, oats, butter, and cinnamon until crumbly but all of the flour is moistened by the butter. Squeeze the mixture into larger clumps using your hands. Scatter the topping evenly over the filling.
Bake for 50 minutes to 1 hour, or until the topping is golden brown and and the filling is bubbly. (Loosely cover with foil after 25 minutes if needed to prevent excess browning.) Transfer to a wire rack to cool for 30 minutes. Serve the crisp with vanilla ice cream, if desired.

Video

Notes

Use a different thickener. If you don’t have cornstarch, use double the amount of flour or an equal amount of tapioca flour instead.
Use a variety of berries. Fresh raspberries, sliced strawberries, and blackberries make for a wonderful addition to the filling.
Add lemon zest. Add ½ teaspoon of fresh lemon zest to the filling for a bit of added citrus flavor.
For an extra crunchy topping: Add ½ cup chopped pecans, almonds, or walnuts into the topping mixture before sprinkling it over the fruit.
Use a baking dish with tall edges so that the filling does not bubble over the sides. If your dish doesn’t have high edges, place a baking sheet under the dish to catch any liquid and prevent a mess.
To prevent excess browning: If you notice that the topping is browning too quickly, loosely cover it with foil after 25 minutes, or at any point you see very dark spots.
Allow the berry crisp to rest. Let the crisp cool at room temperature for 30 minutes to let the filling set up nicely before serving.

Nutrition

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