Blueberry Crisp Recipe

This easy Blueberry Crisp recipe is one that you will make time and time again. Juicy blueberries, topped with buttery, crisp topping is the ultimate summer dessert!

If there was ever a summer dessert that really made you feel like SUMMER, this Blueberry Crisp is THE recipe. You have sweet, juicy blueberries, topped with a crisp, buttery, streusel-style topping that bakes until the blueberries are bursting and the topping is golden brown. Go the extra mile and serve it with a big scoop of vanilla ice cream and you will for sure be living your best summer life.

I love making this Blueberry Crisp when blueberries are in season. Here in New Jersey that means June is the big blueberry month and I try to buy enough to last me throughout the summer. I freeze them when they’re perfectly ripe so I can make crisps, cobblers, smoothies, pancakes, muffins etc for months to come!

Easy Blueberry Crisp

Crisp recipes are always a favorite around here! They are easy to put together, filled with all kinds of delicious fruit and loved by everyone!

Prep: 10min

Total: 55min

Yield: 6

Serving Size: 1 serving

Nutrition Facts: calories 299 kcal, Carbohydrate 55 g, Protein 3 g, Fat 8 g, Saturated Fat 5 g, Cholesterol 20 mg, Sodium 75 mg, Fiber 4 g, Sugar 34 g, servingSize 1 serving

Ingredients:

• 5 cups blueberries (fresh or frozen)
• 2 tablespoons sugar
• 3 tablespoons flour
• 1 lemon
• ¼ cup butter (softened)
• ½ cup brown sugar
• ¼ cup flour
• ¾ cup oats (regular or quick)
• ½ cup almonds (chopped (optional))
• ¼ teaspoon cinnamon

Instruction:

1. Preheat the oven to 375°F.
2. Grate the rind of the lemon and squeeze the juice of half of the lemon.
3. Toss blueberries, with sugar, lemon rind, 1 tablespoon lemon juice and 3 tablespoons flour. Place in a 2qt baking dish.
4. With a fork, combine the butter, brown sugar, oats, flour, nuts if using and cinnamon until crumbled. Sprinkle over blueberries.
5. Bake 35-40 minutes or until the top is golden brown and the fruit is bubbly. Cool slightly and serve warm.

Blueberry Crisp

The easy Blueberry Crisp recipe is quick to make and perfect for any summertime BBQ!

Prep: 10min

Total: 55min

Yield: 10

Ingredients:

• 3/4 cup butter, melted
• 1/2 cup light brown sugar
• 1/2 cup granulated sugar
• 1 1/2 cups quick oats
• 1/2 teaspoon kosher salt
• 1 1/4 cup all-purpose flour
• 8 cups fresh blueberries
• juice of 1 large lemon (approximately 2 tablespoons juice) *see note
• 2/3 cup granulated sugar
• 1/4 cup cornstarch

Instruction:

1. Preheat oven to 350°F. Coat a 9×13 (3- quart) baking dish with non stick spray, set aside.
2. Make the topping: In a large bowl combine the melted butter, brown sugar, granulated sugar, oats, salt, and flour. Stir to combine completely. Set aside while you make the filling.
3. Make the filling: Place the blueberries in another large bowl. Add in the lemon juice (and zest if using), sugar, and cornstarch. Stir gently to combine and coat all the blueberries.
4. Spread the blueberries in the prepared pan and top evenly with the crisp mixture.
5. Bake for 45 – 50 minutes until the crisp is browned and the blueberries are bubbly. Allow the crisp to rest for at least 20 minutes before serving. Can be enjoyed warm, room temperature or cold.

Blueberry Crisp

Prep: 0 20min0

Total: 0 1 0

Yield: 4 to 6 servings

Serving Size: 1 of 6 servings

Nutrition Facts: servingSize 1 of 6 servings, calories 440, Fat 19g, Saturated Fat 6g, Carbohydrate 67g, Fiber 7g, Sugar 41g, Protein 6g, Cholesterol 20mg, Sodium 30mg

Ingredients:

• 6 cups blueberries, rinsed and lightly dried
• 1 tablespoon cornstarch
• 1/4 cup sugar
• Pinch salt
• 1/2 cup all-purpose flour
• 1/2 cup quick-cooking oats
• 1/4 cup packed light brown sugar
• 1/4 cup sugar
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 3/4 cup chopped pecans
• 1/2 stick room temperature unsalted butter, cubed
• Whipped cream, for topping
• Ice cream, for topping

Instruction:

1. Preheat oven to 375 degrees F.
2. Toss blueberries, cornstarch, sugar and a pinch of salt together in a bowl.
3. Combine flour, oats, brown and white sugar, cinnamon, nutmeg and pecans in a bowl. Add butter and pinch into chunks. Mix until it looks crumbly.
4. Add the blueberries into a 2-quart baking dish. Top evenly with the crumb mixture. Bake for 40 minutes. Serve with ice cream and whipped cream.

Best-Ever Blueberry Crisp

This Blueberry Crisp has the jammiest filling with the crunchiest topping you’ve ever had. Just a few staple ingredients and you have a perfect summer dessert.

Prep: 15min

Total: 1h5min

Yield: 6 serving(s)

Nutrition Facts: calories 439 Calories, Fat 17 g, Saturated Fat 8 g, Trans Fat 0 g, Cholesterol 35 mg, Sodium 174 mg, Carbohydrate 65 g, Fiber 5 g, Sugar 48 g, Protein 5 g

Ingredients:

• 4 1/2 c. blueberries
• 1/2 c. granulated sugar
• 1 1/2 tbsp. cornstarch
• 1 tbsp. lemon juice
• 1 1/2 tsp. lemon zest
• Vanilla ice cream, for serving
• 1/2 c. all-purpose flour
• 1/2 c. rolled oats
• 1/2 c. sliced almonds
• 1/2 c. packed brown sugar
• 1/2 tsp. kosher salt
• 1/2 tsp. ground cinnamon
• 1/2 tsp. ground ginger (optional)
• 6 tbsp. melted butter

Instruction:

1. Make filling: Preheat oven to 375°. In a 10″ ovenproof skillet or square baking dish, toss blueberries with sugar, cornstarch, lemon juice, and lemon zest.
2. Make topping: In a large bowl, whisk together flour, oats, almonds, brown sugar, salt, cinnamon, and ginger, if using. Use your hands or a fork to incorporate melted butter into flour mixture until mixture has pea-size clumps.
3. Scatter topping over blueberry mixture and bake until berries are bubbling and topping is golden, 40 to 45 minutes.

Simple Blueberry Crisp – Everyday Food with Sarah Carey