blueberry crisp recipe
This Blueberry Crisp recipe features fresh blueberries coated in a tangy-sweet mixture, topped with a buttery oat crumble. A delightful summer dessert that is quick to prepare and irresistibly delicious.
10 Servings
Ingredients
For the Crisp Topping:
- ¾ cup butter melted
- ½ cup light brown sugar
- ½ cup granulated sugar
- 1½ cups quick oats
- ½ teaspoon kosher salt
- 1¼ cups all-purpose flour
For the Blueberry Filling:
- 8 cups fresh blueberries
- Juice of 1 large lemon approximately 2 tablespoons
- ⅔ cup granulated sugar
- ¼ cup cornstarch
Instructions
Preheat the Oven:
- Begin by preheating your oven to 350°F (175°C). Lightly grease a 9×13-inch (3-quart) baking dish with non-stick spray. Set it aside for later use.
Prepare the Topping:
- In a large mixing bowl, combine the melted butter, brown sugar, granulated sugar, quick oats, kosher salt, and all-purpose flour. Stir thoroughly until the mixture becomes crumbly and well-blended. Set aside while you prepare the filling.
Assemble the Blueberry Filling:
- In another large bowl, add the fresh blueberries. Pour in the lemon juice and sprinkle with granulated sugar and cornstarch. Gently toss the mixture until the blueberries are evenly coated, taking care not to crush them.
Layer the Ingredients:
- Spread the prepared blueberry mixture evenly into the greased baking dish. Sprinkle the crumb topping over the blueberries, ensuring even coverage.
Bake the Crisp:
- Place the baking dish in the preheated oven and bake for 45–50 minutes. The crisp is ready when the topping is golden brown, and the blueberry filling is bubbling around the edges.
Cool and Serve:
- Remove the baking dish from the oven and allow the crisp to cool for at least 20 minutes before serving. This cooling period helps the filling set. Serve warm, at room temperature, or chilled, as desired.
Notes
To make this recipe gluten-free, substitute the all-purpose flour with a gluten-free flour blend and use certified gluten-free oats for the topping. Ensure that all other ingredients are free of cross-contamination by checking the labels.