Description
This classic Blueberry Crisp recipe features juicy, fresh blueberries baked under a crunchy, buttery oat topping. It’s an easy-to-make dessert perfect for summer gatherings or cozy nights at home, offering a delightful balance of sweet and tart flavors with a warm, golden crisp finishing.
Ingredients
Scale
Filling
- 6 cups fresh blueberries (about 3 pints)
- ½ cup granulated sugar
- 3 tablespoons cornstarch
Topping
- 1 cup old-fashioned rolled oats
- ½ cup all-purpose flour
- ½ cup brown sugar
- ½ teaspoon cinnamon
- ½ teaspoon salt
- 1 stick (½ cup) unsalted butter, cold and cut into pieces
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the perfect temperature for baking the crisp evenly.
- Prepare Filling: In your chosen baking dish (8×8 inch, 8-inch round, 9×9 inch, 9-inch round, 7×11 inch, or any 2-2.5 quart dish), combine the fresh blueberries, granulated sugar, and cornstarch. Stir gently with a spoon or spatula to coat the berries evenly and distribute the cornstarch which will thicken juices during baking.
- Combine Dry Ingredients: In a separate mixing bowl, mix together the rolled oats, all-purpose flour, brown sugar, cinnamon, and salt to create the base for the crisp topping.
- Add Butter: Add the cold, cubed unsalted butter to the dry ingredients. Use your fingers or a pastry cutter to cut the butter into the mixture until it reaches a sandy texture with some pea-sized clumps of butter visible.
- Form Topping Clumps: Using your hands, gently squeeze the mixture together, breaking it into clumps suitable for a crumbly topping rather than a uniform dough.
- Assemble Crisp: Evenly distribute and press the oat topping clumps over the blueberry filling in the baking dish, ensuring good coverage for a balanced crisp texture.
- Bake: Place the dish in the oven and bake for 40-45 minutes. Check if the blueberry filling is bubbling and if the topping has turned a golden brown color, indicating it’s cooked through.
- Adjust Baking Time: If needed, continue baking for an additional 10-20 minutes. Note that baking times will vary depending on the size and material of your pan, with a 7×11 inch pan potentially requiring up to 60 minutes.
- Cool and Serve: Remove from the oven and allow the crisp to cool for 10-15 minutes. This resting time helps thicken the filling and makes it easier to serve. Enjoy warm, optionally topped with vanilla ice cream or whipped cream.
Notes
- Use fresh blueberries for the best flavor; frozen can be used but may require longer baking and extra thickening.
- Butter should be very cold to create that perfect crumbly topping texture.
- Do not overmix topping; pea-sized chunks of butter ensure a crispy texture.
- Test doneness by looking for bubbling fruit and golden brown topping.
- Leftovers can be stored covered in refrigerator for up to 3 days and reheated before serving.
- Optional additions: a pinch of nutmeg or lemon zest in the filling for added complexity.
