Description
Comforting blueberry crisp delivers sweet summer magic in minutes, promising homemade goodness without complicated steps. Rich crumbly topping and juicy berries create irresistible dessert perfection you cannot resist.
Ingredients
Scale
Fruit Filling:
- 4 cups (0.95 liters) fresh or frozen blueberries
- 1/4 cup (50 grams) granulated sugar
- 2 tablespoons (30 milliliters) cornstarch
- 1 tablespoon (15 milliliters) lemon juice
- 1/2 teaspoon (2.5 milliliters) vanilla extract
Dry Ingredients:
- 1 cup (90 grams) rolled oats
- 3/4 cup (90 grams) all-purpose flour
- 1/3 cup (70 grams) brown sugar, packed
- 1 teaspoon (5 grams) ground cinnamon
- 1/2 teaspoon (2.5 grams) salt
Fat Ingredient:
- 1/2 cup (113 grams) cold unsalted butter, cubed
Instructions
- Preheat the oven to 350°F (175°C), ensuring the rack is positioned in the center for even baking.
- In a spacious mixing bowl, gently combine fresh blueberries with granulated sugar, cornstarch, fresh lemon juice, and vanilla extract, carefully coating the berries without crushing them.
- Transfer the blueberry mixture into a lightly greased 8×8-inch baking dish, spreading it evenly to create a uniform layer.
- Reuse the same mixing bowl to create the crisp topping by combining rolled oats, all-purpose flour, brown sugar, ground cinnamon, and a pinch of salt.
- Add chilled butter cubes to the dry ingredients, using fingertips or a pastry blender to create a coarse, crumbly texture with pea-sized butter pieces.
- Distribute the crumbly topping uniformly over the blueberry filling, ensuring complete coverage and some slight peaks for added texture.
- Place the baking dish in the preheated oven and bake for 40-45 minutes, watching for a golden-brown topping and bubbling fruit underneath.
- Remove from the oven and allow the crisp to rest and set for 10-15 minutes, which helps the filling stabilize and makes serving easier.
- Serve warm, optionally accompanied by a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent dessert.
Notes
- Swap frozen blueberries for fresh ones by adding an extra 2-3 minutes to baking time to compensate for moisture content.
- Reduce sugar for a less sweet version by cutting brown and white sugar amounts by 25% without compromising texture.
- Create gluten-free adaptation by substituting regular flour with almond flour or gluten-free blend, maintaining identical measurement ratios.
- Use cold butter straight from refrigerator to guarantee perfectly crumbly topping with distinct buttery clusters that provide delightful textural contrast.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 220
- Sugar: 10 g
- Sodium: 120 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 20 mg