Savoring summer’s sweet berries with this Easy Blueberry Crisp. Sweet blueberries topped with a sugary crust and baked until golden and bubbly.
Don’t let summer pass you by without taking full advantage of all the berry goodness it has to offer.
We are big berry fans around here. We usually always have some kind of berry in our fridge. Raspberries, strawberries, black berries and blueberries. In the summer we are all about the berries.
And as good as berries are on their own, they are also awesome in desserts. Desserts like this easy blueberry crisp!
A crisp and a crumble are very similar. Both are usually fresh baked fruit desserts with a layer of topping. Traditionally a crumble will have a topping made with butter, flour and sugar. With a crisp, oats are usually involved. When baked, the oats will get crisp and the topping will be less dense than a crumble.
Tip #1: When making the crisp topping, use cold butter. The butter will not be fully incorporated into the topping so when it bakes, it helps create flakier pieces. More crisp for your crisp, if you will.
Tip #2: As the blueberries cook, they will release their juices. Tossing the fruit with flour before will help thicken the filling and prevent it from being watery.
Tip #3: While the crisp is best served warm, allow it to cool a few minutes before serving. This is also to ensure that the filling isn’t too runny.
Step #1: Sprinkle the blueberries with sugar, lemon juice and flour. The flour will help the blueberry juice thicken as the crisp cooks.
Step #2: Make the crisp topping by combining brown sugar, flour, cinnamon, nutmeg and oats together. Then use your hands our a pastry cutter to cut cold butter into the mixture. Continue cutting the butter until the mixture becomes crumbly.
Step #3: Place the blueberries in a baking dish and sprinkle the topping over the top. Making sure to cover all of the berries.
Step #4: Bake the blueberry crisp in a 350 degree oven until the top has crisped and the edges are bubbly. Cool.
Yes! Frozen will work too. Simply thaw them slightly before mixing them with the flour. This means you can enjoy this blueberry crisp any time of year!
I recommend serving blueberry crisp warm with vanilla ice cream on top.
More Fruit Crisps:
More Fruit Desserts:
Preheat oven to 350 degrees.
Sprinkle the blueberries with sugar, lemon juice and flour.
Make the crisp topping by combining brown sugar, flour, cinnamon, nutmeg and oats together.
Use pastry cutter to cut cold butter into the mixture. Continue cutting the butter until the mixture becomes crumbly.
Place the blueberries in a 2 quart baking dish and sprinkle the topping over the top. Making sure to cover all of the berries.
Bake the blueberry crisp in a 350 degree oven until the top has crisped and the edges are bubbly, about 40 minutes. Cool.
Serve warm with vanilla ice cream
Nutrition facts not guaranteed.
Amount per serving: Not including ice cream
Calories: 296 , Total Fat: 12.2g , Saturated Fat: 7.4g , Cholesterol: 31mg , Sodium: 88mg , Carbohydrates: 46.4g , Fiber: 3g , Sugar: 28.2g , Protein: 2.8g
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