Blueberry Crisp
This blueberry crisp has a perfectly sweet blueberry filling topped with a buttery, crisp oat topping. Made with just a handful of ingredients, it's an easy dessert that's ready for the oven in minutes.
Ingredients
For the Blueberry Filling
- 6 cups (3 pints) fresh blueberries
- 1 tsp lemon zest
- 1 ½ Tbsp freshly squeezed lemon juice
- ½ cup granulated sugar
- 2 Tbsp cornstarch (use 1 ½ Tbsp if you prefer a looser filling; see Note 1)
- 1 tsp ground cinnamon
- ⅛ tsp kosher salt (I use Diamond Crystal)
For the Streusel (Crumble Topping)
- ¾ cup all-purpose flour (spooned and leveled)
- ⅓ cup light brown sugar, packed
- ¼ cup granulated sugar
- ¼ tsp kosher salt
- 1 cup oats (rolled or large flake)
- 8 Tbsp (1 stick) unsalted butter, chilled and cut into ¼" cubes
Instructions
Preparing the Streusel (Crumble Topping)
- Preheat the oven to 350℉. Line a baking sheet with parchment paper and place it on the middle rack (to catch any spills that may bubble over).
- In the bowl of a stand mixer fitted with the paddle attachment, mix the flour, brown sugar, granulated sugar, and salt on low speed until fully incorporated. Add in the oats and continue mixing just until evenly distributed.¾ cup all-purpose flour⅓ cup light brown sugar, packed¼ cup granulated sugar¼ tsp kosher salt1 cup oats
- Add in the diced, chilled butter. Continue mixing on low speed until the mixture comes together into crumbles and no dry spots remain (about 3 to 5 minutes).Note: The mixture may appear dry at first — that’s OK… just keep mixing!8 Tbsp (1 stick) unsalted butter, chilled and cut into ¼" cubes
- Using your fingers, clump the mixture together to form small chunks. Chill the streusel in the refrigerator while preparing the blueberry filling.
Preparing the Blueberry Filling
- In a large bowl, whisk together the sugar, cornstarch, cinnamon, and salt until well combined.½ cup granulated sugar2 Tbsp cornstarch1 tsp ground cinnamon⅛ tsp kosher salt
- Add in the blueberries, lemon zest, and lemon juice. Gently toss the mixture together until all the berries are evenly coated and moistened.6 cups (3 pints) fresh blueberries1 tsp lemon zest1 ½ Tbsp freshly squeezed lemon juice
Assembling and Baking the Blueberry Crisp
- Pour the blueberry filling into a buttered 8" square baking dish.
- Sprinkle the streusel (crumble topping) in an even layer over the blueberries, gently pressing it down.
- Place the assembled blueberry crisp onto the prepared baking sheet in the oven. Bake until the filling is bubbly and the topping is golden brown (about 60 to 70 minutes).Important note: Keep an eye on the topping. If it begins to brown too quickly, carefully tent a piece of aluminum foil over the top while it finishes baking.
- Remove the blueberry crisp from the oven and place it on a wire rack to cool for at least 30 minutes before serving. (Remember, the blueberry filling will continue to thicken as it cools, so it may be runny if served hot out of the oven.)
- Allow any leftover crisp to cool completely before covering the baking dish with plastic wrap (or transferring it to an airtight container) and storing it in the refrigerator. To reheat, remove the plastic wrap, cover the dish with aluminum foil, and bake in a 350℉ oven until warmed through.
Notes
- Filling Thickness (using Cornstarch): I use 2 Tbsp of cornstarch in this recipe, which results in a medium-thick blueberry filling — not super runny, but also not sliceable like a pie. If you prefer your filling a bit looser, use 1 ½ Tbsp of cornstarch. Keep in mind that, in both cases, the filling will be runny fresh out of the oven since cornstarch thickens the filling as it cools.
Nutrition
Serving: 1 serving | Calories: 481kcal | Carbohydrates: 83g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 154mg | Potassium: 207mg | Fiber: 6g | Sugar: 52g | Vitamin A: 548IU | Vitamin C: 16mg | Calcium: 37mg | Iron: 2mg