Join me as we dive into a summer sensation with this heartwarming Blueberry Crisp recipe. Perfect for any occasion, this dish combines juicy, tart blueberries with a golden, buttery oat topping. It’s a simple yet profoundly satisfying dessert that brings a piece of summer into your home, no matter the time of year!
Print
Blueberry Crisp recipe
Join me as we dive into a summer sensation with this heartwarming Blueberry Crisp recipe. Perfect for any occasion, this dish combines juicy, tart blueberries with a golden, buttery oat topping. It’s a simple yet profoundly satisfying dessert that brings a piece of summer into your home, no matter the time of year!
Ingredients
- 4 cupsfresh blueberries (about580 grams)
- 1/2 cupgranulated sugar (100 grams)
- 2 tablespoonscornstarch
- 1 tablespoonlemon juice
- 1 teaspoonvanilla extract
- 1 cupold-fashioned oats (90 grams)
- 1/2 cupall-purpose flour (60 grams)
- 1/2 cuppacked brown sugar (100 grams)
- 1/2 teaspooncinnamon
- Pinch of salt
- 1/2 cupcold unsalted butter (115 grams), cut into pieces
Instructions
- Preheatovento 350°F (175°C).
- In a large bowl, mix blueberries with granulated sugar, cornstarch, lemon juice, and vanilla extract. Transfer to a greased 9-inch baking dish.
- Combine oats, flour, brown sugar, cinnamon, and salt in a separate bowl. Cut in butter until mixture is crumbly.
- Sprinkle topping over blueberries.
- Bake for 45 minutes or until topping is golden brown and filling is bubbly.
- Allow to cool slightly before serving.
Notes
For a gluten-free version, replace all-purpose flour with a gluten-free blend.
If using frozen blueberries, no need to thaw; just bake a few minutes longer.
Best served warm with a scoop of vanilla ice cream or a dollop of whipped cream.
Nutrition
- Calories: 300
- Sugar: 28 g
- Fat: 16 g
- Carbohydrates: 41 g
- Protein: 3 g
Leave a Reply