Ah, blueberries. Every summer, I find myself knee-deep in bushes, plucking these little gems like they’re going out of style—only to realize they’re perfect all year round. If you’re like me and often end up with more berries than you know what to do with, this easy blueberry crisp is your sweet savior.
Steps
- Preheat your oven to 350°F and apply a non-stick spray to a baking dish of your choice, such as a 9-inch square or an 8×11 inch pan. Both pie pans and cast iron pans are suitable alternatives.
- Place blueberries into the prepared baking dish and add granulated sugar, flour, and lemon juice. Stir the mixture directly in the dish until everything is well combined.
- In a separate medium-sized bowl, blend flour, rolled oats, brown sugar, cinnamon, and salt. Incorporate the melted butter, mixing until the topping is uniformly moistened.
- Distribute the topping evenly over the blueberries using your hands, forming some larger clusters for a crunchy texture after baking.
- Bake the crisp in the preheated oven for 35-40 minutes, or until the topping is golden brown and the blueberries are bubbling. Serve warm, optionally with a scoop of ice cream or a dollop of whipped cream.
Ingredients
- 6 cups fresh or frozen blueberries
- 1/4 cup granulated sugar
- 3 tablespoons all-purpose flour
- 1 tablespoon freshly squeezed lemon juice
- 1 cup all-purpose flour
- 1/2 cup rolled oats
- 1/2 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup melted butter (such as Miyoko’s plant-based butter)
Nutritional Values
Calories: 2574kcal | Carbohydrates: 432g | Protein: 30g | Fat: 90g | Saturated Fat: 18g | Polyunsaturated Fat: 30g | Monounsaturated Fat: 42g | Sodium: 1320mg | Potassium: 1176mg | Fiber: 30g | Sugar: 246g | Vitamin A: 486IU | Vitamin C: 90mg | Calcium: 204mg | Iron: 12mg
FAQ
- Can I use other fruits instead of blueberries in this recipe?
- Absolutely! This adaptable crisp recipe can be made with various fruits. If you wish to replace or add to the blueberries, consider using peaches, blackberries, raspberries, rhubarb, or strawberries.
- How long will the Blueberry Crisp remain fresh?
- When stored in an airtight container at room temperature, this Blueberry Crisp will remain fresh for approximately 2 to 3 days.
- What is the ideal way to serve Blueberry Crisp?
- For the best experience, serve Blueberry Crisp slightly warm with a generous scoop of ice cream. While any vanilla ice cream will complement it well, treating yourself to a high-quality vegan ice cream can elevate the dessert.
- Can the recipe be made gluten-free?
- Yes, it can be made gluten-free by substituting the all-purpose flour with a gluten-free flour mix and ensuring the oats are certified gluten-free.
- Is it possible to substitute coconut sugar in this recipe?
- Yes, coconut sugar can be used as a substitute for both the granulated sugar in the blueberry mixture and the brown sugar in the topping if desired.
Tips
- Use Fresh Lemon Juice: For the best flavor, opt for freshly squeezed lemon juice instead of bottled. It enhances the natural sweetness of the blueberries and adds a refreshing tang.
- Create Crunchy Clusters: When adding the topping, use your hands to form larger chunks. This technique results in delicious, crunchy clusters that enhance the texture of the baked crisp.
- Experiment with Fruits: While blueberries are the star, feel free to mix in other fruits like peaches, blackberries, or raspberries. This flexibility allows you to use what you have on hand or what’s in season.
- Serve Warm with Ice Cream: For the ultimate dessert experience, serve the Blueberry Crisp slightly warm with a scoop of vanilla ice cream. The contrast between the warm dessert and cold ice cream creates a delightful combination.
Equipment
- 9×9 inch (or larger) Baking Dish (square, oval, or pie pan)
- Non-stick Spray
- Cast Iron Pan (alternative option for baking)
