Community Pick
Best Blueberry Crisp
photo by Jonathan Melendez
- Ready In:
- 55mins
- Ingredients:
- 11
- Serves:
-
8
ingredients
- 1 quart fresh blueberries (about 4 cups you can use more blueberries if desired I most always do!)
- 3⁄4 cup sugar (or (to taste)
- 2 tablespoons cornstarch
- 1 cup water
- 2 -3 tablespoons lemon juice
- 1⁄2 teaspoon vanilla
- 1 cup all-purpose flour
- 3⁄4 cup regular oats
- 1 cup brown sugar
- 1 1⁄2 teaspoons cinnamon
- 1⁄2 cup butter, melted (no substitutes)
directions
- Set oven to 350 degrees F.
- Prepare an 11 x 7-inch baking dish (can use a 13 x 9-inch but it will not be as high).
- Spread the blueberries in the bottom of the prepared baking pan.
- In a small saucepan over medium heat combine the sugar, cornstarch, water and 2-3 Tbsp lemon juice; cook and stir until thick and clear, then add in the vanilla.
- Pour over, then gently stir in the cooked mixture with the blueberries.
- In a bowl combine the flour with oats, brown sugar and cinnamon.
- Add in the melted butter; mix until crumbly (I start mixing with a spoon then finish mixing with my hands).
- Sprinkle over the top of blueberries (there will be a couple of empty spots that is okay, there may seem like a lot of crumble but it will settle when baking).
- Bake for 30-35 minutes, or until blueberry mixture bubbles and the topping is brown.
- Serve with ice cream-- enjoy!
Questions & Replies
Reviews
-
Love this! the only change I made was to leave out the lemon juice (I was out), but we didn't even miss it. For the person who said it was runny, you really have to make sure the sugar mixture is boiling thick and clear before pouring over the blueberries (for me this took a few mintues). My blueberry mixture was nice and thick. The only thing I would do next time is to make double the topping, as I made it in a 13x9 pan and the topping didn't cover it completely. It was so good, and my entire family liked it (with some vanilla ice cream).
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This was wonderful, but got to admit I made some changes (I don't know why, but I've got to put my own spin on things). I added the zest of the lemon to the syrup. Used almond instead of vanilla extract. Used 3 c berries and 2 chopped apples. Decreased flour to 3/4 c and increased oats to 1 c. I think I would decrease sugar slightly next time. Everything came out perfectly: bubbly thick fruit and a nice, crunchy topping. Served with a dollop of whipped cream. This is definitely going into my arsenal of dessert recipes. Can't wait until our nectarines ripen to try this.
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Tweaks
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This was so good and a breeze to put together! I subbed fresh strawberries for the blueberries since I had some to use up (and lost out in the dessert vote). The only other thing i did differently was to use raw sugar instead of granulated. The filling was more then enough and perfect sweetness. I can't wait to try this with blueberries!!! Thanks Kitz!