Blueberry Crisp
Blueberry crisp is a classic fruit dessert that calls for 9 ingredients and can be made with fresh or frozen blueberries. This summer dessert has a crunchy oat topping and a juicy blueberry filling.
We love eating this fruit crisp hot or cold, especially with a scoop of ice cream! If you’re family also loves rhubarb, give this rhubarb crisp recipe a try!
How To Thicken Fruit Crisp
We use cornstarch in our crisp to thicken the blueberry filling. Cornstarch thickens more efficiently than flour and gives the fruit filling a shiny, glossy finish, as where flour can create a cloudy filling.
What Size Dish to Use
- 8×8 inch pan
- 8 inch round pan
- 9×9 inch pan
- 9 inch round pan
- 7×11 inch pan
Basically you can use any dish that is 2 to 2.5 quarts.
How To Make Blueberry Crisp
- In your baking dish, combine the blueberries, sugar and cornstarch. Toss with a spoon or spatula to combine.
- In a mixing bowl combine the old fashioned rolled oats, flour, brown sugar, cinnamon, salt and cubed cold butter. Use your fingers or a pastry cutter to cut the butter into the mixture. Mix until its “sandy” in texture, it’s okay if there are pea sized clumps of butter! Use your hands to squeeze the mixture together.
- Use your fingers to break the topping into clumps and evenly distribute the topping all over the blueberries. Bake until bubbling and golden.
How To Make Blueberry Crisp with Frozen Blueberries
Substitute the fresh blueberries for the same amount of frozen blueberries. Do not thaw the blueberries. For best results, be sure to use the highest quality frozen blueberries.
How To Make Blueberry Crisp Ahead Of Time
You can make both the filling and topping 1-2 days ahead of time and store them separately in the fridge until you’re ready to assemble and bake the crisp.
Store the filling in an airtight container and store the topping in a plastic bag or form it into a flat disc and wrap it in plastic wrap.
How To Reheat Blueberry Crisp
To reheat leftover berry crisp, place the dish, uncovered, in a 350ºF oven for 10-15 minutes or until the fruit filling bubbles.
How To Freeze Blueberry Crisp
Do not bake before freezing. Assemble and freeze the berry crisp in a freezer and oven safe pan, like a glass or foil pan. If your pan has a lid, use that. Otherwise wrap the pan in plastic wrap then cover the top with aluminum foil. Store in the freezer for up to 6 months.
When ready to bake, place in a 350ºF oven for 60 minutes. Check to see if the fruit is bubbling, if so remove the crisp from the oven. If the filling isn’t bubbling, continue to bake until it bubbles. If the topping is browning too much, cover the pan with aluminum foil.
Gluten Free Blueberry Crisp
Use certified gluten free rolled oats to make this crisp gluten free! We recommend Bob’s Red Mill Gluten Free Oats.
Incorporating Other Berries
You can add in other berries like strawberries, raspberries, or blackberries. Just make sure the total amount of berries is equal to 6 cups.
Baking Tips
- You want to see the blueberry juices bubbling up around the edges of the pan, that indicates the crisp is done!
- You want the topping to turn golden brown.
- Substitute quick cooking oats in place of the old fashion rolled oats, however the topping may not be as chewy or crispy.
- Allow the crisp to cool for 10-15 minutes once removed from the oven. This allows the juices to thicken as it cools.
More Fruit Desserts
Blueberry Crisp
Ingredients
Blueberry Filling
- 6 cups fresh blueberries, 6 cups is about 3 pints
- ½ cup granulated sugar
- 3 tbsp cornstarch
Topping
- 1 cup old fashioned rolled oats
- ½ cup all purpose flour
- ½ cup brown sugar
- ½ tsp cinnamon
- ½ tsp salt
- 1 stick unsalted butter, cold and cut into pieces, 1/2 cup
Instructions
Blueberry Filling
- Preheat the oven to 350ºF. In your baking dish (use can use a 8×8 inch pan, 8 inch round pan, 9×9 inch pan, 9 inch round pan, 7×11 inch pan, basically you can use any dish that is 2 to 2.5 quarts) combine the blueberries, sugar and cornstarch. Toss with a spoon or spatula to combine.
Topping
- In a mixing bowl combine the old fashioned rolled oats, flour, brown sugar, cinnamon, salt and cubed cold butter. Use your fingers or a pastry cutter to cut the butter into the mixture. Mix until its “sandy” in texture, it’s okay if there are pea sized clumps of butter! Use your hands to squeeze the mixture together.
- Use your fingers to break the topping into clumps and evenly distribute the topping all over the blueberries.
- Bake for 40-45 minutes. Check to see if the crisp is bubbling and if the topping is golden. If those two things have not occurred, bake for 10-20 additional minutes. The bake time will depend on what size of pan you used. I baked my crisp for 60 minutes in an oval 7×11 inch pan.
- Allow the the crisp to cool for 10-15 minutes, then serve.
Thus was DELICIOUS! Thank you for the recipe!