3 Videos | Photo: Blueberry Crisp Recipe
Ingredients
- 6 cups blueberries, rinsed and lightly dried
- 1 tablespoon cornstarch
- 1/4 cup sugar
- Pinch salt
Topping Mixture:
- 1/2 cup all-purpose flour
- 1/2 cup quick-cooking oats
- 1/4 cup packed light brown sugar
- 1/4 cup sugar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 3/4 cup chopped pecans
- 1/2 stick room temperature unsalted butter, cubed
- Whipped cream, for topping
- Ice cream, for topping
Directions
Preheat oven to 375 degrees F.
Toss blueberries, cornstarch, sugar and a pinch of salt together in a bowl.
Combine flour, oats, brown and white sugar, cinnamon, nutmeg and pecans in a bowl. Add butter and pinch into chunks. Mix until it looks crumbly.
Add the blueberries into a 2-quart baking dish. Top evenly with the crumb mixture. Bake for 40 minutes. Serve with ice cream and whipped cream.
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By rapenney
Olympia, WA
on August 19, 2012
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Perfect. I thought 6 cups too much for a 2 qt dish. But it was just right. Used an 8x8 glass pan. Also used blueberries I had frozen. Rinsed in warm water. Patted dry and tossed with the cornstarch. The topping was just enough. Would not have been with a bigger pan. Took it too a party and was a hit! Not too sweet which i liked. Oh yes, i used brown sugar instead.
By michellepmagee_...
on July 11, 2012
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Great blueberry crisp! I put more cornstarch (3Tblsp. and it turned out perfect. I will keep this recipe.
By gigirig
carmel, IN
on July 09, 2012
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This recipe was very easy and quick to make. The blueberry part was yummy but was too soupy. I would definitely increase the amount of cornstarch. And there was not enough topping to cover all of the blueberries. Next time, I will increase cornstarch to 2-3TBL and double the topping.
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