Blueberry Crisp

Of course, this blueberry crisp is delicious with a scoop of ice cream or dollop of whipped cream, but it’s also downright delicious as is. If you serve it warm (which I recommend), it won’t have a chance to set. But if you let it sit at room temperature, the filling will thicken up.
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  • Level: Easy
  • Total: 1 hr
  • Active: 15 min
  • Yield: 6 to 8 servings
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Ingredients

Filling:

4 1/2 cups fresh blueberries

1/3 cup packed light or dark brown sugar

1/4 cup (30 grams) all-purpose flour

1/2 lemon, juiced

1 teaspoon vanilla extract

Crisp Topping:

Nonstick baking spray 

4 tablespoons unsalted or salted butter, plus more for the baking dish if using, at room temperature (see Cook's Note)

1/2 cup (100 grams) packed light or dark brown sugar

1/2 cup (60 grams) all-purpose flour

1/2 cup (50 grams) rolled oats

Dash of salt (see Cook's Note)

To Serve:

Ice cream or whipped cream, optional

Directions

Special equipment:
an 8- or 9-inch pie plate, cake pan or square baking dish
  1. Place a rack in the center of the oven and preheat to 375 degrees F.
  2. Combine the blueberries, brown sugar, flour, lemon juice and vanilla in a large bowl.
  3. Coat an 8- or 9-inch pie plate, cake pan or square baking dish with baking spray or butter. Pour the filling into the prepared dish.
  4. Stir together the brown sugar, flour, oats and salt if using (see Cook's Note) in a medium bowl. Massage the softened butter into the mixture with your fingers until clumps form.
  5. Sprinkle the topping over the filling. Bake until the filling is bubbling and the topping begins to brown, about 35 minutes.
  6. Allow to cool on a rack for at least 10 minutes. Serve warm or wait until the filling thickens. Enjoy with ice cream or whipped cream if desired!

Cook’s Note

If using salted butter in the crisp topping, omit the salt. The blueberry crisp can be covered and stored in the fridge for up to 4 days.

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