Blueberry Crisp

Enjoy the taste of summer and early fall with this family favourite Blueberry Crisp. Use fresh berries or the convenience of a bag of frozen ones .

You'd think something I make as often as a Blueberry Crisp would have been on this blog years ago. But for one particular reason it would have been. The truth is I don't like soggy crisp topping and that's how Blueberry Crisp tops often become, especially if they sit for any amount of time. And as many times as I've made a Blueberry Crisp it can be very hit-and-miss with the degrees of crispness. I find the blueberry topping soaks into the middle and boils over on the sides giving only the very top exposure any bit of "crisp" at all. I found the only true way to get a crisp Blueberry Crisp was to cook the filling and topping separately from each other. I'd cook the filling in a pot on top of the stove and spread the "crisp" topping out on a cookie sheet and bake it in the oven. For a serving of the dessert spoon filling in a bowl and top with the crisp "crisp". But not everyone wants to make a deconstructed Blueberry Crisp so I plod on with the one-dish dessert. 

So far this week I've made three crisps trying to get them truly crisp. The first one had a middle the consistency of a thick blueberry oatmeal porridge sitting on top of a blueberry filling with bits of crispy oatmeal occasionally surfacing above the sides of molten blueberries. The second one was a bit better as I put a little more butter in the "crisp" topping but it still had a porridge-like consistency in spots. For the third one I cooked the filling first, let it cool about 45 minutes and then put the topping on and baked it. This one seemed to be the best of the lot so that's what I'm going with. But don't be surprised if in the near future you see my recipe for a deconstructed Blueberry Crisp. 😏

Printable recipe at end of post.

Blueberry Crisp

Filling:

• 4 cups fresh or frozen blueberries
• ¼-½ cup white sugar
• 2 tablespoons cornstarch
• 1 teaspoon grated lemon zest, optional
• 2 tablespoons lemon juice, optional

Crisp Topping:

• ¾ cup oatmeal
• ¾ cup flour
• ½ cup brown sugar
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup room temperature butter

How to make it:
Preheat the oven to 375 degrees.  (If your oven is very hot turn it down to 350 degrees.)  Have a 2 litre/2 quart oval or rectangular baking dish ready. A 9x9-inch dish should work in a pinch.

For the filling, place the berries in a medium-sized pot. In a small bowl, mix sugar, corn starch and zest together. Sprinkle over the berries and toss together. Bring the berries to a boil over medium-high heat and cook until thickened. Stir in the lemon juice if using. Pour the filling into the baking dish and let cool while making the topping. 

For the topping, mix the oatmeal, flour, brown sugar, baking soda, salt and any spices you may be using together until well blended.  Rub in the butter until a crumbly mix is formed. You should have clumps of topping that will cling together.  If the mixture is dry add another tablespoon or two of butter. Sprinkle over the blueberry mixture, spreading evenly.

Bake in preheated oven for 35-40 minutes or until blueberries are bubbling and topping is lightly browned and crisp. 

Serve warm or cold with ice cream, custard or pouring cream. 

Makes 6-8 servings. 

Place the blueberries in a medium-sized pot. 

Mix the sugar, cornstarch and lemon zest together and mix with the berries. 

Bring the berries to a boil over medium-high heat and cook until thickened. Stir in the lemon juice if using. Pour the filling into the baking dish and let cool while making the topping. 

For the topping mix together until crumbly the oatmeal, flour, sugar, butter and any spices you might be using.  

Spread crumble topping over berries in dish.

 Bake 35-40 minutes or until bubbling and golden brown.

Doesn't that look delicious!

A little cream, custard or ice cream makes the perfect accompaniment to a warm Blueberry Crisp.

A quick but delicious dessert for any occasion!

To print click on arrow upper right side.⇩