If you’re looking for an easy and delicious way to incorporate blueberries into your next dessert, look no further than this blueberry crisp recipe! Just be warned, you MAY wind up eating the entire batch!
It’s still blueberry season in Florida. And for many, blueberries mean DESSERT! Now, before I proceed with the rest of this blog post, I have a bt of a confession to make:
I’m not a baker. At all. It’s just…not my thing!
I’m not kidding, I don’t bake very often.
Despite my claim, above, there is one very specific exception: crisps. I LOVE a good apple crisp. It’s one of the few desserts that I enjoy baking. Why? Not only is a[pple crisp delicious, but to be honest, it’s quite simple to make. And- unlike most other baking recipes, baking a crisp allows for SOME improvisation.
But what does apple crisp have to do with this particular recipe? Well, as I try my est to incorporate as many local and seasonal ingredients into each of my recipes, I knew that I had to do something with the rest of our blueberries before we move out, next weekend. With that being said, I combined forces with one of my all-time favorite desserts to create a beautiful melt-in-your-mouth hybrid: blueberry crisp.
You’re in for a Treat with this Crisp!
In this tutorial, I’m going to show you how to make a really simple yet scrumptious blueberry crisp which uses everyday ingredients. I would like to once again thank Keel Farms for these amazing blueberries. If you live in or around the Plant City, FL, area, check them out!
If you’re gluten-free, please feel free to swap the flour for your preferred substitution.
But anyways…let’s move onto the recipe!
- ¼ cup flour
- ½ cup oats
- ½ cup packed brown sugar
- ¼ cup cold butter cut into pieces
- 2 tbsp. cold butter cut into pieces
- 1 pinch salt
- 4 cups fresh or frozen blueberries ripened
- ¼ tsp. vanilla extract
- ¼ cup brown sugar
- Heat oven to 375°F. Spray 8-inch square(2-quart) glass baking dish with cooking spray.
- In a medium bowl, mix 3/4 cup flour, the oats,brown sugar and 1/2 teaspoon cinnamon until blended. Cut in cold butter, using fork or pastry blender, until mixture is crumbly. (Do not over-mix. Don’t worry if all of the butter clumps evenly disperse throughout the mixture. The magic will happen in the oven. Just wait!!) Set aside.
- In a large bowl, mix Filling ingredients until well-coated. Spread evenly in baking dish. Sprinkle crumble over top. If you want extra crisp, feel free to place some extra dices of cold butter on top!
- Bake 30 to 35 minutes or until topping is golden brown and juices are bubbling along edges.
- Cool at least 15-20 minutes before serving. Enjoy!
Nutrition information for the Blueberry Crisp (per serving)
302 Calories/ 3.9g Protein/ 7g Fat/ 62.4g Carbohydrates/ 4.6g Fiber
Did you create this dish? What do ya think? Please let me know in the comments, below! 😀