Yikes…it’s hard to believe that August is halfway over! My kids headed back to school on Monday so I decided to make a special dessert last weekend in fond farewell to a very fun and busy summer. Say hello to this amazing, scrumptious Blueberry Crisp!
I have to admit that when I make a cobbler or crisp, I’m most likely going to use peaches or blackberries. However, in recent weeks, my local grocery store has been selling gigantic cartons of blueberries for a ridiculously low price. So when I found myself with more blueberries than I could use up between muffins and salads, I decided to turn them into a crisp!
My family is not upset with my clearly excellent, end-of-summer decision making skills.
How to Make Blueberry Crisp
One of the best things about this Blueberry Crisp is how quick and easy it is to throw together! The steps are simple:
Toss blueberries with some cornstarch and sugar. Mix up a crumble using oats, flour, brown sugar, spices, and BUT-TAH (AKA “butter,” for those of you who don’t love it quite as much as I do). Transfer the blueberry mixture to a dish and top with the crumble. Bake until the berries are bubbling and the topping is golden brown.
And that’s it! Hard to believe that such easy steps can yield such delicious results.
Can I Use Frozen Blueberries?
Fresh blueberries may be abundant at the moment, but that isn’t always the case. So even if summer is sadly over and you find yourself with a hankering for Blueberry Crisp, do not despair! You can make this recipe using frozen blueberries just as easily.
Here are a few tips:
Do not thaw your berries. Just proceed with the recipe using frozen berries. Frozen berries are likely to give off extra liquid as they cook. So to avoid an overly-soupy Blueberry Crisp, you may want to double up on the cornstarch. When starting with frozen berries, the crisp should still be done in about the same amount of time. However, if the berries aren’t syrupy and bubbling after 45 minutes, you should continue cooking for a bit longer. Just watch the topping and tent with foil if it starts to get too brown.
Can I Add Nuts to My Blueberry Crisp?
Of course! When mixing up the crumble, feel free to swap out 1/2 cup of the oats for 1/2 cup of your favorite chopped or sliced nuts. Pecans, walnuts, or almonds would all work well!
How to Make Dairy-Free & Gluten-Free Blueberry Crisp
One of my kiddos is currently having to avoid dairy and gluten. So when I made this big Blueberry Crisp for the family, I also made a small separate one for him. And it turned out delicious!
Here are the substitutions I made:
Gluten-free rolled oats instead of regular rolled oats. Almond flour instead of all-purpose or whole wheat pastry flour. Olive oil “buttery spread” (I used Earth’s Balance) instead of butter.
What Type of Baking Dish Should I Use?
I made my Blueberry Crisp in a deep dish pie plate and it was the perfect size. However, you could make this recipe in any baking dish with a capacity from 6 to 8 cups.
That being said, any time you make a new recipe, it’s always wise to place a baking sheet on the rack under the dish to catch any potential overflow…just in case! Bubbling fruit can make quite the mess in the bottom of your oven. Don’t ask me how I know...
So raise your hand if you’re ready to enjoy some delectable Blueberry Crisp! Not only is it oozing with warm, syrupy berries, but it’s crowned with a sweet, buttery, crunchy crumble. Add a scoop (or two) of vanilla ice cream on top and you’ve got the ultimate back-to-school (or any-time-of-year!) dessert.
Blueberry Crisp Recipe
Blueberry Crisp is a quick, easy, amazing dessert recipe that boasts sweet and syrupy blueberries with a crunchy golden oat topping. And it's even better served warm with a scoop of vanilla ice cream on top!
For the Berries: 2 pints (4 cups) blueberries 1 tablespoon cornstarch 3 tablespoons granulated sugar For the Crumble: 1 cup rolled oats 1/2 cup whole wheat pastry flour (OR all-purpose white flour) 1/2 cup packed brown sugar 1/4 teaspoon ground cinnamon 1/8 teaspoon salt 6 tablespoons (3/4 stick) unsalted butter (cubed & at room temperature)
With the rack in the center position, preheat the oven to 375°F.
In a medium bowl, toss the blueberries with the cornstarch to coat. Then sprinkle the sugar over the top and toss again.
In another medium bowl, combine the oats, flour, brown sugar, cinnamon, and salt. Scatter the cubed butter over the top and use a fork or pastry cutter to work it into the oat mixture until crumbly.
Transfer the blueberries to a deep 9-inch pie plate (or 6 to 8 cup baking dish). Evenly top with the oat mixture. Bake for 40 to 45 minutes or until the berries are thick and bubbly and the oats are golden and crunchy. Serve warm or at room temperature.
Frozen blueberries may be used in place of fresh blueberries. See the heading above the recipe card for further explanation.
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