purple power blueberry crisp.

Crisps are pretty easy, as desserts go, but blueberry crisp takes simplicity to a new level. With no peeling, coring or slicing required, this cozy and irresistibly delicious dessert is a cinch to make any time of year (thanks to frozen blueberries). In fact, you could whip up this dessert half-way through dinner and serve it steaming hot from the oven, just in time for guests to dig into it for last course.

blueberry crisp

blueberry crisp: a scrumptiously simple dish. perfect to take the chill off autumn and winter nights... and also sinfully delicious as breakfast (shhh!)

blueberry crisp

blueberry crisp is equally fine (year-round) with fresh or frozen wild blueberries.

Blueberry Crisp

Preheat oven to 375 degrees F

Blueberry Filling Ingredients

3 cups blueberries, frozen or fresh
1 tsp vanilla extract
½ lemon, juiced
¾ cup granulated sugar (or to taste)
2 tsp all purpose flour
1 tsp cinnamon
pinch allspice
pinch ground ginger
2 tbsp salted butter, cut into chunks

Crumble Topping Ingredients

2 cups all purpose flour
2 cups rolled oats
1 cup brown sugar, packed
½ tsp cinnamon
¼ tsp allspice
1 cup salted butter, melted

Tips & Substitutions

  • Do not forget to include the flour in the filling; this crucial ingredient will mean the difference between having a slightly thickened, gooey blueberry filling (good) and watery blueberry soup with a crumble topping (not so good).
  • You may substitute whole wheat flour for all purpose flour in this recipe to boost its nutritional integrity.

    blueberry crisp: easy peasy. start to finish.

Blueberry Filling Directions

  1. Lightly grease an 10×8-inch or 9-inch square baking dish with butter.
  2. Place blueberries, vanilla and lemon juice in baking dish; sprinkle with sugar, flour, cinnamon, allspice, and ginger. Toss gently with wooden spoon or spatula.
  3. Dot with knobs of butter; set aside.

Crumble Topping Directions

  1. In medium bowl, combine flour, rolled oats, brown sugar, cinnamon and allspice with your hands or a fork.
  2. Add melted butter, moistening the flour mixture by stirring with a fork at first and then squeezing the mixture with your hands to create marble-sized chunks of crumble topping (people will be fighting over these yummy, buttery nuggets).
  3. Distribute topping evenly over blueberry filling.
  4. Bake for 30-35 minutes in preheated oven (375 degrees F).  Blueberry filling should be bubbling up around the edges of the baking dish, and the crumble topping should be a lovely golden brown.
  5. Serve immediately with a large serving spoon or spatula. Serve à la mode with ice cream or whipping cream, if desired.

    blueberry crisp

    did you know that the wild blueberry is Canada's number one fruit crop in export sales, and is also Nova Scotia's official berry? now you do.

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  1. This sounds delish! I’m hungry now.
    Btw I’m Keva and found you on bloggy moms…
    Looking forward to your post.

    • sweetgirl

      Nice to meet you Keva; blueberry crisp is totally yummy! Rivals apple crisp, I think. I’m happy to have joined the bloggy moms community – there are so many talented and interesting women there! Bon appetit!

  2. msrhellie

    Your recipes are fantastic. I found you looking for a Nut Free Granola Bar recipe. Thanks for having what looks like a great one.

  3. Just made this – with peaches and blueberries. Delicious!! Please keep posting recipes!

  4. Incredible recipe! So simple yet perfect blending of flavors. Truly the best blueberry crisp I’ve ever had the pleasure of eating!

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