Blueberry Crisp

Updated: Oct. 11, 2023

Basic Information

  • Total Time: 1 hour 20 minutes

  • Prep Time: 10 minutes

  • Cook Time: 1 hour 10 minutes

  • Servings: 6–8

Ingredients

For the Filling

  • 1 medium lemon (zest and juice reserved)

  • ½ cup (100g) granulated sugar

  • 1½ tablespoons cornstarch

  • 2–2¼ pounds (908–1016g) fresh blueberries (or 2½ pints frozen blueberries, thawed and drained)

For the Topping

  • ½ cup (100g) granulated sugar

  • 1 cup (136g) all-purpose flour

  • ½ cup (52g) sliced almonds, toasted (optional, for pre-toasted use)

  • ½ teaspoon fine sea salt

  • ½ cup (114g) unsalted butter, melted and cooled to room temperature

For Serving

  • Vanilla ice cream or whipped cream (optional)

Step-by-Step Preparation

1. Preheat Oven

Set oven to 375°F (190°C). Prepare a rimmed baking sheet to catch drips from the casserole dish.

2. Prepare the Topping

  • In a medium bowl (2–3 cup capacity), zest the lemon directly over the ½ cup sugar. Mix thoroughly with a fork to distribute zest evenly.

  • Add 1 cup flour, toasted sliced almonds (if using raw; skip toasting if pre-toasted), and ½ teaspoon salt. Stir to combine.

  • Slowly drizzle the cooled melted butter over the dry mixture. Gently fold with a fork until coarse, pea-sized crumbles form (avoid overmixing to preserve texture).

  • Cover and refrigerate for at least 15 minutes (up to 3 days; bring to room temperature before use).

3. Prepare the Blueberry Filling

  • Fresh Blueberries: Rinse, drain, and pat dry.

  • Frozen Blueberries: Thaw completely in a colander, drain all liquid, and pat dry (minimizes excess moisture).

  • In a large bowl, whisk ½ cup sugar and cornstarch until smooth. Add blueberries and toss to coat. Squeeze reserved lemon juice over the mixture and stir gently.

4. Assemble the Crisp

  • Transfer the filling to a 1½–2 quart casserole dish (e.g., 9-inch square pan). Spread evenly.

  • Top with the refrigerated topping, ensuring full coverage (no gaps).

  • Place the dish on the rimmed baking sheet to catch drips.

5. Bake

Bake for 40–45 minutes until the topping is golden brown and the filling bubbles vigorously.

6. Cool & Serve

  • Let cool for at least 15 minutes (1–2 hours for best texture). The filling thickens as it cools.

  • Serve warm or at room temperature with ice cream, whipped cream, or powdered sugar.

Chef’s Tips & Community Insights

  • Berry Management: 2½ pounds fresh blueberries offer optimal flavor; 2.5 pints frozen work but require thorough draining.

  • Topping Adjustments: If crumbly, mist lightly with water to bind; too wet? Add 1 tbsp flour.

  • Texture Control: Overmixing the topping creates a dense crust; preserve its pebbly texture.

  • Cooling Matters: Patience (1 hour) ensures the filling sets, avoiding runny results.

Enjoy this classic comfort dessert with a crispy, buttery top and juicy, tart-sweet filling!

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