Blueberry Crisp

Blueberry Crisp is a classic summer dessert that’s quick, easy, and packed with flavor. Juicy blueberries are topped with a sweet, crunchy crumble for a dessert that’s perfect for any occasion. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for an irresistible treat!

Ingredients

• 4 cups fresh blueberries
• 1 cup brown sugar
• 3/4 cup all-purpose flour
• 3/4 cup old-fashioned oats
• 1/2 cup salted butter, melted
• 1 teaspoon cinnamon

Instructions

1. Preheat oven to 350° F.
2. Wash and drain blueberries. Pour into an 8×8-inch baking pan.
3. In a small mixing bowl, combine brown sugar, flour, oats, melted butter, and cinnamon. Mix until just combined.
4. Drop the mixture in large chunks on top of blueberries. (Use your hands to squeeze together for a crunchy topping.)
5. Bake at 350° F for 35–45 minutes until top is golden and edges are bubbling.
6. Cool 10–15 minutes, then spoon into individual dishes. Top with ice cream or whipped cream as desired.

Serving and Storage Tips

• Serving: Best served warm with vanilla ice cream, whipped cream, or a drizzle of caramel sauce.
• Storage: Cover and store in the refrigerator for up to 3 days. Reheat in the oven for 5–10 minutes before serving.
• Freezing: Freeze unbaked crisp in a freezer-safe dish for up to 2 months. Bake from frozen, adding 10–15 minutes to the cooking time.

Variations

1. Mixed Berry Crisp: Replace half the blueberries with raspberries or blackberries.
2. Apple Blueberry Crisp: Add 2 peeled, chopped apples with the blueberries.
3. Peach Blueberry Crisp: Mix in 2 peeled, sliced peaches.
4. Lemon Blueberry Crisp: Add 1 tsp lemon zest to the crumble for a bright flavor.
5. Maple Walnut Crisp: Replace brown sugar with maple syrup and add 1/2 cup chopped walnuts.
6. Almond Blueberry Crisp: Add 1/2 cup sliced almonds to the topping.
7. Coconut Crisp: Stir 1/2 cup shredded coconut into the crumble.
8. Gluten-Free Crisp: Use almond flour instead of all-purpose flour.
9. Oat-Free Crisp: Replace oats with 1/2 cup chopped pecans.
10. Caramel Blueberry Crisp: Drizzle caramel sauce over blueberries before topping.
11. Spiced Crisp: Add 1/2 tsp nutmeg and 1/4 tsp cloves for a spiced twist.
12. Honey Crisp: Replace 1/4 cup brown sugar with honey.
13. Vanilla Bean Crisp: Add 1 tsp vanilla extract to the crumble mixture.
14. Chocolate Chip Crisp: Sprinkle 1/4 cup mini chocolate chips on top before baking.
15. Raspberry Lemon Crisp: Mix raspberries with blueberries and add lemon zest to the topping.

FAQs

1. Can I use frozen blueberries?
   Yes! Thaw them and drain excess liquid before using. Bake time may increase slightly.
2. Can I make this ahead?
   You can assemble it and refrigerate for up to 12 hours before baking.
3. Can I use unsalted butter?
   Yes, just add a pinch of salt to the topping.
4. How do I make it extra crunchy?
   Use your hands to form chunks in the topping; don’t overmix.
5. Can I make mini servings?
   Absolutely! Use ramekins for single servings and reduce bake time to 25–30 minutes.
6. Can I substitute other sweeteners?
   Maple syrup, coconut sugar, or honey can replace brown sugar, adjusting for sweetness.
7. Is it gluten-free?
   Use gluten-free oats and flour to make it safe for gluten-free diets.
8. Can I double the recipe?
   Yes, use a 9×13-inch pan and bake 10–15 minutes longer.
9. How long can I store leftovers?
   Up to 3 days in the fridge or 2 months in the freezer.
10. Can I add nuts or chocolate?
    Yes! Pecans, walnuts, or mini chocolate chips work great in the topping.

Blueberry Crisp is the perfect summer dessert—quick, easy, and bursting with fresh blueberry flavor. Its sweet, crunchy topping pairs beautifully with warm, juicy berries, making it a family favorite. Whether served on its own or with ice cream or whipped cream, this dessert is simple to make, endlessly customizable with variations, and guaranteed to delight everyone at the table.

Enjoy it warm, store leftovers for later, or experiment with your favorite fruit and topping combinations—Blueberry Crisp is always a winner!

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