The Best Blueberry Crisp
This is the best blueberry crisp in my opinion! It's the perfect ratio of crisp to blueberry filling! In most recipes I've tried, I always want more topping. I loaded it up and it melts into the juicy blueberry filling while it bakes and it's ridiculously good! This will 100% be my new go-to whenever I need to make dessert for a group, I'll just double the recipe! I made mine into two minis, but you can use one pan as well! Top it with vanilla ice cream for the dreamiest dessert. Enjoy!
Servings: 4
Equipment
- Two 5in baking pans OR 9in baking pan
Ingredients
For the blueberry filling:
- 4 cups blueberries
- 1 tbsp lemon juice
- 1 tsp lemon zest
- ⅓-½ cup brown sugar light or dark
- 2 tbsp cornstarch or all-purpose flour
For the crisp topping:
- ½ cup unsalted butter melted
- ½ cup packed brown sugar light or dark
- 1 tsp vanilla extract
- ½ cup rolled or quick oats
- ¾ cup all-purpose flour spoon & leveled
- ½ tsp sea salt
Instructions
- Preheat your oven to 350F degrees.
For the crisp topping:
- Start by preparing the crisp topping. Melt your butter on the stovetop or in the microwave and then add it to a medium mixing bowl.
- Add in the brown sugar and give it a good mix. Then add in the vanilla and mix.
- Pour in the oats, flour, and sea salt and mix with a rubber spatula until it's thick and incorporated. It should feel similar to cookie dough but less sticky. Set aside.
For the blueberry filling:
- In a medium mixing bowl, add all the filling ingredients: blueberries, lemon juice, lemon zest, sugar, and cornstarch.
- Mix until everything is well incorporated and all the blueberries are covered.
To assemble:
- Spray your baking pans with oil. If you're using two pans (I used two 5in), divide the blueberry filling between them or just use a 9x9 baking dish. Sprinkle the crisp topping all over to cover the blueberries.
- Bake for 40-45 minutes until the top is golden and the blueberries are bubbly. Serve with vanilla ice cream and enjoy!
Notes
For Storing: Store leftovers covered in the fridge for 4-5 days.
For Freezing: You can either freeze before you bake and then bake later. You'll just thaw in the fridge and bake accordingly. Or freeze leftovers to pull out at anytime! You can reheat and enjoy!