Description
This is the best blueberry crisp you’ll ever make! It’s everything you want in a summer dessert: perfectly balanced, very berry forward, with an extra thick crisp topping. Serve warm with a generous scoop of vanilla ice cream!
Ingredients
Crisp Topping
- 1 1/2 cups (126 g) rolled oats
- 3/4 cup (105 g) all-purpose flour
- 3/4 cup (150 g) light brown sugar
- 3/4 tsp cinnamon
- 1/2 tsp (3 g) salt
- 3/4 cup (168 g) cold unsalted butter, cubed
Blueberry Filling
- 1 cup (200 g) granulated sugar
- 1/2 cup (64 g) arrowroot starch (or cornstarch)
- 1/8 tsp salt
- 6 cups (1020 g) fresh blueberries
- 2 Tbsp (40 g) blueberry preserves
- 1 tsp lemon zest
- 1 tsp lemon juice
Instructions
- Place a rimmed baking sheet lined with foil in the oven and preheat to 350°F. Lightly grease a 9 x 11-inch rectangular baking dish or 11-inch oval baking dish.
- Make topping: Combine oats, flour, brown sugar, cinnamon, and salt in a medium bowl. Cut in butter with a pastry blender until well combined and large crumbs form. Chill in the freezer until ready to use.
- Make blueberry filling: Whisk together sugar, arrowroot starch, and salt in a large bowl. Add blueberries, preserves, lemon zest, and lemon juice. Toss gently to combine. Spoon blueberry filling into prepared baking dish and sprinkle with crumble topping.
- Bake crisp: Place baking dish on preheated baking sheet and bake for 55 to 60 minutes, until golden and filling is bubbling. Cool crisp on a wire rack for 1 hour before serving.
- Store leftover crisp tightly covered (or in an airtight container) in the refrigerator up to 2 days. Reheat in a warm oven (350°F) for 15 to 20 minutes, until heated through.
Notes
Make ahead: Crisp topping can be made 1-2 days in advance and refrigerated until ready to use.
Gluten free crisp: Make a gluten-free version of this blueberry crisp by substituting gluten-free oats and gluten-free flour in the topping.