Lena Abraham is a freelance contributor with Delish, and was formerly Senior Food Editor, where she developed and styled recipes for video and photo, and also stayed on top of current food trends. She’s been working in the food industry for over 10 years, and will argue that the best fish tacos in the world are made in New York. Don’t @ her.
A good fruit crisp is our go-to potluck dessert all year long. It requires few ingredients, and it's quick, easy, and SO delicious. We also love that there are so many versions, from peach to cran-apple. But, when the weather is warming up and blueberries are in season, this blueberry crisp recipe becomes our go-to dessert. Paired with fresh, juicy blueberries and an almond-based topping, this easy (and versatile!) dessert is a summer must. Here's everything you need to know:
Crisp vs. crumble.
While crisps and crumbles are similar desserts, one ingredient sets them apart. Crisps and crumbles both have toppings similar to streusel, but crisps usually contain oats, while blueberry crumbles do not. Our blueberry crisp topping here is created from flour, oats, almonds, brown sugar, melted butter, and warming spices. If you're not a fan of almonds, you can leave them out or swap them for your favorite nut, like walnuts or pecans.
The blueberries.
If blueberries are in season, we highly recommend using them to take advantage of their fresh flavor. But, if you don’t have access to them fresh, feel free to use frozen! Just make sure to thaw them before using. Craving another fruit? Crisp recipes are wonderfully versatile, from strawberry to our mixed berry air fryer crisp recipe.
Storage.
If you have any leftovers they can be covered and stored at room-temp for up to 2 days or for up to 6 days in the fridge. If you want to freeze it, it should last for up to 5 months when stored in an airtight container.
Made this crisp recipe? Let us know how it went in the comments below!
- Yields:
- 6 serving(s)
- Prep Time:
- 15 mins
- Total Time:
- 1 hr 5 mins
- Cal/Serv:
- 439
Ingredients
For blueberry filling
- 4 1/2 c.
blueberries
- 1/2 c.
granulated sugar
- 1 1/2 tbsp.
cornstarch
- 1 tbsp.
lemon juice
- 1 1/2 tsp.
lemon zest
Vanilla ice cream, for serving
For crisp topping
- 1/2 c.
all-purpose flour
- 1/2 c.
rolled oats
- 1/2 c.
sliced almonds
- 1/2 c.
packed brown sugar
- 1/2 tsp.
kosher salt
- 1/2 tsp.
ground cinnamon
- 1/2 tsp.
ground ginger (optional)
- 6 tbsp.
melted butter
- Nutrition Information
- Per Serving (Serves 6)
- Calories439 Fat17 gSaturated fat8 gTrans fat0 gCholesterol35 mgSodium174 mgCarbohydrates65 gFiber5 gSugar48 gProtein5 gVitamin D0 mcgCalcium68 mgIron2 mgPotassium233 mg
- Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.Powered by
Directions
- Step 1Make filling: Preheat oven to 375°. In a 10" ovenproof skillet or square baking dish, toss blueberries with sugar, cornstarch, lemon juice, and lemon zest.
- Step 2Make topping: In a large bowl, whisk together flour, oats, almonds, brown sugar, salt, cinnamon, and ginger, if using. Use your hands or a fork to incorporate melted butter into flour mixture until mixture has pea-size clumps.
- Step 3Scatter topping over blueberry mixture and bake until berries are bubbling and topping is golden, 40 to 45 minutes.