This blueberry crisp is the easiest thing you will make in your life. It is actually really cute and the great thing is how simple it is, you just mix a few ingredients and put them together in a mold and then bake it all together.
The result is an explosion (literally) of blueberries. I love using blueberries for baking because they always srot of explode, while baking in a cake, bread, pie, tart, etc. and end up looking beautifully. They explode because of the heat and stain everything around them with a precious purple color. Then this filling comes out and this blueberry juice or sauce, that is acid and sweet, goes great with the crisp we put on top, that is rich and crunchy.
If to this we add some scoops of vanilla ice cream (or whichever flavor you like best) then we have the perfect combo. The best is to eat it while still hot, to have that hot and cold contrast with the ice cream.
In this case, for this recipe, I recommend using fresh blueberries, because they release more flavor according to me. But if you can’t get them fresh or you would rather just use frozen blueberries, you can. The only thing is the result will be a bit different because the frozen blueberries release more water when baking. Either way this crisp is amazing.
I recommend this recipe for a sunday afternoon as a snack, to watch a movie or to share with more people as a dessert after a big meal while chatting.
- 4 C fresh buleberries
- 2 tbsp sugar
- 1 1/2 tbsp corn starch
- 1 tsp lemon juice
- 1/2 C flour
- 1/2 C old fashioned oats
- 1/4 C brown sugar
- 1/4 tsp salt
- 1/4 tsp ground cinnamon
- 8 tbsp cold butter in cubes
Preheat the oven to 375°F (180°C).
In a medium sized bowl, mix the corn starch and sugar and toss the blueberries in this. Then add the lemon juice to coat it all and set aside.
In a small bowl, mix the flour, brown sugar, salt and ground cinnamon. Add in the cold butter cubes, and using two forks, , without ever using your hands (this could also easily be done using a food processor in just a few seconds).
Pour the blueberries in a round 9 inches (22cm) diameter, or a rectangular or square pan of similar dimensions) and fully cover them with the flour mixture.
Bake at 375°F (180°C) for 15 to 25 minutes or until the top starts to turn golden.