Blueberry crisp

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I thought that having exams was as being really busy. But then I started to work half time and keep going to university, and now I am actually certain I can say my social life has suffered a Little. But I have never liked to say I´m too busy, because truth be told, I love it, and I still somehow find the time to write here, tale food pictures and go out once in a while on weekends.

I am now meal prepping most of my meals for the week on Sundays. Breakfasts and lunches, and I used this récipe for a whole week of breakfast. But for sure, like any other recipe, even more while talking about fruit, it tastes way better right after baked, oh and with a scoop of vanilla ice cream on the side!

This recipe is great for Sunday afternoons, it´s fresh and sweet.

Blueberry crisp
Prep Time
25 mins
Cook Time
20 mins
Total Time
45 mins
Servings: 9
For the blueberries:
  • 4 C fresh buleberries
  • 2 tbsp sugar
  • 1 1/2 tbsp corn starch
  • 1 tsp lemon juice
For the topping:
  • 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
  1. Preheat the oven to 375°F (180°C). 

For the blueberries:
  1. 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. 

For the topping:
  1. 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).

  2. 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. 

  3. Bake at 375°F (180°C) for 15 to 25 minutes or until the top starts to turn golden.  

Author: Andrea Gámez

Interior designer, Photographer, Food blogger and lover, painting entusiast and a sucker for art. / MEXICO

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