The Absolute Best Blueberry Crisp

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Just thought you might like a taste of summer...one of the best crisp recipes that I have ever come across, maybe cause the cornstarch, sugar and the water are precooked first. This even turns out great with frozen blueberries. I make this even in the winter months with frozen blueberries that I freeze from berry season in the summer, that way I always have a supply when I need it. This crisp is delicious when served with vanilla ice cream or whipped cream!

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Ingredients [?]

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  • add   1 cup brown sugar
  • add   1 cup flour
  • add   3/4 cup sugar (or (to taste)
  • add   1/2 cup butter, melted (no substitutes)
  • add   2 tablespoons cornstarch
  • add   1/2 teaspoon vanilla
  • add   1 cup water
  • add   1 teaspoon cinnamon
  • add   3/4 cup rolled oats
  • add   1 quart fresh blueberries (about 4 cups)

Instructions

  1. Set oven to 350°.
  2. Prepare a 13 x 9" baking dish (do not grease).
  3. Spread the fresh OR frozen blueberries in the bottom of the prepared baking pan (ungreased).
  4. In a small saucepan over medium heat, combine the sugar, cornstarch and water and 2-3 Tbsp lemon juice; cook and stir until thick and clear, then add in the vanilla.
  5. Pour over, then gently stir in the cooked mixture with the blueberries.
  6. In a bowl, combine the flour, rolled oats, brown sugar and cinnamon.
  7. Add in the melted butter to the oat mixture; mix until crumbly, then sprinkle over the top of blueberries, as evenly as you can (there will be a couple of empty spots).
  8. Bake for 30-40 minutes, or until blueberry mixture bubbles, and the topping is brown.
  9. Serve with icecream-- enjoy!