This blueberry crisp captures a perfect balance between sweet summer blueberries and tart lemon flavors.
While we love fresh-picked blueberries, frozen blueberries work well too.
We love how easy a good crisp is to pull together, and this one is no exception.
Photo:Photographer: Robby Lozano, Food Stylist: Margaret Dickey, Prop Stylist: Julia Bayless
While fresh-picked blueberries are a treat, this recipe can also work with frozen blueberries.
Read on for our expert tips and advice for making this lemon-blueberry crisp your go-to summer dessert too.
How to Make Lemon-Blueberry Crisp
1.
Photographer: Robby Lozano, Food Stylist: Margaret Dickey, Prop Stylist: Julia Bayless
Unlike cooking spray, baking spray has a little bit of flour added to it.
If you dont have baking spray, cooking spray can be used in its place.
Make the Filling
Making the filling is easy!
Photographer: Robby Lozano, Food Stylist: Margaret Dickey, Prop Stylist: Julia Bayless
A tablespoon of flour mixed into the blueberries helps thicken the juices as the crisp bakes.
If you are using frozen blueberries, thaw and drain them first before combining with the other ingredients.
Prepare the Topping
The topping is as easy as the filling.
Photographer: Robby Lozano, Food Stylist: Margaret Dickey, Prop Stylist: Julia Bayless
Combine the dry ingredients in a bowl first.
Doing this will make it easier to distribute the butter evenly.
This helps distribute the butter uniformly without overmixing, which could make the topping tough and chewy.
Bake the Crisp
This crisp takes only 35 to 40 minutes to bake.
Bake it on a rack in the middle of the oven so the top and bottom bake evenly.
The bubbling from heat is what creates the thickened blueberry sauce at the bottom.
If it hasnt bubbled, the crisp may be watery.
Let it cool for 5 minutes before digging in.
Lightly coat an 8-inch-square baking dish with baking spray.
(If using thawed frozen blueberries, use 2 tablespoons each flour and sugar.
)Transfer to the prepared baking dish.
Sprinkle evenly over the blueberry mixture.
Let stand for about 5 minutes.
Garnish with additional lemon zest, if desired, and serve warm.
Frequently Asked Questions
We find that blueberry crisp is best enjoyed within a few hours of baking.
If you plan on eating the leftovers, store them in an airtight container in the refrigerator.
This recipe is not gluten-free, but it can be made gluten-free with a few tweaks.
Swap out the all-purpose flour and whole-wheat flour for gluten-free all-purpose baking mix or almond flour in the topping.
Both are baked fruit desserts with a topping.
(But technically, it doesnthave tohave either.)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
