Blueberry Streusel Cobbler


Have you ever eaten Blueberry Streusel Cobbler? This classic cobbler is like a warm hug on a cold night, or the first day of spring after a long winter… Ok you get it now. It’s delicious! The streusel part of the cobbler is what makes it so good. It’s crunchy, crumbly and chewy all at one time. I add blueberries for their sweet pop of flavor and that’s it! No lemon peel like my mom used to do or brown sugar to make it seem healthier (it isn’t).

Blueberry Cobbler – Delicious Summer Time Dessert

This blueberry cobbler is full of the flavor of plump, tangy blueberries and the delicious buttery streusel topping adds just the right amount of decadence without being too heavy for a summer dessert table.

Summer time is one of my favorite times of the year to make fruit desserts.  The fruit is so plentiful and fresh right now and the prices cannot be beat.

Today is the perfect day for this dessert, since July 10 is Pick Blueberries Day.  Once you get them home, turn them into this delicious blueberry cobbler.

I love fruit crumbles for dessert. They are summer time fresh and normally lower in calories. Today’s recipe makes use of fresh blueberries.

To me, blueberries are just made for crumble type desserts. See how I combined them with figs in this recipe.

Treat your family to the taste of summer with this delicious blueberry cobbler.

My local grocery store had a special on blueberries when I went shopping the other day, and as soon as I saw them, I knew that a blueberry cobbler was going to be gracing my dinner table this week.

My husband ADORES any type of fruit dessert and particularly loves blueberries, so this one will be a keeper for him, I’m sure!

I love making crumbles. They give us the taste of a pie without all of the hassles of making a pie crust. Easy, peasy and super tasty.  What is not to like?

Gather your ingredients.  In addition to the fresh blueberries, you’ll need these items:

  • granulated sugar
  • lemon zest
  • all-purpose flour
  • light brown sugar
  • baking powder
  • sea salt
  • unsalted butter
  • 1 large egg
  • pure vanilla extract
  • nutmeg (I used whole nutmeg and grated it for the best flavor – there is nothing quite like the taste of it!)

Start by sorting your blueberries. (no matter how fresh they look in the store, there will always be a few that are over ripe or dry and wrinkled and a few that have stems remaining on them.

I first greased my baking dish and then placed the sorted blueberries in it.

Sorted fresh blueberries are ready for a cobbler

The next step is to simply combine the sugar and lemon zest and the add the flour to this mixture and whisk it all together.  Sprinkle the mixture over the berries and make sure that everything is evenly distributed.

You will want the sugar to caramelize while cooking and the flour will thicken the cobbler liquid, so it needs to be well mixed through the blueberries.  The sugar/flour mix will fall down through the blueberries.

Just use your hands and keep moving the berries around and gathering as much of the mixture as you can throughout the berries.  What is left on the bottom will thicken the berry juice as it bubbles up through the blueberries.

Mix the flour, lemon zest and sugar mixture into the blueberries very well.

Now it is time to make the buttery biscuit crumble topping. Combine the dry ingredients first with a whisk. In a separate bowl, mix the vanilla into the egg using a fork.

Now it’s time to make that delicious crumble topping. I was in a bit of a hurry today, so I used my food processor, but you can also use a dough cutter if you would like to combine the topping this way.

I put the wet and dry ingredients in the food processor, along with the cubed butter, and then I just pulsed about 6 times until the mixture resembled a coarse corn meal, but still had some clumps in it. Whichever method you use, be careful not to over work the topping.

Sprinkle, sprinkle, sprinkle away!  The final step is to grate some fresh nutmeg over the top of the crumble.

Into the oven it goes for 45 minutes.TIP: to keep the crumble from browning too much, cover it with aluminum foil after the first 25 minutes of cooking time.

This fabulous blueberry filling has just the right amount of sugar for sweetness, coupled with lemon zest for a bit of tart flavor.  It is so tasty and just perfect for summer.

For me, this is the ultimate summer time comfort food.

Serve the cobbler with some fresh whipped heavy cream, or a dollop of ice cream.

This is one dessert that I can guarantee your family will say “please make this again mom!”  And you won’t mind one bit, because this recipe is so easy to make!

Blueberry Streusel Cobbler

2 cups Michigan blueberries
14 oz. can sweetened condensed milk
2 teaspoons grated lemon peel
3/4 cup plus 2 tablespoons cold butter
2 cups biscuit making mix, divided
1/2 cup firmly packed brown sugar
1/2 cup chopped nuts
vanilla ice cream
Blueberry Glaze **See below**

Preheat oven to 325 degrees. In bowl, combine blueberries, milk and lemon peel. In a large bowl, cut 3/4 cup better and 1 1/2 cups biscuit mix until crumbly. (Food processor fitted with metal blade works great). Add blueberry mixture. Spread in greased 9-inch square baking pan. In small bowl, combine remaining 1/2 cup biscuit mix and brown sugar. Cut in remaining 2 tablespoons butter until crumbly. Add nuts. Sprinkle over cobbler. Bake 1 hour and 10 minutes or until golden brown. Serve warm with vanilla ice cream and blueberry sauce. Refrigerate leftovers.

Blueberry Glaze

2 cups Michigan blueberries
1/2 cup water
1/2 cup sugar
2 tablespoons cornstarch
1 tablespoon lemon juice

Mix above ingredients in a small double boiler. Bring to a slow boil and simmer for about 5 minutes.

*Good served over ice cream, cheesecake, pound cake, pancakes. Also can be used when making cookies and bars.

Homemade Blueberry Crisp

This easy Blueberry Crisp recipe is one that you will make time and time again. Juicy blueberries, topped with buttery, crisp topping is the ultimate summer dessert!

This Homemade Blueberry Crisp Is Absolutely Delicious!

If there was ever a summer dessert that really made you feel like SUMMER, this Blueberry Crisp is THE recipe. You have sweet, juicy blueberries, topped with a crisp, buttery, streusel-style topping that bakes until the blueberries are bursting and the topping is golden brown. Go the extra mile and serve it with a big scoop of vanilla ice cream and you will for sure be living your best summer life.

I love making this Blueberry Crisp when blueberries are in season. Here in New Jersey that means June is the big blueberry month and I try to buy enough to last me throughout the summer. I freeze them when they’re perfectly ripe so I can make crisps, cobblers, smoothies, pancakes, muffins etc for months to come!

What Is The Difference Between A Crumble and a Crisp?

The question that I have asked google so many times when writing a crumb topped fruit recipe…what is the difference between a crisp and a crumble…and even a cobbler for that matter!?! Not that is matters so much what you call it…they’re all super delicious, I just happen to prefer a crisp, because it holds it’s crunch a little longer than the rest!

  • A Crisp is a buttery, dense topping that bakes up “crisp” and contains sugar, butter, flour, and oats!
  • A Crumble topping is very similar to a crisp but it generally doesn’t contain oats.
  • A Cobbler is more of a biscuit-style topping that is softer and not as crisp.

What You’ll Need:

Here is a quick breakdown of the ingredients you will need. The full measurements are in the printable recipe at the bottom of the post:

Crisp Ingredients:

  • Quick Oats. You can also use old fashioned, or “rolled” oats in this if you don’t have Quick oats. The only difference is that quick oats are cut smaller to allow them to cook quicker. The crisp will have a slightly chewier texture with an old fashioned oat just due to the size, but they will work perfectly and the difference is only minimal.
  • Butter. I like to use salted butter, but you can use either unsalted or salted. The recipe is written using salted butter. Also I melt the butter in this recipe because I’ve found over the years it really makes no difference if you use cold butter in a crumb topping or melted. You prep the crisp topping first, so it has time to cool and thicken up so you can really clump it together.
  • Sugar. I use a combo of granulated and brown sugar in the crisp portion, because I like the slight richness the brown sugar adds combined with the granulated sugar. You could even use all brown sugar if you would like!
  • Salt. A little pinch of salt balances the flavor out!

Filling Ingredients:

  • Fresh Blueberries. You use a LOT of blueberries in this recipe, but it’s so worth it! You can also use frozen blueberries if they aren’t in season, just thaw them out, and pat them dry.
  • Granulated Sugar. You can play around with the amount of sugar the recipe calls for depending on how sweet your blueberries are. You can’t omit it or cut back too much because it’s an integral to the blueberry sauce that forms as it bakes.
  • Corn Starch. This helps thicken the filling. The blueberries and sugar create a decent amount of liquid as they bake, and the corn starch helps thicken it up!
  • Lemon Juice. The fresh juice of a lemon adds a little hint of brightness to the recipe, and I LOVE the pairing of blueberries and lemon. You can even zest the lemon as well if you want even more lemon flavor!

How To Make Blueberry Crisp:

The steps for this recipe are extremely easy, which makes it one of my favorite summertime dessert recipes! No mixer necessary, and very simple ingredients!

  1. Mix all the crisp ingredients together in a large bowl: oats, flour, salt, butter, and sugars.
  2. Mix all the filling ingredients together in a separate bowl: blueberries, sugar, lemon juice, and cornstarch.
  3. Spread the filling into a 3- quart (9×13) baking dish and spread the crisp mixture on top evenly.
  4. Bake for 45 minutes and that’s it! Serve with ice cream, whipped cream, or on its own!

Tips For Success:

This is a pretty hard recipe to mess up, I will say, but I do have a few tips that will make it perfect every time:

  • Fresh blueberries are best! I know blueberries aren’t available all year long, which makes this tip tough, but when blueberries are in season, this is incredible. Of course you can use frozen blueberries are well, just thaw them out and make sure they are patted dry so you don’t get too much liquid in your crisp!
  • Quick Oats are my favorite in this recipe because of their smaller size. They make a better crisp, in my opinion. But you can use old fashioned oats if that’s what you have. The difference is minimal, it will just be a slightly chewier crisp!
  • Make sure you melt the butter. Melting the butter for the crisp topping is a simple step that saves you from cutting cold butter into the mixture. Trust me on this!
  • Allowing the crisp time to set before serving is really the best. The juices will thicken up and it’s just as good at room temperature! Also note this stays warm for a while after baking so even an hour later you will still have a warm crisp!
Homemade Blueberry Crumble served in a 9x13 baking dish

How To Store and Reheat Leftovers:

  • Store this Blueberry Crisp airtight in the refrigerator for up to 3 days. FYI – The longer it sits, the softer the crisp topping gets.
  • Reheat in the oven: If you made this in advance and want to serve it warm, just pop it in the oven at 350°F for about 20 minutes until it’s warmed throughout!
  • Microwave: You can also scoop a serving and pop it in the microwave for a few seconds too!

Can I Freeze Extras?

Sure! Here are the easy steps for freezing (and reheating) this Blueberry Crisp:

  • Allow the crisp to cool completely before freezing.
  • Freeze it airtight for 30 days or up to 3 months for best freshness.
  • Allow the crisp to thaw in the refrigerator.
  • Bake at 350°F for about 20 minutes until it is warmed through!

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