Here is Martha Stewart Blueberry Crisp — easy to make and extremely delicious! What are you waiting for? Go grab the ingredients, set up the pan and bake yourself a pudding treat -invite some friends over— or watch your favorite movie. Blueberry crisp is great to make as a whole batch and enjoy with friends so don’t forget to double or even triple the recipe!
Martha’s Blueberry Crisp
For this really easy crisp, you only need five ingredients: blueberries for the filling (yes, you can use frozen ones!) and butter, flour, sugar, and cinnamon for the crumb topping.
Crisps are one of the simplest fruit sweets to prepare. Fresh blueberries from the summertime are baked until bubbling and golden brown with delicious, buttery crumbs on top.
- 6 tablespoons unsalted butter, chilled, plus more for baking dish
- 3/4 cup all-purpose flour
- 1/2 cup sugar
- 1/2 teaspoon ground cinnamon
- 5 cups blueberries, fresh or frozen
- Vanilla ice cream, for serving (optional)
- Heat the oven to 375 degrees in step 1. A 9-inch circular baking dish should be greased and set aside.
- Step 2Combine the flour, sugar, and cinnamon in a basin. Using a pastry cutter or your fingertips, cut the butter into the mixture until it resembles coarse crumbs.
- Step 3: Add the blueberries to the baking dish that has been prepared and top with the crumb mixture. 30 to 35 minutes for baking If preferred, serve with ice cream.
The filling of this blueberry crisp is airy and delicious. Add a further teaspoon of cornstarch for a thicker consistency.
For the Filling
- 6 cups (3 pints) blueberries
- 1/2 cup sugar
- 1 tablespoon cornstarch
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon coarse salt
For the Topping
- 3/4 cup all-purpose flour
- 1/2 cup rolled oats (or chopped nuts, such as almonds)
- 1/2 teaspoon baking powder
- 1/2 teaspoon coarse salt
- 3 ounces (6 tablespoons) unsalted butter, softened
- 1/3 cup sugar
- Heat the oven to 375 degrees in step 1. Creating the filling In a bowl, combine blueberries, sugar, cornstarch, lemon juice, and salt. Transfer to a baking dish that is 8 inches square.
- Step 2: Prepare the topping by combining the flour, oats, salt, and baking powder. In a mixer, blend butter and sugar until light and fluffy. Butter and the dry ingredients are mixed. Squeeze the topping pieces into clumps in your palms.
- Step 3Spread topping over filling in an equal layer. Bake for approximately an hour, or until the top is brown and the center bubbles. Before serving, transfer to a wire rack and allow to cool for 30 minutes.
Make additional batches of the topping and freeze them. When you have fresh fruit on hand, putting together the dessert won’t take long.
- Level: Easy
- Total: 1 hr
- Prep: 20 min
- Cook: 40 min
- Yield: 4 to 6 servings
6 cups blueberries, rinsed and lightly dried
1 tablespoon cornstarch
1/4 cup sugar
1/2 cup all-purpose flour
1/2 cup quick-cooking oats
1/4 cup packed light brown sugar
1/4 cup sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3/4 cup chopped pecans
1/2 stick room temperature unsalted butter, cubed
Whipped cream, for topping
Ice cream, for toppingAdd to Shopping List
- Set oven to 375 degrees Fahrenheit.
- In a bowl, combine blueberries, cornstarch, sugar, and a dash of salt.
- In a bowl, mix together the flour, oats, brown and white sugar, cinnamon, nutmeg, and pecans. Add the butter and chop it up. Blend until it becomes crumbly.
- The blueberries should be placed in a 2-quart baking dish. Apply the crumb mixture evenly over top. For 40 minutes, bake. Serve alongside whipped cream and ice cream.
Homemade Blueberry Crisp
You will make this simple recipe for blueberry crisp repeatedly. The ideal summer dessert is juicy blueberries covered with a buttery, crunchy topping.
This Homemade Blueberry Crisp Is Absolutely Delicious!
This Blueberry Crisp is THE recipe if there was ever a summer dessert that truly made you feel like SUMMER. Sweet, juicy blueberries are baked till they burst and the topping turns golden brown. The blueberries are then covered with a crisp, buttery streusel-style topping. If you go above and beyond and serve it with a generous scoop of vanilla ice cream, you will undoubtedly be experiencing the best summer of your life.
During blueberry season, I adore cooking this Blueberry Crisp. Since June is the big blueberry month in New Jersey, I try to stock up on as much as I can to get me through the summer. When they are fully ripe, I freeze them so I can use them later to create crisps, cobblers, smoothies, pancakes, muffins, and other delicious treats.
What Is The Difference Between A Crumble and a Crisp?
What is the difference between a crisp, a crumble, and even a cobbler, I have questioned Google so many times when composing a crumb-topped fruit recipe!? Not that it really matters what you label it… All of them are quite tasty, but I personally choose crisps since they keep their crunch a little longer than the others do.
- A crisp is a buttery, dense topping made of sugar, butter, flour, and oats that bakes up “crisp”!
- Although a crumble topping resembles a crisp in many ways, it often excludes grains.
- A cobbler has a softer, less crisp topping similar to that of a biscuit.
What You’ll Need:
Here is a quick list of the components you will require. The downloadable recipe is at the bottom of the post. It includes the whole measurements:
- Rapid Oats. If you don’t have Quick oats, you can alternatively use old-fashioned or “rolled” oats in this recipe. The main distinction is that quick oats are chopped smaller so they cook more quickly. Due to the size, the old fashioned oat crisp will have a somewhat chewier texture, but they will still perform fine and the change is only subtle.
- Butter. You can use either salted or unsalted butter; I prefer salted. Salted butter is used in the recipe. Additionally, I melt the butter in this recipe since I’ve discovered over the years that it really doesn’t matter whether you use cold or melted butter in a crumb topping. The crisp topping is prepared first, giving it time to cool and thicken so that it may be tightly clumped.
- Sugar. In the crisp portion, I combine granulated and brown sugar because I enjoy the subtle richness that the brown sugar adds when mixed with granulated sugar. If you’d like, you could even use only brown sugar.
- Salt. The flavor is balanced with a dash of salt!
- Blueberries in season. This recipe calls for a LOT of blueberries, but it’s totally worth it! If blueberries aren’t in season, you may also use frozen ones; simply thaw them out and pat them dry.
- Sugar in granules.
- Depending on how sweet your blueberries are, you can adjust the amount of sugar called for in the recipe. It’s a crucial component of the blueberry sauce that forms while it bakes, so you can’t leave it out or reduce it too much.
- Wheat Starch. The filling is thickened as a result. While baking, the blueberries and sugar produce a fair quantity of liquid, which the corn starch helps to thicken.
- Citrus Juice. The recipe gets a slight boost of brightness from the fresh lemon juice, and I adore the flavor combination of blueberries and lemon. If you want even more lemon flavor, you can even zest the lemon!
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!
- Oats, flour, salt, butter, and sugars should all be combined in a sizable basin to form the crisp’s ingredients.
- In a another bowl, combine the cornstarch, sugar, lemon juice, and blueberries to make the filling.
- Spread the crisp mixture evenly over the contents in a 3-quart (9-by-13-inch) baking dish.
- Only 45 minutes of baking are required! Serve alone, with ice cream, or with whipped cream!
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:
- The greatest blueberries are fresh ones! This advice may be challenging given that blueberries aren’t always in season, but when they are, this is fantastic. Of course, you can also use frozen blueberries; just thaw them out and press them dry to prevent too much liquid from getting into your crisp.
- Because of their tiny size, quick oats are my favorite for this dish.
- I think they make a better crisp. However, if you only have old-fashioned oats, you can still use them. The only noticeable difference is that the crisp will be a little chewier.
- Make sure the butter has melted.
- You can avoid cutting cold butter into the mixture by taking the easy step of melting the butter for the crisp topping. Count on me for this!
- The ideal situation is to wait until the crisp has set before serving.
- At room temperature, the juices will thicken and taste just as wonderful. Additionally, keep in mind that even an hour after baking, the crisp will still be warm!
How To Store and Reheat Leftovers:
- For up to three days, keep this Blueberry Crisp sealed in the fridge. Just so you know, the crisp topping grows softer the longer it sits.
- Reheat in the oven: To reheat this dish if you cooked it ahead of time and want to serve it warm, simply place it in the oven at 350°F for 20 minutes.
- Microwave: You can also take a portion and microwave it for a little period of time!
Can I Freeze Extras?
Sure! Here are the easy steps for freezing (and reheating) this Blueberry Crisp:
- Before freezing, let the crisp cool fully.
- For optimum freshness, freeze it in an airtight container for up to three months.
- In the refrigerator, let the crisp defrost.
- It needs to be heated thoroughly for around 20 minutes in a 350°F oven.