Description
This Blueberry Crisp is a deliciously simple dessert bursting with fresh blueberries topped with a buttery, crumbly mixture. It’s easy to prepare and perfect for a comforting, fruity treat that serves eight.
Ingredients
Scale
For the Filling
- 4 cups blueberries
- 2 tablespoons flour
- 2 tablespoons sugar
For the Topping
- 1 cup sifted flour
- ½ cup butter
- 1 cup sugar (granulated)
- ½ teaspoon salt
- ½ teaspoon vanilla extract
- ½ teaspoon baking powder
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it is ready for baking the crisp.
- Prepare the Blueberry Filling: In a large bowl, toss the 4 cups of blueberries with 2 tablespoons of flour and 2 tablespoons of sugar until the berries are evenly coated, which helps thicken the filling as it bakes.
- Assemble the Filling: Transfer the coated blueberry mixture to a buttered 8×8 inch baking dish, spreading it out evenly.
- Make the Topping: Using a pastry blender or your fingers, cut together 1 cup sifted flour, ½ cup butter, 1 cup granulated sugar, ½ teaspoon salt, and ½ teaspoon baking powder until the mixture forms coarse crumbs. Stir in ½ teaspoon vanilla extract for added flavor.
- Add the Topping: Evenly sprinkle the crumb topping over the blueberries in the baking dish.
- Bake the Crisp: Place the dish in the preheated oven and bake for 45-55 minutes, or until the topping is golden brown and the blueberry filling is bubbling.
- Cool and Serve: Remove the crisp from the oven and allow it to cool on a wire rack for 30 minutes before serving, which helps the filling set.
Notes
- You can substitute fresh blueberries with frozen ones if out of season, just add a few extra minutes to the baking time.
- For a nutty crunch, try adding ½ cup chopped nuts to the topping.
- Serve warm with vanilla ice cream or whipped cream for an extra indulgence.
- Make sure to butter the baking dish well to prevent sticking.
- If you prefer a crisper topping, use chilled butter and handle the mixture minimally when blending.
