78
Submitted by Kittencalrecipezazz
"This is wonderful served warm with vanilla ice cream or whipped cream --- you will love this crisp!"
photo by Jonathan Melendez 
- Ready In:
- 55mins
- Ingredients:
- 11
- Serves:
-
8
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ingredients
- 1 quart fresh blueberries (about 4 cups you can use more blueberries if desired I most always do!)
- 3⁄4 cup sugar (or (to taste)
- 2 tablespoons cornstarch
- 1 cup water
- 2 -3 tablespoons lemon juice
- 1⁄2 teaspoon vanilla
- 1 cup all-purpose flour
- 3⁄4 cup regular oats
- 1 cup brown sugar
- 1 1⁄2 teaspoons cinnamon
- 1⁄2 cup butter, melted (no substitutes)
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directions
- Set oven to 350 degrees F.
- Prepare an 11 x 7-inch baking dish (can use a 13 x 9-inch but it will not be as high).
- Spread the blueberries in the bottom of the prepared baking pan.
- In a small saucepan over medium heat combine the sugar, cornstarch, water and 2-3 Tbsp lemon juice; cook and stir until thick and clear, then add in the vanilla.
- Pour over, then gently stir in the cooked mixture with the blueberries.
- In a bowl combine the flour with oats, brown sugar and cinnamon.
- Add in the melted butter; mix until crumbly (I start mixing with a spoon then finish mixing with my hands).
- Sprinkle over the top of blueberries (there will be a couple of empty spots that is okay, there may seem like a lot of crumble but it will settle when baking).
- Bake for 30-35 minutes, or until blueberry mixture bubbles and the topping is brown.
- Serve with ice cream-- enjoy!
Questions & Replies
-
What is meant by a "prepared baking pan"? It is mentioned at the beginning, but there are no instructions as to how to "prepare" it.
David S.
-
I have always found that it is best to freeze blueberries and then thaw them when backing. It brings the juice out.
Casey B.
-
Can you leave out the oats or substitute with something else
Rachel A P.
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Reviews
-
Love this! the only change I made was to leave out the lemon juice (I was out), but we didn't even miss it. For the person who said it was runny, you really have to make sure the sugar mixture is boiling thick and clear before pouring over the blueberries (for me this took a few mintues). My blueberry mixture was nice and thick. The only thing I would do next time is to make double the topping, as I made it in a 13x9 pan and the topping didn't cover it completely. It was so good, and my entire family liked it (with some vanilla ice cream).
Kohtzy
-
I followed the recipe to the letter, and mine turned out a little runny. It tasted really good, though. Will make again with some adjustments - want to add chopped pecans to the topping and thicken the filling a bit more. Overall a really good crisp.
Shelley Lee
-
This was wonderful, but got to admit I made some changes (I don't know why, but I've got to put my own spin on things). I added the zest of the lemon to the syrup. Used almond instead of vanilla extract. Used 3 c berries and 2 chopped apples. Decreased flour to 3/4 c and increased oats to 1 c. I think I would decrease sugar slightly next time. Everything came out perfectly: bubbly thick fruit and a nice, crunchy topping. Served with a dollop of whipped cream. This is definitely going into my arsenal of dessert recipes. Can't wait until our nectarines ripen to try this.
mamaindakitchen
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I made the recipe "as is" and loved it. Used fresh blueberries and thought it went together easily and was wonderful with vanilla ice cream. Thanks Kittencal - we love your recipes!
DDW
-
One of the best blueberry crisps. Honestly never seen this method before but it was incredible. Not too sweet at all.
Jonathan Melendez
see 73 more reviews
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Tweaks
-
Wow! I'm still sneaking this lol! Delish! I made as directed, used almond extract instead of vanilla...added more berries...9x13 pan...wish I had increased the topping...I will make this again and again! Thanks so much Kittencal for another great recipe!! YUM!!
Thea
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Double the topping!
Mary Jo O.
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Used frozen blueberries. Cut back a little on the sugars and used margarine (had no butter).
iluvdojos
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Used other suggestions and had almond extract instead of vanilla. Not enough frozen blueberries so add frozen strawberries-----results were Yummo! Will make again :) and again:)
whittingtonkari
-
This was so good and a breeze to put together! I subbed fresh strawberries for the blueberries since I had some to use up (and lost out in the dessert vote). The only other thing i did differently was to use raw sugar instead of granulated. The filling was more then enough and perfect sweetness. I can't wait to try this with blueberries!!! Thanks Kitz!
ncmysteryshopper
RECIPE SUBMITTED BY
Kittencalrecipezazz
Canada
- 4502 Followers
- 3927 Recipes
- 457 Tweaks
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