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Blueberry Crisp

by elyn_ryn

This blueberry dessert is easy to make and uses fresh blueberries. It has a crunchy cookie-type topping that is so delicious that everyone always asks for seconds!

Mix the Filling in the Baking Dish

There is no need to use a mixing bowl for the blueberry filling because you can make it in the baking dish. Spray the dish with cooking spray to prevent sticking. Place the blueberries in the baking dish and sprinkle flour and sugar over them. Then drizzle melted butter, vanilla, and blueberry juice over the blueberries.

Make the Crust

I make the crust with a food processor to make blending quick and easy. If you do not have a food processor, there are two other ways to make the crust:

  1. Use a mixer. Cream the butter and sugar together, and then add the flour and salt. Beat until you have a sticky cookie-type dough.
  2. Make this topping by hand. Start with the softened butter and work in the sugar, flour, and salt until a dough forms. Be sure to mix the dough well to distribute the salt and sugar throughout the dough. However, you do not have to work the dough to the sticky stage. It is okay if it is crumbly.

Bake Until Golden Brown

This blueberry crisp takes about 45-50 minutes to cook. Sometimes the crust might start over-browning near the end of the cooking time. To prevent this, check the crisp when there are about 15 minutes left on your timer. If it is brown enough, place a sheet of aluminum foil over the pie to stop the crust from further browning.

This blueberry crisp is best served warm, so there is no need to let it cool completely before eating it. It is delicious with a scoop of vanilla ice cream! Enjoy!

Print Recipe
Blueberry Crisp
Blueberry pie with a cookie topping.
Votes: 1
Rating: 5
You:
Rate this recipe!
Prep Time 15 minutes
Cook Time 45 minutes
Servings
Ingredients
Blueberry Filling
Topping
Prep Time 15 minutes
Cook Time 45 minutes
Servings
Ingredients
Blueberry Filling
Topping
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Blueberry Filling
  1. Preheat the oven to 375 degrees F.
  2. Spray a 10-inch round deep baking dish (or equivalent size) with cooking spray. Evenly distribute the blueberries around the bottom of the baking dish. Mix 2 ½ tablespoons of flour and ¼ cup of brown sugar and sprinkle over the blueberries. Add the vanilla, lemon juice, and water to the melted butter and drizzle over the berries. Set the baking dish aside while you work on the topping.
Topping
  1. In a food processor, add the flour, granulated sugar, and salt and pulse to mix. Cut the butter into chunks and place them (spread out) into the food processor. Process until the mixture forms a sticky dough. (If you do not have a food processor, work the flour and butter either by hand or with a mixer. Start by mixing the butter and sugar and then add the salt and flour.) Add the dough by spoonfuls over the blueberries in the baking dish.
  2. Bake for 45-50 minutes or until golden brown and the crust in the center of the pie is cooked. If necessary, place a sheet of aluminum foil over the pie during the last 10-15 minutes of baking to keep it from over-browning.
Recipe Notes

Frozen Blueberries

You can use frozen blueberries for this recipe but be aware of two things:

  • Frozen blueberries can take longer to cook than fresh ones. Cook the pie for 50 minutes. If the dough is not cooked at the end of the cooking time, add 5-minute increments, checking after each increment. Make sure the crust is cooked in the center of the pie. If necessary, add a sheet of aluminum foil to the top of the baking dish to prevent over-browning.
  • Frozen blueberries can develop tough skins. Sometimes the freezing process makes the blueberry skin chewy, although it doesn't affect the flavor.

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