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–+ servings

Blueberry Crisp

Blueberry pie with a cookie topping.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 9
Calories 420 kcal

Ingredients
  

Blueberry Filling
  • 6 cups fresh blueberries (see note below for using frozen blueberries)
  • 2 ½ tablespoons all-purpose flour
  • ¼ cup brown sugar, packed
  • 2 teaspoons vanilla extract
  • 2 teaspoons lemon juice
  • 3 tablespoons water
  • 3 tablespoons butter, melted
Topping
  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • ¼ teaspoon salt
  • 1 ½ sticks unsalted butter, softened

Instructions
 

Blueberry Filling
  • Preheat the oven to 375°F.
  • 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
  • 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.
  • 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.

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. Ensure 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 can make blueberry skins chewy, although it doesn't affect the flavor.

Nutrition

Calories: 420kcalCarbohydrates: 60gProtein: 3gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 51mgSodium: 219mgPotassium: 117mgFiber: 3gSugar: 38gVitamin A: 641IUVitamin C: 10mgCalcium: 21mgIron: 1mg
Keyword Blueberry Crisp, Blueberry Crisp Recipe, Blueberry Pie
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