This family favourite scrumptious blueberry crisp recipe has a perfect balance of sweetness and tart. The crisp is crunchy and spiced with cinnamon and nutmeg making it the best blueberry crisp!
This family favourite blueberry crisp recipe is tangy with a natural sweetness of the local blueberries. What I like about it is not over loaded with sugar and you taste the richness blueberry flavour. The top layer has a perfect crunchiness of oatmeal and butter. If you can make this crisp in the midst of blueberry season, you will understand what I am saying. In my opinion, it’s the best blueberry crisp!
WHAT MAKES THIS BLUEBERRY CRISP SO DELICIOUS
A summer can’t go by without making something with these delicious blueberries. This wonderful fruit have a unique taste of their own and whether you enjoy them fresh or baked, the flavours don’t change. Blueberries can range from a tart to sweet taste and depending on the climate while they are maturing. A hot dry summer can result in more of a sweet berry and smaller in size. However, you enjoy them, you may have to adjust the recipe slightly. I prefer this recipe as it is regardless of how sweet or tart the berries are, since I am not fond of sweet desserts. Fresh blueberries are absolutely delicious to be enjoyed in many ways and as a crisp, the flavours all compliment each other, making this the best blueberry crisp!
Lemon juice will enhance almost if not all recipes and it definitely does that here in this recipe. Lemon and blueberries are a perfect match, they compliment each other perfectly. Lemon will bring out the fresh blueberry flavour in this recipe. If you have never added lemon juice or zest to a blueberry recipe, I highly recommend you try it.
Cinnamon and nutmeg are spices are added to the crisp and they too compliment blueberries so nicely. The flavour of these spices are not overpowering, just enough to slightly taste each.
Light spelt flour was used in this crisp rather then all purpose flour. I like the benefits spelt flour offers, and it is an ancient grain that is easier to digest. By substituting this whole grain flour, it doesn’t change the texture or flavour to this crisp.
When you add melted butter to a crisp, it creates this toasty, crunchy and delicious topping. I have tried adding less butter and honestly, you definitely need 1/2 cup here to get this yummy crispy topping that compliments the blueberry filling.
Every year I pick 15 pounds of blueberries and freeze them to enjoy throughout the year. I add them in my smoothies, I will make muffins, scones, pies, galettes, absolutely anything that comes to mine. Fresh blueberries work beautifully in salads, however frozen berries are best in smoothies or anything baked.
DID YOU KNOW....
Blueberries are consider a SUPERFOOD and one of the most nutrient dense food out there. It is the KING of antioxidant foods. Rich in fiber, Vitamin C and K, and manganese are your major nutrients. Studies have shown by eating blueberries you improve your mental health, more specifically improves your memory; fights diseases such as cancer and heart disease, aids in digestion, helps to protect against aging and lowers blood pressure are the major health benefits. When you look at it, try to include blueberries in your diet daily to get the full benefits.
WHAT YOU WILL NEED FOR THIS CRISP
FILLING:
Blueberries: this recipe calls for 4 cups of this delicious fruit, and use fresh blueberries if all possible, however, if it’s that time of year when fresh is not as plentiful, then you can substitute for frozen, just don’t thawing them out, add them frozen to this recipe.
Lemon juice: this fresh citrus fruit will enhance and add flavour to the blueberries.
Arrowroot or cornstarch: starch is needed to absorb some of the liquid from the berries; I use arrowroot, however, cornstarch will work too.
Sugar: will help to add sweetness for any of those berries that may be tart
CRISP:
Rolled Oats: that’s what I use for this recipe, since I love rolled oats, the ratio of oats to flour is different then most; I add more oats to my fruit crisp’s.
Light spelt flour: I will often substitute spelt flour into my baking whenever possible; it has a nutty yet slightly sweet flavour and works perfectly for this recipe; you can substitute it for oat flour or all purpose flour
Brown sugar: offers sweetness and colour to the crisp
Cinnamon and nutmeg: are such a delicious compliment to this crisp
Butter: I like to use unsalted butter in my baking and the richness of melted butter added to this crisp gives it a crunchy golden colour
HOW TO MAKE BLUEBERRY CRISP
Preheat oven to 375°F. In a large bowl, using a spatula, gently mix together blueberries, lemon juice, flour or starch, and sugar until the berries are coated. Spread evenly into the pie plate or baking dish.
In a large bowl, mix together really well the oats, brown sugar, cinnamon, nutmeg and melted butter until the melted butter is evenly distributed.
Spread the blueberry mixture evenly into the 9 inch pie plate. Then sprinkle the crisp over the blueberry mixture. Place in the oven and bake for 30-40 minutes. Check it at 30 minutes and if the crisp isn’t golden in colour then leave it in for another 5-10 minutes.
I used a 9 inch ceramic pie plate and the depth of the plate wasn’t as deep as the glass pie plate. That is why you see how the juicy blueberries dripped down the edges of the plate, and if you are wondering, yes it dripping down into my oven. But it was well worth it!!
Serving this delicious blueberry crisp with vanilla ice cream, whipped cream or a vegan ice cream. However, you will serve this wonderful crisp, you will thoroughly enjoy!!
TIPS TO MAKING THIS BLUEBERRY CRISP
Using fresh blueberries can offer a delicious rich blueberry flavour and I recommend washing and allowing them to drain completely and pat them dry before using.
Whether you use arrowroot, cornstarch or flour to this recipe, it’s an important ingredient to include to avoid a runny crisp
It is important to add melted butter to the crisp, try not to skip this method and just add chunks of butter; you won’t get the consist golden yumminess throughout the crisp.
You can store this crisp at room temperature for 2 days then after that in the refrigerator for 4 days. Fruit crisp can be frozen for up to a month or so, thaw it out in the refrigerator and warm it slowly in the oven before serving.
Easy Blueberry Crisp Recipe
Equipment
- 1 9 inch pie plate (23 cm) (or 9 x 6 baking dish (23 cm x 15 cm)
Ingredients
- 4 cups blueberries (fresh or frozen)
- 1 tsp lemon juice
- 2 tbsp arrowroot/cornstarch
- 3 tbsp sugar
- 1 cup rolled oats
- ¾ cup light spelt flour
- ¼ cup brown sugar
- 1 tbsp cinnamon
- ¼ tsp nutmeg
- ½ cup unsalted butter, melted
Instructions
- Preheat oven to 375°F.
- In a large bowl, using a spatula, gently mix together blueberries, lemon juice, flour or starch, and sugar until the berries are coated. Spread evenly into the pie plate or baking dish.
- In a large bowl, mix together oats, brown sugar, cinnamon, nutmeg and melted butter. Spread evenly over the blueberry mixture.
- Bake for 30-40 minutes until the crisp is golden in colour and the blueberries are bubbling around the edges of the pie plate or baking dish.
- Allow to cool for about 15-20 minutes. Serve with ice cream or whipped cream. Garnish with mint.
Notes
Nutrition
