Blueberry Crisp or Blueberry Crumble is an easy to make, baked delicacy that tastes out-of-the-world. Amazing!
Nothing beats the combination of it being served warm, as a dessert, with a scoop of vanilla ice-cream. Although, I personally also enjoy having it as a breakfast with a few spoons of yoghurt. Not the healthiest option but quite enjoyable.
Trying out different desserts using berries is something I like doing during the months when they are in season. Some of my favourites include, Blueberry Bundt Cake, Blueberry Crumble Bars and now I am excited to share the recipe for this Blueberry Crisp which makes for yet, another berry-licious delight.
Wait! Let me be real here for a second. Majority of the world’s blueberries are grown in the west. Because of this, most of us in the Asian sub-continent do not have the luxury of loading up with large quantities of blueberries every summer. This is the reason why I have tried to keep the quantity of this recipe fairly shorter so that it is practical for everyone to try them out at home.
These can be made with either fresh or frozen blueberries and the quantity can easily be doubled if needed. You may also adjust the level of sugar and lemon juice to suit your taste buds.
My favourite part of this dessert is the crispy oats mixture on the top. It gives an amazing texture to the blueberry compote-like layer below. While assembling this, you may feel there is a lot of crumble heaped up. But trust me, they do tend to flatten up as it bakes and you will love it.
One more thing, Crisps are often made with other fruits as well such as apple, peach, mixed berries and the like. I’ve only tried Blueberry Crisp so far and considering how good this is, I can’t wait to experiment with other fruits soon.
I would love to see you recreate this. Don’t forget to take some shots and share your pictures online with the hashtag #strawberrydesertwonders. Enjoy!
4
servings20
minutes30
minutes50
minutesIngredients
- For the Blueberry layer
2 1/2 cups (350gm) fresh or frozen blueberries
1 Tbsp all-purpose flour
1 Tsp corn flour
1/3 cup sugar
1/2 Tbsp lemon juice
Pinch of Lemon zest
- For the crumble
1 heaped cup of rolled oats
2/3 cup all purpose flour
1/4 Tsp salt
1/3 cup brown sugar
100gm cold butter, cut into chunks
Directions
- Make the Blueberry layer
- Wash and drain your blueberries well. Thaw if using frozen and then transfer them in a bowl.
- Mix in all purpose flour, corn flour, sugar, lemon juice and zest into the blueberries. Depending on the tartness/sweetness of the berry, you may add more or less sugar and lemon juice/zest.
- Layer this mixture into a small, oven-safe ceramic or glass casserole dish. The one I used was around 7x4x2inches. Set aside.
- Create the Oats Crumble for the top
- In a bowl, add rolled oats, flour, salt and sugar. Stir together until evenly combined and then add the chunks of butter.
- Using your fingers, start pressing the butter into the mixture until they form a crumbly mixture. Try not leaving any loose flour.
- Stack this oats crumble on top of the blueberry layer. It may seem like a lot of oats but eventually as it bakes, the butter will melt and the blueberries will shrink and it will be just right.
- Bake and Enjoy
- Bake the dish in a preheated oven at 180°C for about 30minutes or until you notice the top being perfectly golden brown.
- After it is baked, take it out of the oven and let it cool for a couple minutes before serving with some delicious vanilla ice-cream, fresh cream or youghurt, or just enjoy it as it is.
