Blueberry Crisp
A delightful dessert featuring the natural sweetness of blueberries with a buttery crumbly topping, perfect for any occasion.
Ingredients
For the Blueberry Filling
- 4 cups blueberries Fresh or thawed frozen blueberries
- 2 tablespoons sugar For coating the blueberries
- 2 tablespoons flour To thicken the blueberry juices
For the Crisp Topping
- 1 cup sifted flour
- 1 cup granulated sugar Can be substituted with brown sugar for a deeper flavor
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 cup butter Cold, cut into pieces
- 1/2 teaspoon vanilla extract For extra flavor
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a large bowl, add fresh blueberries, and sprinkle them with 2 tablespoons of flour and 2 tablespoons of sugar. Gently toss until well coated.
Assembly
- Transfer the blueberry mixture to a greased 8" by 8" baking dish, spreading the berries evenly.
Making the Crisp Topping
- In a separate bowl, combine 1 cup of flour, 1 cup of sugar, salt, and baking powder.
- Cut in the butter using a pastry blender or fork until the mixture resembles coarse crumbs.
- Stir in the vanilla extract. Sprinkle the topping evenly over the blueberry layer.
- Bake for about 45 to 55 minutes until the topping is golden brown and the filling bubbles slightly.
- Transfer the crisp to a wire rack to cool for 30 minutes before serving.
Notes
For best results, use fresh blueberries, and don't skip the cooling time to allow the juices to set. You can also mix in other fruits or nuts for variations.
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