Even better when it’s a fast, easy, no-mixer, flexible recipe.
In fact, I adapted my Raspberry Peach Crisp and used blueberries rather than raspberries and peaches.MY OTHER RECIPES
I used fresh blueberries because they’re in season but I think you could get away with frozen. In the Raspberry Peach Crisp I used frozen berries and baking with frozen fruit is cheaper and available year-round. Just watch the baking time if you opt for frozen because it may change.
Or mix-and-match with other fresh or frozen fruit like strawberries, raspberries, peaches, or nectarines. Aim for a total of 4 cups fruit.
The sweet juicy blueberries contrasted with the crispy and crumbly oat-based topping is just perfect. I much prefer this to blueberry pie for two reasons. There’s no crust to make and roll out and instead there’s a crumble topping which trumps pie crust.
I tried to keep it healthier and skipped the whipped cream and ice cream, but no doubt it would be amazing a la mode.
I love crumble topping anything and when paired with big juicy blueberries, I can’t resist. Even better when it’s a fast, easy, no-mixer, flexible recipe. I used fresh berries but you can experiment with frozen berries or mix-and-match with other fresh or frozen fruit like strawberries, raspberries, peaches, or nectarines. The sweet juicy blueberries contrasted with the crispy and crumbly oat-based topping is just perfect.
- 4 cups fresh blueberries
- 1/2 cup granulated sugar
- 2 tablespoons lemon juice
- 2 tablespoons cornstarch
- 6 tablespoons unsalted butter, cold (3/4 of 1 stick)
- 1/2 cup brown sugar
- 1/2 cup old-fashioned whole-rolled oats (not quick cook or instant)
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt, or to taste
- whipped cream, whipped topping, or ice cream, optional for serving
- Preheat oven to 350F. Spray a 9-inch pie dish with cooking spray; set aside.
- Tp a large bowl, add the blueberries, granulated sugar, lemon juice, cornstarch, and toss gently to combine until all white traces have disappeared; set aside.
- To a separate large bowl, add the butter, brown sugar, oats, flour, salt, and using two forks, cut the butter into the dry ingredients until small pea-sized clumps and some sandy bits form; set aside.
- Give the fruit another stir and turn out into the prepared dish, scraping out and including any juice that collected in the mixing bowl.
- Evenly sprinkle the crumble mixture over the berries. It looks like a lot when sprinkling, but as the crisp bakes, it seeps down into the berries and it turns out to be just the right amount.
- Place pie dish on a cookie sheet (insurance is case there’s an overflow in the oven) and bake for about 45 to 50 minutes. If using frozen fruit, baking time may vary. Crisp should be bubbling a bit near the edges of dish and topping should be very lightly golden browned and set. Place pie dish on a wire rack to cool for at least 15 minutes before serving. Optionally serve with whipped cream, whipped topping, or ice cream. Crisp will keep airtight at room temp for up to 5 days, noting that the topping may soften as time passes.
Adapted from Raspberry Peach Crisp
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