Blueberry Crisp

Friday, June 30, 2017
Easy to make Blueberry Crisp.
I had a giant bag of frozen blueberries needing to be used so I decided to make a Blueberry Crisp. 

Frozen blueberries were a staple in my Granny's freezer growing up. I remember going to pick berries in the summer to stock the freezer. She would make Blueberry Pies, Blueberry Syrup for Pancakes, Blueberry Muffins, and of course an occasional Blueberry Crisp throughout the year with her frozen stash.

The blueberries are so naturally sweet, and it's so simple to make. It has a generous amount of crunchy crisp topping to go perfectly with a big scoop of vanilla ice cream.

To me it just wouldn't be summer without Crisp's and Cobblers. 

Here's how I made it:
Mix Blueberries,Sugar, Lemon Juice, and Flour.
In a large bowl toss together 8 cups Fresh or Frozen Blueberries, 1/4 cup Brown Sugar, 1/4 cup Granulated Sugar, 1 tablespoon Lemon Juice, 1/2 teaspoon Vanilla, and 1/3 cup Flour, until well combined. Place berries into a 9"x13" Baking Dish, and set aside
Mix sugar, lemon zest, and vanilla.
Mix together 3/4 cup Granulated Sugar, 3/4 cup Brown Sugar, 2 teaspoon Grated Lemon Zest, and 1 teaspoon Vanilla Extract, until sugar is infused with lemon zest. It takes about 2-3 minutes. 

Stir in 1 1/2 cups All-Purpose Flour, 1 cup Oatmeal, 1 cup Sliced Almonds (optional), and 1/2 teaspoon Salt, untl well combined.Add butter until crumbly.
Beat in 14 tablespoons Butter, 1 tablespoon at a time until mixture is crumbly, and butter is no longer visible.Crisp Topping
It should look like this.
Spread Crisp Topping Over Blueberries.
Press crumb topping between fingers and distribute evenly over blueberries.
Serve Blueberry Crisp with Vanilla Ice Cream.
Bake Blueberry Crisp in 350 degree oven for 1 hour or until lightly brown.

Serve warm with Vanilla Ice Cream.

Yield: 12 Servings
Nutrition facts: 350 calories, 6 grams fat


Easy to make Blueberry Crisp is a family favorite from Serena Bakes Simply From Scratch.
5 out of 5 based on 1 user ratings
prep time: 15 MINScook time: 1 hourtotal time: 1 hours and 15 mins


Blueberry Filling
  • 8 cups Fresh or Frozen Blueberries
  • 1/4 cup Brown Sugar
  • 1/4 cup Granulated Sugar
  • 1 tablespoon Lemon Juice
  • 1/2 teaspoon Vanilla
  • 1/3 cup All-Purpose Flour
Crisp Topping
  • 3/4 cup Granulated Sugar
  • 3/4 cup Brown Sugar
  • 2 teaspoons Grated Lemon Zest
  • 1 teaspoon Vanilla Extract
  • 1 1/2 cup All-Purpose Flour
  • 1 cup Oatmeal
  • 1 cup Sliced Almonds (optional)
  • 1/2 teaspoon Salt
  • 14 tablespoons Cold Butter, Cut into Tablespoon size pieces


  1. Preheat oven to 350 degrees.
Blueberry Filling
  1. Mix all ingredients together until well combined.
  2. Pour into a 9"x13" Baking Dish.
Crisp Topping
  1. In a mixer fitted with a paddle attachment beat together both sugars, lemon zest, and vanilla for 2-3 minutes, until sugar is infused with lemon smell.
  2. Stir in flour, oatmeal, almonds, and salt, until well combined.
  3. Mix in butter 1 tablespoon at a time until mixture is crumbly, and butter is no longer visible.
  4. Press crumb mixture between fingers and distribute evenly over berries.
  5. Bake for 1 hour or until lightly brown.
Created using The Recipes Generator

Easy to make Blueberry Crisp with lemon vanilla crisp topping.

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