Blueberry Crips

There’s something so comforting about a warm fruit crisp, especially when it’s brimming with plump, sweet blueberries. As the berries bake, they release their juices and create a luscious filling, while the topping turns golden and crisp with just the right hint of sweetness. It’s the perfect balance of textures—juicy fruit against a buttery crumble. I like to serve it slightly warm, often with a scoop of good vanilla ice cream, which melts into the crisp and makes every bite even more irresistible. It’s simple, classic, and the kind of dessert everyone asks for again and again.

Prep Time:	Bake Time:
15 mins	35 mins
Total Time:	Serves:
40 mins	6

Ingredients

For the blueberry filling:

• 5 cups fresh or frozen blueberries, if frozen, don’t thaw
  

• 2 tablespoons cornstarch
  

• 1/3 cup granulated sugar, adjust to taste
  

• 1 tablespoon lemon juice
  

• 1 teaspoon lemon zest, optional
  

• 1.2 teaspoon vanilla extract
  

• pinch of salt

For the crumble topping:

• 3/4 cup all-purpose flour
  

• 1/2 cup rolled oats
  

• 1/2 cup light brown sugar, packed
  

• 1/4 cup granulated sugar
  

• 1/2 teaspoon cinnamon, optional
  

• 1/4 teaspoon salt
  

• 1/2 cup cold unsalted butter, cut into cubes, 1 stick

Instructions

Step 1

Preheat oven to 375°F (190°C). Lightly butter a 9-inch baking dish or deep pie dish.

Step 2

Make the filling:

In a large bowl, combine blueberries, cornstarch, sugar, lemon juice, zest, vanilla, and salt. Toss gently to coat. Pour the mixture into the prepared baking dish.

Step 3

Make the crumble topping:

In another bowl, mix together flour, oats, brown sugar, granulated sugar, cinnamon, and salt. Add the cold butter and cut it into the dry mixture using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some larger chunks.

Step 4

Assemble and bake:

Sprinkle the crumble topping evenly over the blueberries. Bake for 35–40 minutes or until the topping is golden and the fruit is bubbling.

Step 5

Cool slightly before serving:

Let rest for 10–15 minutes so the juices can thicken slightly.