- 4 cups (2 pints/~24 ounces) blueberries* (any fruit will work)
- 1 tablespoon (12g) sugar**
- ½ tablespoon cornstarch (optional for thickening juices)
Blueberry Crisp
Yield: 6 servings
Bursting with blueberries and topped with a delicious crumbly topping, I reach for this healthy-ish recipe all year round and it's always a crowd-pleaser. Easy to make gluten- and/or dairy-free too.
For the berries:
For the crisp:
- 1 cup (90g) old-fashioned oats (certified GF if needed)
- ½ cup (57g) chopped raw pecans (could use chopped walnuts, almonds, cashews, or a mix)
- ½ cup all-purpose flour (64g) or almond flour (52g)***
- ¼ cup (56ml) melted butter****
- ¼ cup (80g) pure maple syrup
- ¼ teaspoon kosher salt
- ¼ cup (22g) shredded coconut, optional (I use unsweetened)
- Optional for serving: whipped cream or vanilla ice cream (vanilla yogurt turns leftovers into a tasty breakfast option)
Instructions:
- Preheat the oven to 350℉ and lightly grease or spray an 8×8-inch baking dish. Rinse the blueberries and drain very well. Add the berries to the dish and toss with the sugar and cornstarch.
- To a mixing bowl, add the oats, pecans, almond flour, butter, maple syrup, and salt. Toss to combine. Distribute the crisp evenly over blueberries. Prep ahead tip: At this point the crisp may sit on the counter for up to 2 hours or be refrigerated for several hours longer (I’ve gone up to 4 hours). Allow to sit at room temperature while oven preheats if cold from the fridge.
- Bake in the preheated oven for 35 to 40 minutes or until the blueberries are hot and juicy and the crisp is lightly golden. Top with whipped cream, ice cream, or vanilla yogurt if desired.
- Storage: Cover the cooled dish with plastic wrap and refrigerate for 5 to 7 days. I gently warm leftovers in the microwave, although you may eat them cold or at room temperature.
Notes:
*May I use frozen blueberries? Yes! If using frozen blueberries, don’t thaw (or rinse) and add an extra 5 minutes to the bake time, as needed.
**Tossing the berries with small amount of sugar enhances their natural sweetness. You may omit this if preferred. Or, if you prefer a sweeter crisp and your blueberries are not especially sweet, increase the sugar by 1 to 2 tablespoons.
***Need a gluten-free recipe? Almond flour or a gluten-free all-purpose flour blend work well in this crisp. I’ve also used half of each for the best of both.
****Need a dairy-free recipe? I have used melted coconut oil and a fruity olive oil in this recipe. Both produce a nice crisp, and the coconut oil adds a hint of complementary flavor for those who enjoy. Butter, however, allows the topping to crisp and brown a touch better.