- 4 cups (2 pints/~24 ounces) blueberries* (any fruit will work)
- 1 tablespoon (12g) sugar**
- ½ tablespoon cornstarch (optional for thickening juices)
*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.