There is something about a blueberry crisp that makes me feel like spring has arrived. Blueberries, in general, remind me of spring and summer. But, eating this, hot out of the oven, with a scoop of vanilla ice cream on a cool spring night can be blissful. Now, I’m not out to spoil your bliss by telling you that this recipe is a lot lighter and healthier than most crisps or crumbles…but…it is. Hey, I still use some buttah and sugah…so trust me on this…it’s yummy…and blissful!
Blueberry Crisp
Topping
1 cup oats
1/3 cup dark brown sugar
1 tablespoon flour
3 tablespoons ground flaxseed meal
1/4 cup chopped walnuts or pecans
2 teaspoons cinnamon
1/4 teaspoon nutmeg
dash of fine salt
3 tablespoons butter, softened just a bit
4 cups blueberries, fresh or frozen
2 tablespoons flour
2 – 3 tablespoons dark brown sugar (depending on the sweetness of your blueberries)
zest from 1/2 of a small orange (optional)
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
Preheat your oven to 375 degrees. Lightly butter a baking dish (use one that is about 8 to 10 inches wide, mine is 10×7 1/2…it won’t make a big difference with this recipe).
In a small bowl, combine the topping ingredients. Using a pastry cutter or a large fork, cut the dry ingredients into the butter until the mixture is crumbly. Set aside.
Combine the filling ingredients in a large bowl and gently toss until combined.
Pour the filling into the prepared baking dish. Top with the topping and bake for about 30 minutes or until the top has become golden and crisp and the blueberries are bubbling underneath.
You can allow it to cool a bit before serving…I can never wait! If you’d like, serve with a lower fat vanilla bean ice cream! Bliss.
Notes:
- If your blueberries are frozen, you don’t need to defrost them first. Just use them as is. Frozen berries will give you a bit more watery end result, but I’m OK with that. You can always add another tablespoon of flour to the mixture if you are concerned about that.
Just one more thing that reminds me that Spring has arrived…
Hey! 2 questions. Could you make this in a skillet? And could you used mixed berries? TIA!
Hi Anne! You can absolutely do both. I would not recommend a cast iron skillet though. The acids in the berries would react with the iron and make the crisp taste metallic. Let me know how it turns out!
Looks wonderful. Can’t seem to find the number of servings. Also could cornstarch or arrowroot be used instead of flour to keep it totally gluten free?
Thanks so much, Cathy! I just updated the servings…this recipe makes about 18 muffins. Thanks for catching that! Great question…cornstarch and arrowroot wouldn’t replace the flour in a recipe, but you can absolutely use an all-purpose gluten free blend to replace the all-purpose wheat flour. I’d love to hear your results if you try it!
This looks scrumptious and want to make it today as I have all the ingredients too. Did I miss the “print” someplace. Thank you for your wonderful recipes.
Thanks so much, Sandy! Yikes…yes, this is one of my older recipes and it hasn’t been remodified since I redesigned my site. For now…you may have to copy and paste this recipe in order to print it out. Sorry for the inconvenience.
What would you recommend to use in place of the flaxseed? I have hemp hearts, but that’s about it!
Hi Karlie! Although I’ve only made this with the flaxseed, I can’t see why the hemp hearts wouldn’t work. If you have the chance to try it, I’d love to hear how it turned out!
We made this for a dinner party and it was phenomenal…everyone went home with the recipe. Do you think it would work with apples????
Heidi, you just put a huge smile on my face! I’m thrilled! Yes! You most certainly could substitute apples or any of your favorite fruits in place of the blueberries! I often do and the results are just as good! Thanks so much for taking the time to message me!
I just made this last night, and it was really yummy! I made it vegan by using coconut oil instead of butter, and omitted the walnuts/pecans because I didn’t have any…I love your website, so glad I found it!:)
Chloe, it’s comments like yours that make me so happy! It’s so nice to hear back from people who’ve made one of my recipes! I LOVE that you made this vegan! I wish I had thought of that! :) I bet it was yummy with the coconut oil! I’m going to give that a try next time. Thanks so much for taking the time to come back and let me know and for the awesome tip! :)
This looks so delicious and perfect for a comforting spring pudding! I can’t wait to try this out this weekend, so glad to have found your blog,
katie x
Thank you so much Katie! I’m so happy you plan to make it! I hope you love it! :)
Holy Moly this looks fabulous! One of my absolute fave desserts is blueberry crisp. Lovely recipe, lovely blog and absolutely lovely photographs. Read your bio… I think you found your niche too. :) Delicious Wishes, Karista
Karista, you’re so sweet! Thank you so much!
This looks SO delicious and your photos are just gorgeous! I love the spring trees photo too!
You are so sweet Rosie! Thank you! I love those trees too! They make me happy every time I drive past them!
This looks absolutely heavenly! I have been on the lookout for a new crisp recipe and can’t wait to try this. Thanks for sharing!
You are doing so good, all your food is just amazing. we are so proud of you.wish that we lived closer.
Awww…I love you. Wish we did too. Thank you! <3
Mmm these blueberry crisp looks perfect with a scoop of that vanilla ice cream. I’m really digging this :)
Thanks so much Jerry! Yeah, the vanilla ice cream melting into the hot crisp is pretty awesome! :)