Easy Blueberry Crisp
A simple summer dessert featuring juicy blueberries topped with a golden, buttery crumble. Perfect balance of sweet and tart flavors.
Ingredients
- For the Topping:
- 1 cup sifted all-purpose flour
- ½ cup cold butter cut into small cubes
- 1 cup granulated sugar
- ½ teaspoon salt
- ½ teaspoon vanilla extract
- ½ teaspoon baking powder
- For the Filling:
- 4 cups fresh blueberries or frozen, not thawed
- 2 tablespoons all-purpose flour
- 2 tablespoons granulated sugar
Instructions
- Preheat oven to 375°F (190°C). Butter an 8x8-inch baking dish thoroughly.
- In a large bowl, combine blueberries with 2 tablespoons flour and 2 tablespoons sugar. Toss gently until berries are evenly coated.
- In another large bowl, combine sifted flour, 1 cup sugar, salt, and baking powder.
- Using a pastry blender, cut cold butter into the flour mixture until it resembles coarse crumbs with pea-sized butter pieces.
- Stir in vanilla extract until evenly distributed.
- Transfer prepared blueberries to the buttered baking dish and spread evenly.
- Scatter crumble topping over berries without packing down.
- Bake for 45-50 minutes until topping is golden brown and berry juices are bubbling around edges.
- Cool on wire rack for 30 minutes before serving.
Notes
Don't thaw frozen blueberries as this creates excess liquid
Taste berries first - adjust sugar in filling based on sweetness
Keep butter cold for crispiest topping texture
Can be made a day ahead - assemble components separately, then bake
Serve with vanilla ice cream or whipped cream
Stores covered in refrigerator for up to 3 days
Reheat at 350°F for 10-15 minutes to restore crispness
Taste berries first - adjust sugar in filling based on sweetness
Keep butter cold for crispiest topping texture
Can be made a day ahead - assemble components separately, then bake
Serve with vanilla ice cream or whipped cream
Stores covered in refrigerator for up to 3 days
Reheat at 350°F for 10-15 minutes to restore crispness
