Easy Blueberry Crisp Recipe – Step By Step Guide:- A blueberry crisp is a wonderful dessert that is easy to prepare and is suitable for many different kinds of celebrations. In order to create a dessert that is not only reassuring but also gratifying, this recipe blends the natural sweetness of blueberries with a coating that is both crunchy and buttery.
Easy Blueberry Crisp Recipe – Step By Step Guide
A lovely dessert that is simple to make and can be adapted to a wide variety of occasions, a blueberry crisp is an excellent choice for these kinds of events. To make a dessert that is not only reassuring but also satisfying, this recipe combines the natural sweetness of blueberries with a coating that is both crispy and buttery. This combination results in a dessert that is both reassuring and satisfying.
Ingredients
For the blueberry filling:
- 4 cups fresh or frozen blueberries
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 2 tablespoons cornstarch (if using frozen blueberries, increase to 3 tablespoons)
For the crisp topping:
- 1 cup old-fashioned rolled oats
- 1/2 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
Instructions :
First, get the oven ready for use. Preheat your oven to 175 degrees Celsius (350 degrees Fahrenheit). A square baking dish measuring 9 inches in diameter or a dish of a comparable size should be greased with butter or non-stick cooking spray. Preparing the Blueberry Filling is the second step. Blueberries, granulated sugar, lemon juice, vanilla essence, and cornstarch should be mixed together in a large bowl.
By giving the blueberries a gentle toss, you can ensure that they are evenly coated with the mixture. Pour the blueberry mixture onto the baking dish that has been prepared, and spread it out in an even layer. Prepare the Crisp Topping as the Third Step The rolled oats, flour, brown sugar, ground cinnamon, and salt should be combined in a separate bowl and then mixed together well.
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Stir the mixture while pouring the melted butter over it. Continue stirring until all of the ingredients are thoroughly incorporated and the topping is crumbly. Assemble the Crisp in the Fourth Step An uniform layer of the oat mixture should be sprinkled on top of the blueberry filling. Ensure that the topping completely covers the blueberries in order to achieve the best possible outcomes.
Bake the Crisp in the Oven After the oven has been warmed, place the baking dish inside and bake it for thirty-five to forty minutes, or until the topping has a golden brown color and the blueberry filling is bubbling just around the borders. It is possible to cover the topping with aluminum foil in a loose manner during the final ten minutes of baking if it begins to brown too quickly.
A minimum of fifteen minutes should be allowed for the blueberry crisp to cool on a wire rack once it has been removed from the oven after it has finished baking. During this period of cooling, the filling is able to gradually solidify, which makes it much simpler to serve. Whether you want to serve the crisp warm on its own or with a scoop of vanilla ice cream or a dollop of whipped cream, the crisp is delicious.
Tips :
Use either fresh or frozen blueberries: Although fresh blueberries are preferable, frozen blueberries are also a good option. You do not need to defrost them before using them if you are using frozen produce. alter Sweetness: If your blueberries have a particularly sweet or sour flavor, alter the amount of sugar to reflect the sweetness of the blueberries.
The blueberry filling is made more substantial with the addition of cornstarch. If you would want the filling to be more substantial, you can make a modest increase in the quantity. Confirm that the topping has a crumbly consistency while yet maintaining its cohesiveness. A little bit extra melted butter should be added if it is too dry.
Nutrition:
- Serving Size: 1/8 of the crisp
- Calories: 250-300 kcal
- Total Fat: 12-15 g
- Saturated Fat: 6-8 g
- Cholesterol: 30-40 mg
- Sodium: 100-150 mg
- Total Carbohydrates: 35-40 g
- Dietary Fiber: 3-4 g
- Sugars: 20-25 g
- Protein: 3-4 g
