Blueberry Crisp (Print Version)
# Ingredients:
→ Blueberry Filling
01 -
6 cups fresh blueberries (about 3 pints)
02 -
½ cup (99g) granulated sugar
03 -
3 Tbsp cornstarch
→ Topping
04 -
1 cup (89g) old fashioned rolled oats
05 -
½ cup (60g) all purpose flour
06 -
½ cup (107g) brown sugar
07 -
½ tsp cinnamon
08 -
½ tsp salt
09 -
½ cup (113g) unsalted butter, cold and cut into pieces
# Instructions:
01 -
Preheat the oven to 350ºF. In your baking dish (2 to 2.5 quart capacity) combine the blueberries, sugar and cornstarch. Toss with a spoon or spatula to thoroughly coat the berries.
02 -
In a mixing bowl combine the rolled oats, flour, brown sugar, cinnamon, salt and cubed cold butter. Use your fingers or a pastry cutter to cut the butter into the mixture until sandy in texture with some pea-sized butter clumps remaining.
03 -
Break the topping mixture into clumps and evenly distribute over the blueberry filling.
04 -
Bake for 40-45 minutes, then check if the filling is bubbling and the topping is golden. If not, continue baking for 10-20 additional minutes. Total baking time depends on the pan size and may take up to 60 minutes.
05 -
Allow the crisp to cool for 10-15 minutes before serving.
# Notes:
01 -
This crisp works with various pan sizes (8×8 inch, 8 inch round, 9×9 inch, 9 inch round, or 7×11 inch) as long as the capacity is between 2-2.5 quarts.