Blueberry crisp – the best recipe for homemade blueberry tart
This is my go-to recipe for an easy dessert, whether entertaining or attending a holiday barbeque.
The classic fruit crisp is a family favorite that has been around for as long as I can remember. It’s great to bring along to potlucks or brunches.
The original recipe was my grandmother’s, and I have made it so often that I can probably bake it without looking.
This recipe can be easily modified to suit your tastes and the fruits you have available. This healthy dessert is a crowd-pleaser and can be made with berries, blackberries, and cherries.
Blueberry oatmeal crispy
This simple berry crisp recipe is the ideal dessert to celebrate the blueberry season. It is sure to be a big hit with your friends and family.
The blueberry filling has a thick and sweet texture. It is topped with a crunchy oatmeal streusel topping. There are always leftovers.
The simple fruit crisp can be enjoyed in any season but is incredibly delicious on Memorial Day, Fourth of July, or Labor Day.
What is the difference between crisps and cobblers
Fruit crumbles or crisps are traditionally made with a fruit layer on the bottom and a crumbly topping of flour, butter, sugar, etc.
Conversely, a cobbler has a thicker, more dense batter that resembles drop biscuits or scones. Cobblers are usually made without oats.
What other fruits can I use
Other fruits can be substituted in this recipe.
You can replace the blueberries in this recipe Apple Crisp with any other fruit you like, including peaches, blackberries, or raspberries.
Add a few crushed almonds, walnuts, or pecans to the mix for a little extra texture. Sprinkle some coconut flakes or chocolate chips.
Gluten-free version available
To make the recipe gluten-free, you can substitute oat flour, grain-free almond flour, or gluten-free all-purpose flour for the wheat.
I haven’t used sorghum flour or rice, but they work. Please let me know if you have tried one of these flours first.
If you’re unsure or want to be safe, go for gluten-free oats. Quinoa flakes should also work.
Blueberry crisp, keto, or Paleo
This recipe is a grain-free blueberry crumble made with almond meal.
There are conflicting reports about whether blueberries can be used in a ketogenic diet.
If you’re making a recipe for someone on a Keto diet, it would be best to ask if they consume them.
Vegan blueberry crisp
If you use plant-based butter or coconut oil, the recipe is vegan.
Many vegan butters are available on the market. Most US grocery stores should have at least two vegan butter options, including Whole Foods, Target, and Walmart. Some brands include Melt Earth Balance, I Can’t Believe It’s Not Butter Country Crock Smart Balance Light.
How to prepare the recipe
Start by heating the oven to 375° Fahrenheit.
Read the recipe and gather all your ingredients. You can grease an 8-inch square baking pan or line it with parchment paper.
When using frozen berries, thaw and remove any excess water or crystals.
Combine the blueberries with the sweetener and optional cornstarch in a medium bowl. This mixture should be spread into the baking pan.
Combine the flour, quick or rolled oats (or rolled oats), sugar, and cinnamon in a large bowl.
Cut the coconut oil or butter into the dry ingredients with a pastry knife, a fork, or a whisk until small, even crumbles are formed. You can also pulse the ingredients in the food processor to incorporate the butter. Use liquid oil and stir it in.
Sprinkle the streusel evenly over the blueberry layer. Bake the pan for 25-30 minutes on the center rack of the oven.
The crust should be golden and lightly colored, with a thick and bubbly filling.
You can serve the blueberry crisp, warm, or cool. As it cools, the texture of the filling becomes thicker. The filling will thicken overnight.
Blueberry crisp is a healthy alternative.
This dessert is already very healthy, with four cups of blueberries and less than one-third cup of sugar in the pan.
You can make a healthier crumble by reducing the butter to 4 tbsp and omitting 1 1/2 tbsp of sweetener.
For a lower-fat version, you can completely omit butter. It will still be delicious, even though it won’t taste as buttery and rich. This version is a great healthy alternative to granola. Mix it with oatmeal or yogurt.
To make a sugar-free option, substitute the sugar for xylitol (or erythritol)
For a blueberry crisp that is naturally sweetened, you can use 1/3 cup of date syrup or pulse 1 cup of pitted dates until they are finely diced in a food processor. Instead of using sugar, use the dates diced to sweeten your recipe. Coconut sugar that has not been refined will also work well in this recipe.
Ingredients
Fresh or frozen, 4 cups of blueberries
Sweetener of Choice: 1 1/2 tbsp
Optional 1 tbsp of cornstarch
You can use white, spelled, or oat flour (or a version with a low carb).
Half a cup of rolled or quick-oats
1/4 cup sugar unrefined, if desired
Half a teaspoon cinnamon
Butter or coconut oil 6 tbsp
Instructions
The cornstarch thickens the filling. I have made it without it, and it was just as delicious. Feel free to leave it out if you wish. SupposeUp the oats and butter to 8 tablespoons if you prefer more crumble. See the notes in this post for all other substitutions. Preheat oven to 375 F. Grease an 8×8 pan. (Or double the recipe if you want a 9×13). Thaw frozen berries first if you are using them. Spread the berries in a pan with optional cornstarch and sweetener. In a large mixing bowl, combine all ingredients except the butter. Cut the butter into the dry mixture with a pastry cutter or fork until it forms small crumbles. If using oil, stir it into the dry ingredients. Sprinkle the crumbles over the berries evenly. Bake for 25-30 minutes on the middle rack or until bubbly. Cool the crumble before serving, as it will thicken while cooling. Overnight, the crumble will thicken. You can either store leftovers in the refrigerator or freezer, covered. You can serve the dish hot or cold. Please rate the recipe if you’ve tried it!