Easy Blueberry Crisp Recipe With Fresh Blueberries So Tasty
Hi. It’s Lois at Recipe Idea Shop, telling you about the scrumptious Easy Blueberry Crisp Recipe I made and we ate yesterday. Wow. Good stuff. And so simple. Not so good for you, though, unless you eat about half of what I ate. Before analyzing the nutrition, I thought this recipe should serve six. I just figured out the nutrition label and it’s obvious, that’s not a good idea. Try dividing it into 12 servings. But it was SUPER delicious.
The nuts and the butter make the Blueberry Crisp high fat. You could make it healthier by cutting the nuts in half (1/2 cup instead of one cup). I used about one and one-third cups of sugar, and that can be cut in half, too. (Did you know you can generally cut the amount of sugar in half with no ill effects on the recipe?)
I don’t know why I was surprised. It’s about the same amount of filling you would put in a pie, and I would cut a pie into 12 pieces. I combined two recipes to make this Blueberry Crisp, taking the best parts of both: Apple Crisp and Blueberry Crumbly Top Pie. Both are delicious. The garnish of candied ginger adds a little zing when you eat it.
Next time, I’ll do better. But it is SO tasty. It won’t go to waste (but it will likely go to my waist–just kidding). You can do this. It’s a simple mix, dump and bake recipe.
If you use gluten free flour and gluten free rolled oats, your friends who avoid gluten will be able to eat this delicious dessert! Bob’s Red Mill is my favorite brand. FYI, oatmeal is gluten free, but people who are extremely sensitive to gluten (those with celiac disease) can only eat it if it is processed in a gluten free facility and certified gluten free.
Easy Blueberry Crisp Recipe
A blueberry pie without the bottom crust. Simple mix, dump and bake recipe. And OMG. so good!
- 4 cups fresh or frozen blueberries thawed
- 2 tablespoons lemon juice
- 2/3 cup turbinado sugar
- 1/3 cup brown sugar
- 1/3 cup cornstarch
- 1/4 teaspoon cinnamon
- 3/4 cup old-fashioned rolled oats (gluten free)
- 1 cup chopped walnuts
- 1/3 cup gluten free flour
- 1/3 cup brown sugar
- 1/8 teaspoon salt
- 1/4 cup cold butter cut into tiny pieces
- 3 slices of candied ginger cut into tiny pieces
Heat oven to 375F degrees.
Make the Filling
Mix the blueberries, lemon juice, turbinado sugar, brown sugar, corn starch and cinnamon and pour it into a large pie plate or baking dish.
Make the Topping
Mix the oatmeal, walnuts, gluten free flour, brown sugar and salt until well combined.
Add the bits of butter and mix lightly.
Pour the topping mixture over the filling.
Bake, Cool and Serve
Bake at 375F degrees for about 45 minutes until the topping is lightly browned and crispy.
Remove from oven and cool.
Serve warm, topped with a few tiny pieces of candied ginger.
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