Blueberry Crisp [Croustillant aux bleuets]
Servings: servings
Blueberry Crisp is a delicious dessert featuring sweet, juicy blueberries topped with a buttery, crunchy oat and brown sugar crumble.
Ingredients
The Blueberry Filling
- 500 g blueberries fresh or frozen
- 25 g sugar
- 12 g cornstarch
- 1 lemon zest and juice
The Topping
- 200 g brown sugar
- 150 g rolled oats
- 120 g unsalted butter at room temperature
- 60 g all-purpose flour
- 1/2 tsp. ground cinnamon
- 1/2 tsp. salt
Notes
Instructions
The Mixing
- Gather your ingredients and preheat the oven to 375°F (190°C). In a large mixing bowl, toss 500 g blueberries (wash if fresh first), with 25 g sugar and 12 g cornstarch. Zest and squeeze the juice of 1 lemon.
- In another mixing bowl, using a spatula, combine the 200 g brown sugar, 150 g rolled oats, 120 g unsalted butter, 60 g all-purpose flour, 1/2 tsp. salt and 1/2 tsp. ground cinnamon until crumbled.
The Baking
- Butter a baking pan or dish. I use a round baking pan with some parchment paper.
- First spread half of the topping mixture.
- Then spread the blueberries mix.
- Sprinkle the second half of the topping mixture evenly over the blueberries in the baking dish.
- Bake 35-40 minutes at 375°F or until the fruit filling is hot and bubbly and the topping is golden brown.
- Let the crisp cool on a wire rack for at least 60 minutes before serving.
The Serving
- Serve warm. Enjoy the Blueberry Crisp [Croustade aux bleuets].