Summer Blueberry Crisp

Blueberry Crisp is one of the best blueberry dessert recipes! The juicy, tart, blueberry filling can be made with fresh or frozen blueberries and is layered with a simple, sweet, crisp crumble topping. A touch of lemon brightens & balances the ripe berries. Serve with a generous dollop of Chantilly cream or vanilla ice cream to mix with all that gooey blueberry goodness. One of joys of summer has to be fresh fruit crisps & crumbles. Simple, to the point and nothing but pure fruity sweetness. Oh yes, and some delicious, crumb topping too! The genius of this recipe is, you don’t have to wait for peak blueberry season to enjoy fresh blueberry crisp. I love having frozen blueberries ready to go in my freezer all year round and this recipe is perfect to make with frozen blueberries. Of course, you can certainly use fresh fruit for this recipe when it’s in season! While frozen blueberries tend to release extra juices and water when baking (which can affect the structure & stability of other baked goods like pies), blueberry crisps are the perfect solution. All that saucy goodness gets mixed in with the crumble topping and tastes even better mixed in with whipped cream/Chantilly cream or vanilla ice cream. To the berries, I added lots of fresh lemon to make the blueberries extra bright. It’s amazing.

The blueberries are obviously the star of the show, but this dessert wouldn’t be anything without the crisp crumble topping. I love this topping recipe. It’s straightforward, simple and pairs perfectly with the fruit. The topping is made with butter, a blend of granulated sugar and brown sugar, all purpose flour and a bit of cinnamon for good measure. I know you may be thinking that lemon and cinnamon don’t mix, but the amount of cinnamon is small. It’s really only there to add a background note of warmth…one of those things that helps build flavor without adding the taste of the ingredient. A lot of fruit crisp & crumble recipes are heavy with added oats or nuts. While you could certainly add some, I decided to keep the crumble topping plain. Personally, I think it’s better this way because there are less ingredients that meddle with the flavor of the fruit. I wanted to be very intentional with anything added to this recipe to ensure the blueberry flavor shined through.

Ingredients:
For the Filling:
5 c blueberries (frozen or fresh)
The juice of 1 lemon (or about 2 tbsp)
The zest of 1 lemon
3 tbsp all purpose flour
¼ c granulated sugar
For the Crumble Topping:
1¼ c all purpose flour
¼ c granulated sugar
⅓ c light brown sugar, lightly packed
¼ tsp salt
⅛ tsp cinnamon
½ c butter, partially melted

Instructions:
Preheat the oven to 350°
For the Filling:
In a large bowl, toss the blueberries with the lemon juice and lemon zest. In a small bowl, whisk together the flour and sugar. Sprinkle evenly on top of the blueberries and mix well. Set aside.
For the Topping:
In a small bowl, partially melt the butter in a microwave. You can do this on the stove too. Be sure to not melt it all the way. In a medium bowl, mix the flour, sugars, salt and cinnamon until combined. Add the partially melted butter and mix until large, dough crumbles form.
Putting it all together:
Pour the blueberry mixture into a 9×13 baking dish or casserole pan. Be sure to spread it evenly. Crumble the dough mixture evenly on top of the blueberries. Bake uncovered for about 40-50 minutes or until the crumble is golden brown and the blueberries are bubbling up the sides of the dish. Allow the crisp to cool most of the way before serving. Best served warm with a side of Chantilly cream, whipped cream or vanilla ice cream.

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