Easy Blueberry Crisp Recipe
Even though the recipe I’m going to share with you today is called Easy Blueberry Crisp, the recipe works very well for many kinds of fruit. I’ve personally used it successfully to make apple crisp, and peach crisp, too.
But there’s no reason you shouldn’t use it for blackberry crisp, strawberry-rhubarb crisp, cherry crisp, or whatever kind of summer fruit you’ve got a hankering to try it with!
The recipe was given to me on a sheet of notebook paper, as a wedding present, and having used it about a zillion times, I have to say I’ve rarely been given a more eminently useful gift. I’ve made this fruit crisp recipe so often I can make it from memory now.
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While I’m a pie lover, first and foremost, the thing I *love* about fruit crisps is that they can be done in a snap. They’re super easy. Just throw the crumble ingredients into a bowl, and press them together together lightly with your fingertips (or use a fork, or even pulse then in a food processor, if you prefer).
You’re squishing the butter into the flour, sugars, and oats, to make little clumps of goodness.
The amount of fruit you’ll need is dependent on the size of the baking dish you use – my baking dish was a totally retro-from-the-era – a 9-inch CorningWare Baking Dish, and I used 4 cups of berries, but if your dish is larger, you can certainly use more berries.
If your fruit is sweet enough, no sugar might be necessary. Butter your baking dish and put the fruit in it. One half of a cup of sugar might be enough to mix up with the fruit.
If your fruit is tangy, and needs a little more sweetening (these blueberries didn’t need ANY, and I’ve had peaches that were just as sweet), you can add up to a cup of sugar.
Lemon is a nice flavor to pair with blueberries, so use a grater to zest a little fresh lemon zest onto the sugared fruit. A little pat of butter or two on top of the fruit and sugar mixture won’t hurt a thing.
Put it in the oven, and let it bake, while you’re having dinner, and when you’ve finished eating dinner, it will smell glorious, and be ready. A scoop of vanilla ice cream on top would not go amiss, either. I just didn’t have any when we were shooting the pictures for this post. So, here’s the recipe. I know you’re going to enjoy.
1/2 cup flour
1/2 cup old-fashioned rolled oats
1/2 cup white sugar
1/2 cup brown sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1 stick butter, cut into tablespoon sized pieces
4 – 6 cups blueberries
1/2 cups sugar
1/2 teaspoons grated lemon zest
2 tablespoons butter
Preheat oven to 375 degrees.
Mix crumble ingredients with your fingers, until they form clumps. (You can also pulse them in a food processor.) Set aside.
Mix berries with sugar and lemon zest in a buttered baking dish. Top with the bowl of crumble. Bake at for about 35 minutes, or until color of the topping is golden brown and beautiful.
Now, what kind of fruit will YOU use this easy recipe for?