Easy Summer Blueberry Crisp

Here is a super easy dessert that's just as good as pie, but 5 times faster. Pour the berries in a shallow gratin dish (one with a lot of surface area for the crunchy topping), combine the butter, sugar and flour, sprinkle on the berries and bake. Crunchy sweet topping and syrupy berries. Add cream or ice cream. Why not?
By / Photography By Jill Melton | July 16, 2016

Ingredients

  • 5 cups fresh blueberries
  • 1/4 cup turbinado or white sugar
  • 3/4 cups flour
  • 3/4 cup turbinado or white sugar
  • 1/2 teaspoon salt
  • 6 tablespoons cold butter

Preparation

1. Preheat oven to 375F. Pour berries into 2 quart shallow dish. Add 1/4 cup sugar, toss well.  Combine flour, sugar and salt in food processor. Pulse until combined. Add cold butter in small pieces. Pulse until mixture is the size of peas. Sprinkle on blueberries, pressing mixutre to form bigger clumps. Bake for 30-40 minutes or until blueberries are bubbly and streusel is browned. Serve warm with cream or ice cream.  

Ingredients

  • 5 cups fresh blueberries
  • 1/4 cup turbinado or white sugar
  • 3/4 cups flour
  • 3/4 cup turbinado or white sugar
  • 1/2 teaspoon salt
  • 6 tablespoons cold butter
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