Blueberry Crisp

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Hands-on time:
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Yield: 8 to 10 servings

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Since blueberries are in season for only a very limited time, and out-of-season fresh blueberries cost an arm and a leg, we like to make our blueberry crisp with readily available frozen berries. And besides, using fresh berries in a slow-cooking crisp, where they'll become pleasantly mushy, is like getting all slicked up to go milk the cows: it doesn't add anything to the experience, so why do it? That said, if you have bucketfuls of fresh berries, this crisp is a great place to use them up.

Blueberry Crisp

star rating (9) rate this recipe »
Hands-on time:
Baking time:
Yield: 8 to 10 servings
Published: 06/06/2014



  • 6 to 7 cups frozen blueberries
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1 teaspoon vanilla extract
  • 3/4 to 1 cup confectioners' sugar*
  • 1/4 cup brown sugar
  • 1/4 teaspoon salt
  • 2 tablespoons lemon juice
  • 3 tablespoons melted butter
  • 1/4 cup King Arthur Unbleached All-Purpose Flour or 3 tablespoons Instant ClearJel
  • *Use the greater amount of sugar if your berries are very tart.



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1) Preheat the oven to 350°F. Lightly grease a 9" round or 8" square pan.

2) To prepare the blueberries: Place the berries in a microwave-safe bowl, and heat them for 4 to 5 minutes, until they're thawed and beginning to warm. Do this if you're using fresh berries, as well; it helps get their juices going.

3) Combine the berries with the remaining filling ingredients, and spoon the mixture into the prepared pan.

4) Place the pan in the oven, and bake the blueberries for 30 minutes, until they start to bubble. While they're baking, prepare the topping.

5) To prepare the topping: Whisk together the dry ingredients. Add the melted butter and flavors, mixing until coarse crumbs form.

6) Remove the berries from the oven, and spread the topping on tops. Bake for an additional 45 minutes, until the berries are bubbling and the topping is beginning to brown. Some of the topping will have been engulfed by blueberry juice, leaving your crisp with a somewhat mottled top; this is perfectly fine.

7) Remove the crisp from the oven, and allow it to cool completely before serving. If you serve the crisp right away, it'll be very liquid; letting it to set up allows the berries to reabsorb some of their juices.

8) Serve the crisp plain, or ŕ la mode. Heat it briefly (about 30 seconds) in the microwave, if desired, to provide a nice warm bed for the ice cream!

Yield: 8 to 10 servings.


  • star rating 11/11/2014
  • MTP from St. Paul, MN
  • I've never made a berry crisp before, but the best apple crisp I ever tasted is on KAF, so I thought I'd try this. I had a bag of frozen wild berries that was getting a little old, which yieled about 4 cups, to which I added about a pound of fresh raspberries. In all, I used about 8 cups of berries. I don't have a microwave in my kitchen, so I skipped that step but baked the berries a few minutes longer. I had a ton of juice, so I'm deeming that step unnecessary. I was out of ground allspice, having used it up in all the pumpkin recipes I've tried this autumn, so I substituted fresh ground nutmeg. It was good, but I think the allspice would be even better. I used the minimum sugar amount and it was plenty sweet for me; I like my fruit desserts to be tangy. After reading previous reviews, I wondered about pan size. I used an Emile Henry 8" ceramic baking dish, which is very deep (2.25"), and as I always do with baked items that will bubble, I put it on a baking sheet. It bubbled up to the top, but not one drop got on the baking sheet. I do think a shallower pan would have been too small. I served it with lightly sweetened vanilla whipped cream, which I much prefer to ice cream. It was lucious. The balance of fruit to crisp was just right, allowing the fruit to be the star, with the crunch of the crisp adding a wonderful texture and flavor. The raspberries pretty much disintegrated, but their color and flavor were very evident. The almond extract in the crunch is brilliant; it takes it to a new level. This is a keeper.
  • star rating 08/04/2014
  • antjem from KAF Community
  • I went blueberry picking this weekend and was starting to put them away to freeze when I thought, it would be easy to make a blueberry crisp! I am glad I reconsidered. Very good recipe. I made some usual slight changes: substituted some whole wheat flour for some of the all purpose and added some old fashioned oats. I just like to add some texture to the crumble. I would make this again and next time I would make sure I had some ice cream on hand. Very good.
  • star rating 07/31/2014
  • HungryinBoston from KAF Community
  • This is a good, solid, easy and delicious blueberry cobbler recipe. However, since I reserve five stars for 'so good I will never look for another recipe in this category,' it's only getting four stars. This was darn good, but I have had better, so I'll still be looking for other recipes or tweaking this one. Sweetness-wise, I think the recipe is perfect: I used 3/4 cup of sugar (the bottom of the range) in the filling and frozen Maine blueberries. The sweetness level was perfect under the homemade vanilla ice cream. The recipe specifies letting the cobbler cool completely to allow the blueberries to reabsorb their juices, so the result isn't runny. The authors suggest thus fully cooling the crisp and microwaving for 30 seconds before serving. Well, it so happens when we were ready for dessert--two hours after this came out of the oven--it was still warm. The blueberries had fully absorbed their juices by then and it turns out serving it still slightly warmed seemed perfect. I also would like to note that the top did not "brown" as it said it would in the recipe even though we cooked ten minutes longer to see if it would; the longer cooking time might be the reason I thought this was good but not exceptional and could also be the reason our berries set while the crisp was still warm. I do have a question for the KA recipe writers: Is it okay to use homemade confectioner's sugar in this, or is the cornstarch in commercial confectioner's sugar necessary for the blueberries to gel? (I usually make my own organic and inexpensive confectioner's sugar in a blender. However, on the theory that the cornstarch might be needed, I ran to the store and bought Domino's to make this.) If it's not needed I would prefer to use homemade confectioner's sugar.
  • star rating 07/04/2014
  • Suzie from E. Greenbush
  • This is great tasting. I used a 9" round pyrex deep dish and the berries bubbled way over the top making a mess on the baking rack and bottom of oven. I would recommend a pan much larger than 9" so your oven doesn't get messed up with blueberry juice.
  • star rating 01/25/2014
  • Mary from Michigan from KAF Community
  • I love this recipe! I have made it at least a dozen times. I pick berries each summer and freeze them and can just pull out 2 pounds of the berries and whip this up. I love the touch of allspice in it. It is very quick to make and also nice that can make a day ahead of when need it. Highly recommend this to all the blueberry lovers out there! I am off to make a batch now and thought I would write this up since out on the site getting the recipe.
  • star rating 08/25/2010
  • from
  • Delicious! I recommend 3/4 c. powdered sugar.
  • 12/19/2009
  • from
  • May I make and freeze this for a week? How to reheat? Anne Dolan
    You can try freezing the crisp but you may find the topping gets a bit soggy. Put it frozen in a preheated 350 oven for about 20 to 25 minutes until bubbling. Molly @ KAF
  • star rating 03/23/2009
  • Kandice from Colorado
  • We get together with friends for dinner and games once a month. They usually provide the dinner; we usually provide the dessert and snacks. This last weekend I brought this, and everyone raved over it. Instead of blueberries, I made it with mixed frozen berries (blueberries, blackberries, raspberries) that I had on hand, and it was really delicious. The amount of sweetness was perfect for the tart berries. The crunchy topping was a nice complement to the tender and juicy filling. Yum!
  • star rating 12/31/2008
  • Dianne from Pennsylvania Dutchlands
  • As with all KA recipes, this tastes better and fresher than store bought. However, I would decrease the sugar as it is a bit sweeter than I prefer.

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