Ina Garten Blueberry Crisp

Making this Blueberry Crisp from Ina Garten is so simple you’ll want to make it again and again. Summertime desserts don’t get much better than a bowl of juicy blueberries topped with a buttery, crunchy topping.

Baked until the blueberries burst and the topping is golden brown, this crisp, buttery streusel is topped with sweet, luscious blueberries. If you want to take it to the next level, serve it with a heaping helping of vanilla ice cream and you will undoubtedly be having the summer of your dreams.

What’s The Distinction Between A Crumble And A Crisp?

When developing a recipe for a dessert with a crumb topping, I frequently consult Google to get the answer to the question “what is the difference between a crisp and a crumble?” (or “what is the difference between a crisp and a cobbler, for that matter!?!”) Not that the name makes much of a difference… I like a crisp because it stays crunchy for a bit longer, but they’re all great.

Crisps are thick toppings made with sugar, butter, flour, and oats that get “crispy” when baked.
In many ways, a Crumble topping is identical to an oat-based crisp.
In contrast to the crispness of a pie crust, the topping of a Cobbler is more like a biscuit.

Ina Garten Blueberry Crisp Ingredients

• Quick Oats: If you don’t have Quick oats on hand, you may use old-fashioned, or “rolled,” oats. Quick oats are just regular oats that have been sliced thinner so they may be prepared in less time. The old-fashioned oat will give the crisp a little chewier texture than regular oats because of their larger size, but they will still work just well.
• Butter: Although I like salted butter, unsalted works just as well. The butter called for in the recipe is salted. Also, I’ve discovered that using warmed butter in a crumb topping yields the same results as using cold butter, so that’s why I do it that way in this recipe. The crisp topping is prepared first so that it can cool and thicken sufficiently before being used to create large clumps.
• Sugar: I appreciate the combination of the granulated sugar and the tiny richness that the brown sugar brings to the granulated sugar in the crisp part. Brown sugar alone would work fine if that’s what you like.
• Salt: Adding just a touch of salt brings everything together perfectly.

Filling Ingredients:

• Fresh Blueberries: Although this recipe calls for a lot of blueberries, every last one is delicious. If fresh blueberries aren’t available, thawed and patted-dry frozen blueberries can be used instead.
• Granulated Sugar: Depending on how sweet your blueberries are, you can adjust the quantity of sugar called for in the recipe. It’s crucial to the blueberry sauce that develops during baking, so don’t leave it out or reduce the amount by too much.
• Corn Starch: Add this to the filling to make it thicker. When baked, blueberries and sugar release a fair quantity of liquid; corn starch is used to thicken the mixture.
• Lemon Juice: I love the combination of blueberries with lemon, and the fresh juice of lemon gives this dish a nice zing. If you want an even stronger lemon taste, try zesting the lemon as well.

How To Make Ina Garten Blueberry Crisp

• Heat the oven to 350°F. Set aside a 913 (3-quart) baking dish coated with nonstick spray.
• Combine the melted butter, brown sugar, granulated sugar, oats, salt, and flour in a large mixing basin. Stir everything together thoroughly. Set aside while preparing the filling.
• In a separate large dish, combine the blueberries. Combine the lemon juice (and zest, if using), sugar, and cornstarch in a mixing bowl. Gently blend and coat all of the blueberries.
• In the prepared pan, equally, distribute the blueberries and top with the crisp mixture.
• Bake for 45–50 minutes, or until the crisp is golden and the blueberries are bubbling. Allow at least 20 minutes for the crisp to settle before serving. Can be served hot, cold, or at room temperature.

What To Serve With Blueberry Crisp?

• Vanilla ice cream
• whipped cream
• Fresh fruits
• Juices
• Cold cola
• Honey Carrots

How To Store Blueberry Crisp?

This Blueberry Crisp can keep, sealed, for up to 3 days in the fridge. A word of warning though, the longer it sits the softer the crisp topping gets.
To reheat in the oven, simply place the prepared dish in a preheated oven set to 350 degrees Fahrenheit for about 20 minutes, or until heated through.
You may also microwave a portion after scooping it out and heating it for a few seconds.

Can I Freeze Any Leftovers?

Sure! In order to preserve this Blueberry Crisp in the freezer (and later reheat it), follow these simple instructions:

• First, freeze the crisp when it has cooled fully.
• Keeps best when airtightly frozen for at least 30 days and up to three months.
• Put the frozen crisp into the fridge to defrost.
• Warm it up in the oven at 350 degrees for about 20 minutes.

Recipe Tips

I will admit that this is a difficult dish to botch, but there are a few things you can do to ensure success:

• The finest blueberries are the fresh ones. Obviously, this suggestion is difficult to implement outside of the blueberry season, but when blueberries are in season, they are amazing. You may also use frozen blueberries; simply defrost them and press them dry to prevent the crisp from becoming watery.
• Due to their compact nature, I like using Quick Oats whenever possible in this dish. In my perspective, they produce a more satisfying crisp. If you only have old-fashioned oats on hand, you can use them. The variation is negligible; the crisps will just be chewier.
• The butter must be melted. You may save the hassle of chopping cold butter into the batter by melting it first, which is what I did to get the crisp topping. Believe me, I’m telling the truth.
• It’s preferable to let the crisp cool completely before serving. At room temperature, the juices will thicken and the flavor won’t change at all. It’s important to remember that this crisp will remain warm for up to an hour after baking.

Try More Recipes:

• Ina Garten Lemon Blueberry Bread
• Ina Garten Chocolate Lava Cake

Ina Garten Blueberry Crisp Nutrition Facts

Amount Per Serving

• Calories 570
• Total Fat 24g
• Saturated Fat 12g
• Trans Fat 0.8g
• Cholesterol 49mg
• Sodium 395mg
• Potassium 296mg
• Total Carbohydrate 90g
• Dietary Fiber 6.5g
• Sugars 70g
• Protein 5.1g
• Vitamin A 13%
• Vitamin C 31%
• Calcium 8%
• Iron 9%

Ina Garten Blueberry Crisp

Author: Erin Table for Seven Cooking Method:Baking Cuisine:American Courses:Dessert

Difficulty:BeginnerPrep time: 10 minutesCook time: 45 minutesRest time: minutesTotal time: 55 minutesServings:10 servingsCalories:570 kcal Best Season:Suitable throughout the year

Description

Making this Blueberry Crisp from Ina Garten is so simple you’ll want to make it again and again. Summertime desserts don’t get much better than a bowl of juicy blueberries topped with a buttery, crunchy topping.

Ingredients

Crisp Topping

• 3/4 cup butter, melted
  
• 1/2 cup light brown sugar
  
• 1/2 cup granulated sugar
  
• 1 1/2 cups quick oats
  
• 1/2 teaspoon kosher salt
  
• 1 1/4 cup all-purpose flour

Blueberry Filling

• 8 cups fresh blueberries
  
• juice of 1 large lemon (approximately 2 tablespoons juice)
  
• 2/3 cup granulated sugar
  
• 1/4 cup cornstarch

Instructions

1. Heat the oven to 350°F. Set aside a 913 (3-quart) baking dish coated with nonstick spray.
   
2. Combine the melted butter, brown sugar, granulated sugar, oats, salt, and flour in a large mixing basin. Stir everything together thoroughly. Set aside while preparing the filling.
   
3. In a separate large dish, combine the blueberries. Combine the lemon juice (and zest, if using), sugar, and cornstarch in a mixing bowl. Gently blend and coat all of the blueberries.
   
4. In the prepared pan, equally, distribute the blueberries and top with the crisp mixture.
   
5. Bake for 45–50 minutes, or until the crisp is golden and the blueberries are bubbling. Allow at least 20 minutes for the crisp to settle before serving. Can be served hot, cold, or at room temperature.

Notes

• The finest blueberries are the fresh ones. Obviously, this suggestion is difficult to implement outside of the blueberry season, but when blueberries are in season, they are amazing. You may also use frozen blueberries; simply defrost them and press them dry to prevent the crisp from becoming watery.
• Due to their compact nature, I like using Quick Oats whenever possible in this dish. In my perspective, they produce a more satisfying crisp. If you only have old-fashioned oats on hand, you can use them. The variation is negligible; the crisps will just be chewier.
• The butter must be melted. You may save the hassle of chopping cold butter into the batter by melting it first, which is what I did to get the crisp topping. Believe me, I’m telling the truth.
• It’s preferable to let the crisp cool completely before serving. At room temperature, the juices will thicken and the flavor won’t change at all. It’s important to remember that this crisp will remain warm for up to an hour after baking.

Keywords:Ina Garten Blueberry Crisp