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.
Ingredients
Crisp Topping
- ¾ cup butter melted
- ½ cup light brown sugar
- ½ cup granulated sugar
- 1 ½ cups quick oats
- ½ teaspoon kosher salt
- 1 ¼ cup all-purpose flour
Blueberry Filling
- 8 cups fresh blueberries
- 1 large lemon juice (about 2 tablespoons) and optional zest
- ⅔ cup granulated sugar
- ¼ cup cornstarch
Instructions
- Heat the oven to 350°F. Set aside a 9x13 (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.
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.
Nutrition
Calories: 439kcalCarbohydrates: 75gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 37mgSodium: 231mgPotassium: 186mgFiber: 5gSugar: 46gVitamin A: 492IUVitamin C: 17mgCalcium: 32mgIron: 2mg
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