Blueberry Crisp - Martha Stewart Recipes

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Blueberry Crisp

This crisp has a loose and juicy filling. If you would prefer a thicker filling, add an extra teaspoon of cornstarch.
Martha Stewart Living, June 2009
  • Yield Serves 8
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Ingredients

  • For the Filling

    • 6 cups (3 pints) blueberries
    • 1/2 cup sugar
    • 1 tablespoon cornstarch
    • 1 teaspoon fresh lemon juice
    • 1/4 teaspoon coarse salt
  • For the Topping

    • 3/4 cup all-purpose flour
    • 1/2 cup rolled oats (or chopped nuts, such as almonds)
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon coarse salt
    • 3 ounces (6 tablespoons) unsalted butter, softened
    • 1/3 cup sugar

Directions

  1. Preheat oven to 375 degrees. Make the filling: Mix blueberries, sugar, cornstarch, lemon juice, and salt in a bowl. Transfer to an 8-inch square baking dish.
  2. Make the topping: Stir together flour, oats, baking powder, and salt. Cream butter and sugar in a mixer until pale and fluffy. Stir dry ingredients into butter. Using your hands, squeeze topping pieces together into clumps.
  3. Sprinkle topping evenly over filling. Bake until bubbling in center and brown on top, about 1 hour. Transfer to a wire rack, and let cool for 30 minutes before serving.

Cook's Note

Make and freeze extra batches of the topping. Whenever you have fresh fruit on hand, you'll be able to assemble the dessert quickly.

Recipe Reviews

  • SKAllen
    20 Nov, 2012

    my entire extended family loves this filling - so excited when I finally found one that wasn't super sweet! You really get to taste the actual blueberries with this one,

  • Sashibala
    5 Aug, 2012

    I made this yesterday using frozen blueberries and it turned out fabulous! Definitely add more cornstarch if you like your crisp with thicker syrup.

  • kk21_08
    1 Aug, 2012

    I made this for my mother's BBQ the other night and from the reviews i got, it was good (I didnt eat it myself lol). However, I had used almonds for the topping and was told that it was somewhat too crispy, so next time I will try with oats only. Otherwise, there were no leftovers! :)

  • angeldoe
    10 Jul, 2012

    I thought it was very good, I added a pinch of cinnamon to it. I didn't soften the butter and used a pastry blender then just spread the topping on top. Thought it was sweet enough and you could cut the sugar to 1/3 cup. Great flavors though.

  • MariaCristinaL
    11 Dec, 2011

    I loved this recipe! I used 3 cups of frozen blueberries & three cups of pears. ( I had ripe pears at hand & I didn't want to throw them away). The pears went well with the blueberries. Next time, I make this recipe, I will cut down on the sugar. I can't say it enough, it's a very delicious recipe. I had this cobbler w/ steamed milk but it will go well with coffee for breakfast or even along vanilla ice-cream. Perfect recipe!

  • Artsy31
    3 Aug, 2011

    I am sorry to say I was unhappy with the results. First of all it states to use an 8 in baking dish, which was too small. It bubbled all over my oven, creating smoke which almost set off my smoke detectors. Had to open my windows. Second of all, it was too tart....needs more sugar. We did not eat it....wasted all those blueberries....so annoyed!

  • mominmd
    21 Jun, 2010

    I made this for Father's Day. It was easy and delicious. I served it with vanilla ice cream.

  • suzeo99
    31 May, 2010

    needed to make for more than 8 but didn't have enough blueberries so I added a few strawberries and doubled it and used 13x9 pan. It turned out wonderfully! Sweet with a hint of salt and a little tart.

  • Looyoo
    29 May, 2010

    This recipe is a real winner! I doubled the topping (and used about 75% of it) and made it in a 9 in pie pan. I made it with half oatmeal and half slivered almonds. Delicious!

  • adelenne
    25 Aug, 2009

    I love making this dessert. So simple and taste wonderful.