Food & Cooking Recipes Dessert & Treats Recipes Martha's Blueberry Crisp Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on April 7, 2018 Print Rate It Share Share Tweet Pin Email Servings: 4 You only need five ingredients for this super-simple crisp: blueberries (yes, you can use frozen!) for the filling, and butter, flour, sugar, and cinnamon for the crumb topping. Ingredients 6 tablespoons unsalted butter, chilled, plus more for baking dish ¾ cup all-purpose flour ½ cup sugar ½ teaspoon ground cinnamon 5 cups blueberries, fresh or frozen Vanilla ice cream, for serving (optional) Directions Preheat oven to 375 degrees. Butter a 9-inch round baking dish; set aside. Combine the flour, sugar, and cinnamon in a bowl; blend in the butter with a pastry cutter or your fingers until the mixture is crumbly. Place the blueberries in the prepared baking dish and sprinkle the crumb mixture over them. Bake 30 to 35 minutes. Serve with ice cream, if desired. Bryan Gardner Rate it Print