Blueberry Crisp

By Genevieve Ko

Updated October 10, 2023

  • Alex Lau for The New York Times. Food Stylist: Susie Theodorou.
Media 1 of 1
Total Time
1 hour 20 minutes
Prep Time
10 minutes
Cook Time
1 hour 10 minutes
Rating
5(632)
Comments
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Fragrant with the sunshine of lemon zest, the crackly almond roof of this summer-in-a-dish dessert gives way to jammy berries begging to be swirled with ice cream. To make this dead simple treat even easier, the crisp topping is simply stirred with melted butter, which binds together the dry ingredients while giving the mixture a sturdiness that holds up against the juicy fruit. Sliced almonds require no chopping and add a delicate crunch, but chopped pecans would be delicious here too, as would pinches of spices, such as cinnamon, nutmeg, cardamom or even black pepper. The topping can be refrigerated for up to 3 days ahead of time. Pro potluck tip: Ask the host if you can use the oven, and if you can, bring the berry mixture in the baking dish and the chilled topping in a separate container. When you arrive, scatter the crumbs over the filling and bake to perfume the house and enjoy a warm dessert.

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Ingredients

Yield:6 to 8 servings

FOR THE TOPPING

  • 1 lemon

  • ½ cup/100 grams granulated sugar

  • 1 cup/136 grams all-purpose flour

  • ½ cup/52 grams sliced almonds, toasted if you’d like

  • ½ teaspoon fine salt

  • ½ cup/114 grams unsalted butter, melted and cooled

FOR THE FILLING

  • ½ cup/100 grams granulated sugar

  • 1 ½ packed tablespoons cornstarch

  • 2 to 2¼ pounds blueberries

  • Ice cream, for serving

Ingredient Substitution Guide
Nutritional analysis per serving (6 to 8 servings)

61 grams carbs; 34 milligrams cholesterol; 393 calories; 6 grams monosaturated fat; 2 grams polyunsaturated fat; 8 grams saturated fat; 16 grams fat; 5 grams fiber; 156 milligrams sodium; 5 grams protein; 39 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oven to 375 degrees.

  2. Step 2

    Prepare the topping: Zest the lemon directly over the sugar in a medium bowl and mix with a fork. (Save the zested lemon for the filling.) Mix in the flour, almonds and salt.

  3. Step 3

    The cooled melted butter has likely separated, so stir it until evenly pale yellow, then drizzle over the dry ingredients. Stir lightly and quickly until the mixture forms pea-sized crumbles with gravelly bits; don’t overmix. Refrigerate until ready to use. The topping can be covered and refrigerated for up to 3 days.

  4. Step 4

    Make the filling: Whisk the sugar and cornstarch in a large bowl to break up starchy clumps. Add the blueberries and squeeze in 1 tablespoon lemon juice from the reserved zested lemon. Toss until evenly coated, then scrape into a 1½- to 2-quart casserole (such as a 9-inch square dish or deep-dish pie plate).

  5. Step 5

    Spread the berry filling in an even layer, then cover with the topping, leaving no gaps. Place the dish on a rimmed baking sheet to catch any drips.

  6. Step 6

    Bake until the topping is golden brown and the filling is bubbling like lava, 40 to 45 minutes. You don’t want to burn your mouth eating the crisp hot, so let it cool for at least 15 minutes and preferably an hour or so because the filling firms up as it cools. It can be served warm or at room temperature, ideally with ice cream.

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Ratings

5 out of 5
632 user ratings
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Comments

ChefMarge

2 1/2 Pounds of blueberries? Or 2 1/2 pints?

Dennis

My experience with defrosting frozen berries is that a lot of juice/water ends up in the mix. With pies/tarts, I generally use the standard method to give some "body" to the liquid (I don't like 'runny' berry pies). Take some of the berries and all of the juice water and put it in a sauce pan with some sugar and bring to a simmer. Take some of the corn starch, mix it in cold water, and then add it to the berry/sugar mix. Return to a simmer, stirring constantly and simmer until clear ~5 mins.

TriciaPDX

I understand your irritation, but now that I've had a kitchen scale for a couple years I seldom use measuring cups at all. A scale is a cheap investment and makes cooking and baking far more consistent.

Kathleen P

Scrumptious and bubbling like lava, indeed! I stuck mostly to the recipe, 6 cups of blueberries in a 1.5-qt ceramic pie pan. Pecans instead of almonds because that's what I had. Reduced to 1/4 cup brown sugar for the topping and 2 tbsp white sugar for the berries, also added a pinch of dried ginger to the topping before putting it in the fridge. I took it out for about 30 min ahead, then crumbled it over the berries by hand, it was ample. Baked for 40 min in my convection oven. Will make again.

Beth

Do you think I could use lime or orange instead of lemon? I don’t have any lemons.

Meredith

@Beth Orange would be ok

lindsay Foody

What size baking dish is best??? Cast iron???? No mention of the baking dish in the recipe. Thanks for the help!

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By Genevieve Ko

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