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    • Mar 19

Blueberry Crisp


Spring was in the air, so I felt like doing one of my spring self-care rituals which is baking with some yummy fruit. We technically weren't in blueberry season just yet, but I just so happened to have a big bag of frozen blueberries in my freezer, so thus began my search for blueberry desserts.


Now, I LOVE me a good apple crisp but to be honest, I've never made a blueberry crisp. I never even thought of it as something that could be AMAZING - but, spoiler alert - it is. I found a few different blueberry crisp recipes, but wanted one that was frozen-blueberry friendly, or at least could give me a tip on how to use them instead of fresh (again, blueberry crisp newbie here!) without comprising any of the flavor or texture.


I came across this recipe from a website called Five Heart Home (also where these photos are from!), and it had great reviews. It also seemed super simple and provided great tips for using frozen vs. fresh blueberries. And since I was ahead of blueberry season at the time I made this, now I'll have a go-to blueberry crisp recipe this summer because wow, was this just *chef's kiss* perfection.


The recipe was so easy to make. It took me less than 15 minutes to prep and mix all the ingredients and get it into the oven. When this baby was ready, little did I know it was about to become a staple in my home. The blueberries filling creates a syrup that has a beautiful balance of tart and sweetness. The crumble on the top adds a much-needed layer of crunch and texture. If you choose to top it all with vanilla ice cream (highly recommend), it creates one harmonious bite of flavor.


Creamy ice cream, crunchy oat topping, and delectably sweet blueberry filling. YUM!


The recipe originally uses fresh blueberries, but I included the notes below for using frozen. Nothing really changes except the amount of cornstarch.


Using Frozen Blueberries Tips

  • Do not thaw your berries. Just proceed with the recipe using frozen berries.

  • Frozen berries are likely to give off extra liquid as they cook. So to avoid an overly-soupy Blueberry Crisp, you may want to double the cornstarch.

  • When starting with frozen berries, the crisp should still be done in about the same amount of time. However, if the berries aren't syrupy and bubbling after 45 minutes, you should continue cooking for a bit longer. Just watch the topping and tent with foil if it starts to get too brown.


Magickal Ingredient Featured: Blueberries

  • The deep and vibrant hue of blueberries is reminiscent of the enchanting shades found in twilight skies and mystical realms. Blue is universally associated with tranquility, intuition, wisdom, and spiritual insight.

  • Consuming blueberries or incorporating them into your spiritual practices can help foster a sense of inner calmness and open pathways to higher realms of consciousness.

  • Engaging with blueberries during the waxing moon enhances growth and abundance, while during the waning moon, it aids in releasing negativity and promoting spiritual purification.

The Recipe


Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Servings: 8 servings

Calories: 280 kcal


Here's What You Need:


  • A deep 9-inch pie plate (or 6 to 8 cup baking dish)


For the Blueberry Filling:

  • 2 pints (4 cups) fresh or frozen blueberries

  • 1 tablespoon cornstarch (or 2 tablespoons if using frozen blueberries)

  • 3 tablespoons granulated sugar

For the Oat Crumble:

  • 1 cup rolled oats

  • ½ cup all-purpose white flour (OR whole wheat pastry flour)

  • ½ cup packed brown sugar

  • ¼ teaspoon ground cinnamon

  • ½ teaspoon salt

  • 6 tablespoons (¾ stick) unsalted butter, cubed, & at room temperature (NOT melted)


Optional:

  • Vanilla Ice Cream


Here's What To Do:

  1. With the rack in the center position, preheat the oven to 375°F.

  2. In a medium bowl, toss the blueberries with the cornstarch to coat completely. Then sprinkle the sugar over the top and toss again. Set aside.

  3. In another medium bowl, combine the oats, flour, brown sugar, cinnamon, and salt. Scatter the cubed butter over the top and use a fork or pastry cutter or your hands (my preferred method!) to work it into the oat mixture until crumbles begin to form.

  4. Transfer the blueberry filling to a deep 9-inch pie plate (or 6 to 8 cup baking dish). Evenly top with the oat mixture.

  5. Bake for 40 to 45 minutes or until the berries are thick and bubbly and the oats are golden and crunchy. Serve warm or at room temperature and top with vanilla ice cream if desired. Enjoy!





Want to make this Dairy-Free & Gluten-Free?

Here are some substitution suggestions:

  • Gluten-free rolled oats instead of regular rolled oats.

  • Almond flour instead of all-purpose or whole wheat pastry flour.

  • Olive oil "buttery spread" (I used Earth's Balance) instead of butter.



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