Description
Blueberry crisp is quick and easy to make with a juicy blueberry filling topped with a crunchy buttery sweet topping. It’s like a blueberry pie without the bottom crust.
Ingredients
- 1 cup sifted flour
- ½ cup butter
- 1 cup granulated sugar
- ½ teaspoon salt
- ½ teaspoon vanilla extract
- ½ teaspoon baking powder
- 4 cups blueberries
- 2 tablespoons flour
- 2 tablespoons sugar
Instructions
1. Preheat oven to 375 degrees F.
2. Place blueberries in a large bowl and sprinkle with 2 tablespoons of flour and sugar, then toss to coat.
3. Transfer the blueberry mixture to a buttered 8 by 8-inch baking dish.
4. For the topping, cream together flour, butter, sugar, salt, and baking powder with a pastry blender.
5. Stir the vanilla extract into the topping mixture.
6. Sprinkle the crumbled topping evenly over the blueberries.
7. Bake for 45 to 55 minutes until the topping is golden brown.
8. Cool on a wire rack for 30 minutes before serving.
Notes
To lower calories, replace sugar with Swerve.
Coconut sugar can be used instead of granulated sugar for a lower glycemic option.
Coconut oil may be substituted for butter for a dairy-free version.
For a gluten-free topping, replace flour with almond flour and use cornstarch in the filling instead of flour.
You can make this crisp with other soft fruits such as apples, adding cinnamon for extra flavor.
Add chopped nuts or shredded coconut to the topping for added texture and flavor.
For an oat topping, replace half the flour with oatmeal.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 10g
- Sodium: 274mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 1g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 31mg