![]() In a medium mixing bowl, add the oats, brown sugar, flour, cinnamon, baking powder, and butter cubes. Open canned blueberry filling, and spread the blueberries onto the bottom of the baking dish. Spray the baking dish with nonstick spray, and preheat the oven to 350☏. Gather all your supplies, and ingredients. So what are you waiting for? Give this recipe a try today! How to Make Blueberry Crisp You only need a few simple ingredients, and in no time at all, you’ll have a delicious dessert that everyone will love. This recipe is super easy because it uses canned blueberries, and is similar to our Apple Crisp, Pear Cranberry Crisp, Cherry Crisp, or Pineapple Crisp recipes. This easy dessert comes together in 30 minutes and tastes perfect with a scoop of vanilla ice cream. So why not give blueberry crisp a try today? You won’t regret it!īlueberry Crisp features a buttery, golden-brown oat topping spread over sweet blueberries and baked until a bubbly perfection. All you need is a handful of ingredients, and in no time at all, you’ll have a sweet and satisfying snack or dessert. Reheating the crisp in the oven at 350☏ uncovered for 20-30 minutes will make the topping crisp again.Are you looking for a delicious and easy dessert to make? Look no further than blueberry crisp! This classic dish is always a hit with guests, and it’s really simple to prepare.This blueberry crisp can be stored at room temperature for up to 1 day, but will keep best in the fridge for up to 5 days.If your crisp filling is too watery it can be because 1) the crisp wasn’t baked long enough to activate the cornstarch (make sure filling is bubbling!), 2) you served the crisp while it was hot from the oven and not fully set up, or 3) you used frozen blueberries which have higher water content.A pinch of cinnamon in the almond oat topping is a delicious addition.If you’d like to make this crisp gluten-free, substitute almond flour or almond meal for the all-purpose flour.Simply omit almonds in this recipe to make it nut-free.If using frozen, do not thaw before assembling the fruit filling. You can use either fresh or frozen blueberries in this recipe.Then, enjoy! Preferably with a scoop of vanilla ice cream. Let it sit for about 20 minutes (if you can) before serving to give the filling a change to firm up slightly as it cools. Bake at 375☏ for about 45 minutes until fruit is bubbling and topping is golden brown. It’s okay if clumps are different sizes and if some topping doesn’t clump together at all, sprinkle everything over the fruit.Ĥ. Drop crisp topping in clumps over the filling in a uniform single layer. ![]() Add flour, oats, almonds, baking powder and salt and mix until it forms a shaggy mixture that clumps together when you squeeze it.ģ. ![]() Use an electric mixer to beat butter and sugar together until smooth and creamy. ![]() Dump it into a medium-sized baking dish greased with cooking spray (I used a 6×10-inch dish, but a square 8 or 9-inch would work too).Ģ. Toss fresh blueberries with sugar, cornstarch, and fresh lemon juice. Have I mentioned how easy this recipe is to make?ġ. Here’s everything needed for this easy blueberry almond crisp (full recipe at the bottom of this article): ![]()
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