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Active Time:10 minsTotal Time:50 minsServings:6Jump to Nutrition Facts
Active Time:10 minsTotal Time:50 minsServings:6
Active Time:10 mins
Active Time:
10 mins
Total Time:50 mins
Total Time:
50 mins
Servings:6
Servings:
6
Jump to Nutrition Facts
Jump to recipe
Trust us: One bite of thisEasy Lemon-Blueberry Crispand you’ll be counting down the days until you can make it again. This quintessential warm summer dessert pairs sweet blueberries with tangy lemon juice and zest plus a crispy oat-based topping for that perfect balance of flavors and texture that everyone will love.
We love how easy a good crisp is to pull together, and this one is no exception. Not only is it simple to make, but the blueberries and oats offer nutrients that may help with blood pressure and gut health, respectively. While fresh-picked blueberries are a treat, this recipe can also work with frozen blueberries. Either way, this dessert is perfect for summer gatherings, and one we look forward to again and again. Read on for our expert tips and advice for making this lemon-blueberry crisp your go-to summer dessert too.
How to Make Lemon-Blueberry Crisp
1. Use Baking Spray
To prevent the crisp from sticking to the baking dish, we coat it with baking spray. Unlike “cooking” spray, “baking” spray has a little bit of flour added to it. Intended for baking only, it adds an additional layer of protection between the ingredients and the baking dish, which can make releasing the crisp from the pan easier. If you don’t have baking spray, cooking spray can be used in its place.
2. Make the Filling
3. Prepare the Topping
The topping is as easy as the filling. Combine the dry ingredients in a bowl first. Doing this will make it easier to distribute the butter evenly. When you add the butter, use a fork or a pastry blender to cut the butter into the dry ingredients. This helps distribute the butter uniformly without overmixing, which could make the topping tough and chewy.
4. Bake the Crisp
This crisp takes only 35 to 40 minutes to bake. Bake it on a rack in the middle of the oven so the top and bottom bake evenly. The crisp is done when you can see the juices bubbling up around the edges and the top looks crispy and brown. The bubbling from heat is what creates the thickened blueberry “sauce” at the bottom. If it hasn’t bubbled, the crisp may be watery. Let it cool for 5 minutes before digging in.
Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
Nutrition Notes
Cook Mode(Keep screen awake)IngredientsBaking spray with flour4cupsfreshorthawed and drained frozenblueberries1 1/2tablespoonsgratedlemon zest, plus more for garnish2tablespoonslemon juice1-2tablespoonsall-purpose flourplus 1/4 cup, divided2-3tablespoonsgranulated sugar, divided3/4cupold-fashioned rolled oats1/4cupwhole-wheat flour2tablespoonslight brown sugar1/2teaspoonsalt1/2teaspoonground cinnamon1/4teaspoonground ginger6tablespoonsunsalted butter, cubed and at room temperature
Cook Mode(Keep screen awake)
Ingredients
Baking spray with flour
4cupsfreshorthawed and drained frozenblueberries
1 1/2tablespoonsgratedlemon zest, plus more for garnish
2tablespoonslemon juice
1-2tablespoonsall-purpose flourplus 1/4 cup, divided
2-3tablespoonsgranulated sugar, divided
3/4cupold-fashioned rolled oats
1/4cupwhole-wheat flour
2tablespoonslight brown sugar
1/2teaspoonsalt
1/2teaspoonground cinnamon
1/4teaspoonground ginger
6tablespoonsunsalted butter, cubed and at room temperature
Directions
Preheat oven to 375°F. Lightly coat an 8-inch-square baking dish with baking spray.
Toss fresh blueberries, lemon zest, lemon juice, 1 tablespoon all-purpose flour and 1 tablespoon granulated sugar together in a large bowl until evenly combined.(If using thawed frozen blueberries, use 2 tablespoons each flour and sugar.)Transfer to the prepared baking dish.
Whisk oats, whole-wheat flour, brown sugar, salt, cinnamon, ginger and the remaining 1/4 cup all-purpose flour and 1 tablespoon granulated sugar in a medium bowl until no lumps remain. Using a fork or pastry blender, cut butter into the oat mixture until fully combined and the mixture resembles coarse crumbs. Sprinkle evenly over the blueberry mixture.
Bake until the crumb topping is golden brown and the blueberry mixture is bubbling around the edges, 35 to 40 minutes. Let stand for about 5 minutes. Garnish with additional lemon zest, if desired, and serve warm.
Frequently Asked QuestionsWe find that blueberry crisp is best enjoyed within a few hours of baking. If you have leftovers, they will still taste great, but you can expect the topping to be less crispy. If you plan on eating the leftovers, store them in an airtight container in the refrigerator.This recipe is not gluten-free, but it can be made gluten-free with a few tweaks. Swap out the all-purpose flour and whole-wheat flour for gluten-free all-purpose baking mix or almond flour in the topping. If you are following a gluten-free diet, be sure to look for oats specifically labeled as gluten-free from brands such as Bob’s Red Mill or Quaker. Swap out the flour in the blueberry filling for about 2 teaspoons of cornstarch if you are using fresh blueberries, and about a tablespoon if you are using frozen.Great question! The differences are subtle, and sometimes indistinguishable, but there are a few features that generally set them apart. Both are baked fruit desserts with a topping. The topping on a crisp tends to be more uniform and “crisp” when baked and frequently contains oats or nuts. (But technically, it doesn’thave tohave either.) A crumblecanfeature oats in the topping, but more often than not, it is made from just flour, butter and sugar, giving it a “crumbly” texture. The topping also tends to be less uniform, sitting in clumps rather than one even layer like a crisp.
Frequently Asked Questions
We find that blueberry crisp is best enjoyed within a few hours of baking. If you have leftovers, they will still taste great, but you can expect the topping to be less crispy. If you plan on eating the leftovers, store them in an airtight container in the refrigerator.
This recipe is not gluten-free, but it can be made gluten-free with a few tweaks. Swap out the all-purpose flour and whole-wheat flour for gluten-free all-purpose baking mix or almond flour in the topping. If you are following a gluten-free diet, be sure to look for oats specifically labeled as gluten-free from brands such as Bob’s Red Mill or Quaker. Swap out the flour in the blueberry filling for about 2 teaspoons of cornstarch if you are using fresh blueberries, and about a tablespoon if you are using frozen.
Great question! The differences are subtle, and sometimes indistinguishable, but there are a few features that generally set them apart. Both are baked fruit desserts with a topping. The topping on a crisp tends to be more uniform and “crisp” when baked and frequently contains oats or nuts. (But technically, it doesn’thave tohave either.) A crumblecanfeature oats in the topping, but more often than not, it is made from just flour, butter and sugar, giving it a “crumbly” texture. The topping also tends to be less uniform, sitting in clumps rather than one even layer like a crisp.
EatingWell.com, June 2024
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Nutrition Facts(per serving)270Calories13gFat38gCarbs4gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
Hilary Meyer
