My mom makes a pretty insane blueberry crisp. Not only is it filled with wild blueberries (one of the biggest perks of growing up in Michigan’s Upper Peninsula), but it has a crunchy, crispy topping that makes me weep actual tears of joy. There’s a hint of caramel, plenty of crunch and just — surprise! — salt to make this topping insanely addicting. It’s SO good that it’ll even spruce up those farmed blueberries the rest of the country is stuck with.
Or any other fruit, actually. It’s my go-to crisp recipe for everything.
With a few tweaks, you can make this one vegan and/or gluten-free. The crunch relies most heavily on oats and almonds…and it’s worth sourcing the raw sugar and coarse-cut salt. Promise.
- 5 cups blueberries
- 3 tbsp brown sugar
- 2 tbsp flour (increase to 3tbsp if frozen berries are used)
- 1 tsp cinnamon
- 1 1/4 cup old-fashioned oats
- 1/4 cup flour (gluten free or regular)
- 1/4 cup raw sugar
- 1/4 cup brown sugar
- 1/2 tsp salt
- 5 tbsp butter: cut into small pieces
- coarse salt for sprinkling on top
Make the filling:
1. Mix together the sugar, flour, cinnamon.
2. Mix with freshly washed blueberries so mixture clings to berries.
3. Transfer to 10" pie pan
Make the topping:
1. Stir together oats, flour, sugar, and salt.
2. Add butter to mixture and use hands to mix butter into dry ingredients, squeezing the mixture into clumps. (I sometimes refrigerate the mixture at this point if I am not ready to bake it.)
3. Sprinkle topping evenly over filling.
4. Sprinkle coarse salt over the topping.
5. Bake about 35 minutes at 350 degrees- you should see the blueberries bubbling in the center and the top will be browned.
6. Transfer to a wire rack, and let cool somewhat before serving
Goes great with ice cream!
This one’s for the pinners!: