Last weekend my husband and I stopped at the grocery store on our way home from a bike ride to pick up a few things for dinner. He usually fills up the cart with junk food that I try not to buy, but this time he splurged on blueberries.
Now, he does love blueberries, and puts them on his cereal and on his yogurt, but I still was worried that we wouldn’t finish four pounds of blueberries before they got moldy. I decided that it was the perfect opportunity to do some baking, and searched the internet for an easy blueberry cobbler recipe.
Surprisingly, the first recipe I found that sounded like what I was looking for was on the Martha Stewart website. It was a simple recipe (easy and not too many ingredients) and had the oatmeal topping I was looking for (is that what makes it a “crisp”?). Of course, I made it my own with a few variations, but you might want to use her blueberry crisp recipe as your starting point.
First I rinsed and drained the blueberries.
Then I made the filling.
Then I made the topping.
It smelled so good while it was baking!
Easy Blueberry Crisp
Filling Ingredients
- 6 cups blueberries rinsed and drained
- 1/3 cup sugar
- 1 Tbsp + 1 tsp corn starch
- 1/4 tsp salt
- 1 tsp lemon juice
Topping Ingredients
- 6 Tbsp unsalted butter softened
- 1/3 cup sugar
- 3/4 cups all-purpose flour
- 1 cup old fashioned oats
- 1/4 cup pecans halves finely chopped
- 1/2 tsp baking soda
- 1/2 tsp salt
Instructions
- Preheat oven to 375F.
- Rinse and drain blueberries, removing stray stems, and place in large bowl.
- In a separate bowl, prepare filling by mixing filling ingredients (except blueberries).
- Add filling ingredients to blueberries and toss/stir gently to coat blueberries.
- Pour into an 8 x 8 glass baking dish.
- To prepare topping, cream butter and sugar and set aside.
- Mix remaining topping ingredients and then mix into creamed butter/sugar.
- Use your fingers to complete the blending process and crumble the topping over the blueberries.
- Bake for 60 minutes until filling is bubbling and topping is lightly browned.
- Cool on cooling rack for at least 30 minutes before serving.
Recipe Notes
Serve with plain or vanilla yogurt or vanilla ice cream.
Adapted from Martha Stewart
Do you know the difference between a fruit crisp and a fruit cobbler?
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Looks great! I’m not usually a berry dessert kind of gal…I don’t like the fruit when it cooks and gets mushy. I’ll put fruit on top of ice cream! I just installed the recipe card plugin too 🙂
Looks delicious – I like the plug-in!
I do not know the difference!! Is there one?
I Love fruit crisps and cobblers.
This looks delicious!! For some reason, the only type of crisp I’ve made is apple. Definitely need to try it with blueberries!
This looks amazing!! I love blueberry cobbler!
wohooo for cheap blueberries!! I love this time of year!!
I love blueberries! Never mind that there’ a moldy pack from 2 weeks ago in my fridge. I loooove blueberries!
I LOVE all the berries that are available right now. And I love pie and cobblers so so much.
This sounds delish. I think as a vegan I could swap some of the ingredients and have an alternative for those days when I have a major sweet-tooth. Thank you for sharing!
Yum!!! I bet this would be so good, especially while strawberries are in season!
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I’ve never had blueberry crisp. Only apple and rhubarb. This looks yummy! Thanks for linking up to this recipe over at #RECIPEFRIDAY 🙂