Mohamed Shili This Ina Garten Blueberry Crisp is prepared using blueberries, cornstarch, granulated sugar, oats, and butter. This delicious Blueberry Crisp recipe is a dessert that takes about 50 minutes to prepare and can serve up to 6 people.
Ina Garten Blueberry Crisp Ingredients
Blueberry Mixture:
- 6 cups blueberries, rinsed and lightly dried
- 1 tablespoon cornstarch
- 1/4 cup sugar
- Pinch of salt
Topping Mixture:
- 1/2 cup all-purpose flour
- 1/2 cup quick-cooking oats
- 1/4 cup packed light brown sugar
- 1/4 cup sugar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 3/4 cup chopped pecans
- 1/2 stick room temperature unsalted butter, cubed
For Serving:
- Whipped cream
- Ice cream
How To Make Ina Garten Blueberry Crisp
- Preheat Your Oven: Begin by setting your oven to 375°F (190°C).
- Prepare the Blueberries: In a large bowl, toss the blueberries with cornstarch, granulated sugar, and a pinch of salt until evenly coated.
- Make the Topping: In another bowl, mix the flour, oats, both sugars, cinnamon, and nutmeg. Stir in the chopped pecans. Add the cubed butter and blend until the mixture is crumbly and well combined.
- Assemble the Crisp: Transfer the blueberry mixture into a 2-quart baking dish, spreading it evenly. Layer the crumbly topping over the blueberries, ensuring it covers them completely.
- Bake and Serve: Place the dish in the preheated oven and bake for 40 minutes, or until the topping is golden brown and the blueberries are bubbly. Serve the crisp warm, topped with a generous dollop of whipped cream or a scoop of ice cream.
Recipe Tips
- Add a hint of citrus: Zest a lemon over the blueberry mixture before baking to enhance the flavors with a fresh, tangy note.
- Enhance the crunch: Mix a tablespoon of flax seeds into the topping for an extra bit of texture and a nutty flavor.
- Swap the sugar: Try using coconut sugar in the topping for a caramel-like sweetness that’s a bit more nuanced than regular sugar.
- Experiment with spices: A pinch of cardamom or clove can add a warm, spicy undertone to the crisp, making it even more inviting.
What To Serve With Blueberry Crisp
Serve your Blueberry Crisp with chilled vanilla bean custard, rose-infused whipped cream, maple-glazed walnuts, almond brittle, and a sprinkle of toasted coconut flakes for an extraordinary dessert experience.
You can also pair it with sage honey drizzle or lemon zest-infused Greek yogurt for a unique twist.
How To Store Blueberry Crisp
To Refrigerate: Store the Blueberry Crisp in an airtight container and refrigerate. It stays fresh for up to 3 days. Ensure it’s covered tightly to maintain its texture and prevent any odors from affecting its flavor.
To Freeze: Freezing this dessert isn’t recommended as the topping can become soggy when thawed, losing its delightful crunch that makes it special.
How To Reheat Blueberry Crisp
In The Oven: To revive the Blueberry Crisp’s texture, reheat it in the oven at 350°F for about 10 minutes or until it’s heated through and the topping is crisp again; cover with foil to avoid burning.
In The Microwave: If you’re in a hurry, microwave a serving of Blueberry Crisp on medium power for about a minute or until it’s warm throughout; this method might soften the topping a bit.
In The Air Fryer: Reheat slices of Blueberry Crisp in the air fryer at 300°F for 3-4 minutes. It’s quick and helps maintain some of the crispness in the topping; don’t overcrowd the basket.
Frequently Asked Questions
Can I Use Frozen Blueberries for This Crisp?
Yes, you can use frozen blueberries instead of fresh ones. Ensure they are completely thawed and drained to prevent excess liquid from making the crisp too soggy during baking.
How Do I Know When the Blueberry Crisp Is Done Baking?
The Blueberry Crisp is done when the topping is golden brown and the blueberry filling is bubbling around the edges of the dish. This visual cue indicates a perfectly baked crisp.
Can I Make This Crisp Gluten-Free?
Absolutely! To make this crisp gluten-free, simply substitute the all-purpose flour with a gluten-free flour blend designed for baking. Ensure other ingredients like oats are certified gluten-free.
Ina Garten Blueberry Crisp Nutrition Facts
- Calories: 350 kcal
- Carbohydrates: 55g
- Protein: 4g
- Fat: 14g
- Saturated Fat: 6g
- Cholesterol: 20mg
- Sodium: 5mg
- Potassium: 120mg
- Fiber: 4g
- Sugar: 35g
Check out More Recipes From Ina Garten:
Ina Garten Blueberry Crisp
Description
This Ina Garten Blueberry Crisp is prepared using blueberries, cornstarch, granulated sugar, oats, and butter. This delicious Blueberry Crisp recipe is a dessert that takes about 50 minutes to prepare and can serve up to 6 people.
Ina Garten Blueberry Crisp Ingredients
Blueberry Mixture:
Topping Mixture:
For Serving:
How To Make Ina Garten Blueberry Crisp
- Preheat Your Oven: Begin by setting your oven to 375°F (190°C).
- Prepare the Blueberries: In a large bowl, toss the blueberries with cornstarch, granulated sugar, and a pinch of salt until evenly coated.
- Make the Topping: In another bowl, mix the flour, oats, both sugars, cinnamon, and nutmeg. Stir in the chopped pecans. Add the cubed butter and blend until the mixture is crumbly and well combined.
- Assemble the Crisp: Transfer the blueberry mixture into a 2-quart baking dish, spreading it evenly. Layer the crumbly topping over the blueberries, ensuring it covers them completely.
- Bake and Serve: Place the dish in the preheated oven and bake for 40 minutes, or until the topping is golden brown and the blueberries are bubbly. Serve the crisp warm, topped with a generous dollop of whipped cream or a scoop of ice cream.
