Easiest most delish crisp you will ever taste—or make. And if you don’t know much about baking or are fearful of it, this dessert will gain you a reputation as such an expert that you will have trouble convincing your friends that you’re not.
I’ve probably said this before (I’ve been writing and teaching for so long that there is probably nothing I haven’t already told you), but I rarely use the term BEST or PERFECT, because nothing really is. I make an exception for this crisp, however, because it definitely is.
Most crisps have a streusel topping, whereas this one gets crisp from the butter drizzled over the batter before you bake it. I recommend 1 1/2 tablespoons cornstarch, which thickens the berries slightly, but still leaves a little juice.
There is really not much else to say. It is so easy that all you need to do is follow the directions. I’ve made it substituting raspberries for some of the blueberries, but other than that, I stick to the recipe as it is. It’s pretty hard to improve on the best.
After I published this, I received so many questions about substituting stone fruit that I felt compelled to try them. I used 4 ripe peeled peaches and kept the sugar and cornstarch the same. It’s important that the peaches be ripe, but not too soft. It turned out delicious, but for some reason I am still slightly partial to the blueberries. I’m not sure apricots have enough flavor, but you might as well try them. You haven’t much to lose with such a delicious topping.
BEST EVER BLUEBERRY CRISP
4 cups fresh blueberries (about 16 oz.)
1 tablespoon lemon juice
1/2 cup sugar
1/2 teaspoon ground cinnamon
1 1/2 tablespoons cornstarch
3/4 cup all-purpose flour
3/4 cup sugar
3/4 teaspoon baking powder
1/4 teaspoon salt
1 large or extra large egg, beaten lightly
4 tablespoons (1/2 stick) butter, melted
Vanilla ice cream, frozen yogurt or whipped cream, for serving, optional
1. Preheat oven to 375°F.nGrease an 8-inch square baking dish.
2. To make the filling: In a large bowl, toss blueberries with lemon juice, sugar, cinnamon and cornstarch until well coated. Transfer to baking dish, spreading evenly.
3. To make the topping: In a medium bowl whisk together flour, sugar, baking powder and salt. Make a well in the center and add the beaten egg. Stir with a fork until the flour is well coated and the mixture is crumbly. When it becomes crumbly (you may have a few wet clumps and some of the sugar will still look dry), stop mixing. You don’t want the mixture to blend into a mass. Sprinkle it over the top of the berries. Pour melted butter evenly over the top.
4. To bake: Bake for 35 to 40 minutes or until the topping is golden and the berries are bubbling around the edges.
5. Serve warm or at room temperature with whipped cream or ice cream, if desired.
To make ahead: The crisp holds up beautifully for several hours at room temperature. It can be reheated, if you like. I usually put it into a low oven for 10 to 15 minutes. (If you’ve used your oven, just put the crisp in on Off to warm up.)
Makes 6 servings.