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This easy blueberry crisp with frozen blueberries is . . . you guessed it . . . easy! I think that is a great quality in a dessert. When you are having folks over for dinner and trying to sort out appetizers, an entree, and sides, dessert can become an afterthought. Oh crap, what about dessert? Do we have ice any cream? Can we ask the guests to bring dessert? But don’t worry. I’ve got you covered with my easy blueberry crisp with frozen blueberries recipe. The best part is, nobody will guess how easy this recipe is. Or that you used frozen blueberries – you really can’t tell. The end product features bubbling berries and a golden brown butter crisp topping that smells amazing. An effortless but impressive dessert that you will want to make over and over again!
Looking for more dessert recipes? Try my easy mocha gelato or my rustic sheet pan apple tart.
Why you will love this easy blueberry crisp with frozen blueberries Recipe
First, I love a good stone fruit crip or crumble but you have to spend time cutting the fruit. And typically, you have to cook the fruit mixture. That’s not the case with blueberries. This is a no-cook filling. Yeah! That means fewer steps and dishes.
Second, using frozen fruit means you can make this dish year round. Plus, you will save money. Frozen berries are cheaper than fresh.
Third, while this recipe is very simple. I use a trio of sugars in the brown butter crip to add texture and give it a fancy vibe. I also brown the butter to make it extra delicious. And, in the tradition of keeping things easy – I do this step in the microwave. Yep, you can easily brown butter in the microwave.
Last, you can make this ahead. I would wait to pop it in the oven though. That way it will be hot when you serve it which works so well with cold vanilla ice cream. To make ahead, just assemle the dish and then put it in the refridgerator. Pop it in the oven about an hour before you want to serve it.
So to sum up, no-cook filling, uses cheap frozen berries available year round, fancy brown butter crisp topping makes the dish seem impressive, and make-ahead options.
Suggested Pairings
Vanilla Ice cream pairs really well with this crisp. Also, I love to eat any leftover crisp for breakfast paired with coffee.
Easy Blueberry Crisp with Frozen Blueberries FAQ
Nope. We are keeping this as easy as possible. For crisps or crumbles, it really isn’t necessary. I would note that you should wash the berries for desserts involving batter (i.e., muffins, cake, etc.). If you don’t, the batter will turn bluish grey – ick.
Yes. Blackberries and raspberries also work well. You can do mixed berries too if you like.
Yes. Absolutely. The same amount will work. The cook time will probably be a bit shorter.
Nope. The most specialized tool here is a microplane grater for zesting the lemon. You can skip the zest if you don’t have a zesting tool. I’ve also included links to my favorite kitchen items for crisps below the recipe.
Technically, crips feature oats while crumbles do not. Both typically include butter, sugar, and flour. In practice however, I see the terms get used interchangabley.
Easy Blueberry Crumble with Frozen Blueberries
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Total Time: 80 minutes
- Yield: 6 servings 1x
- Category: Dessert
Description
This easy blueberry crisp with frozen blueberries features a brown butter crisp with a trio of sugars. You will want to make it all summer long. Don’t forget the vanilla ice cream!
Ingredients
Blueberry Filling
- butter for greasing baking dish
- 2 tablespoons cornstarch
- ¼ cup water
- zest and juice of one lemon
- ¼ cup sugar
- 6 cups frozen blueberries
Brown Butter Crisp
- 1 cup flour
- ½ cup quick or instant oats (I like Trader Joe’s quick oats)
- ¼ cup granulated sugar
- ¼ cup turbinado sugar
- ¼ cup dark brown sugar
- ½ tsp salt
- ½ tsp cinnamon
- 1 stick butter
Instructions
- Preheat oven to 350 degrees F. Grease a 9 by 13 baking dish with butter.
- Combine the cornstarch and water in a large bowl. Mix well with a fork or whisk. Add the lemon zest and juice. Mix well. Add the sugar. Stir and then add the blueberries. Mix the berry mixture well so the berries get evenly coated in the cornstarch mixture. Transfer the berries to the prepared baking dish.
- Combine dry crisp ingredients in a medium size bowl. Stir to combine. Brow the butter (I do this in the microwave – see notes below). Let the butter cool for a minute or two and then pour over dry ingredients. Stir well using a fork to combined.
- Scatter the brown butter crisp mixture over the blueberry mixture. Try and distribute it fairly evenly.
- Bake the crisp for 45 to 55 minutes. It is done when the berries are all bubbly and the crisp turns a golden color.
Notes
How to brown butter in microwave: Cut the butter into tablespoon size chunks and place in a microwave safe bowl. Cover with a microwave safe lid. If your bowl does not have a lid, cover with a piece of parchment paper and a microwave safe plate (don’t use plastic wrap). Microwave for 3 minutes to start. Open the microwave. If you smell the nutty aroma of brown butter, it’s done. If not, give it another minute and check again. Keep adding another minute or 30 seconds until you get the nutty smell and the color darkens. This takes about 5 minutes total in my microwave but time can vary. It shouldn’t take more than 6 minutes. Carefully remove the butter from the microwave and take off the lid. Handle carefully as it is very hot. Here is a more detailed guide if you are new to browning butter in the microwave.
How to brown butter on the stove top: Cut butter in tablespoon size chunks and place in a pan (a light colored pan is best if you have one so that you can see the butter’s color change). Melt the butter over medium heat. Stay close and stir the butter frequently. It will become foamy and eventually the foam will reduce. After about 5 to 8 minutes, you will smell the nutty smell of brown butter and see the color darken. Remove pan from heat. Here is a more detailed guide if you are new to browning butter on the stove.
Keywords: bluerry, crisp, brown butter, frozen blueberries
Favorite Kitchen Items for Making and Serving Crisps
A microplane is a super handy tool for zesting citrus. I use mine all the time. For serving, I like having a collection of smallish dessert bowls. I bake my cobbler in a 2-3 quart baking dish. Don’t forget a nice scoop of vanilla ice cream!
