Do I need to wash or thaw the berries?

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.

Can I try this with other berries?

Yes. Blackberries and raspberries also work well. You can do mixed berries too if you like.

Can I use fresh berries?

Yes. Absolutely. The same amount will work. The cook time will probably be a bit shorter.

Do I need any special tools to make this crisp?

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.

What is the difference between a crisp and crumble.

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 Crisp with Frozen Blueberries

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

Scale

Blueberry Filling

butter for greasing baking dish
2 tablespoons cornstarch
1/4 cup water
zest and juice of one lemon
1/4 cup sugar
6 cups frozen blueberries

Brown Butter Crisp

1 cup flour
1/2 cup quick or instant oats (I like Trader Joe’s quick oats)
1/4 cup granulated sugar
1/4 cup turbinado sugar
1/4 cup dark brown sugar
1/2 tsp salt
1/2 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