Description
A refined balance of tart blueberries and buttery crunch, this elegant dessert offers modern flavors with a timeless appeal.
Ingredients
Scale
- 5 cups fresh blueberries, rinsed and drained
- 1/3 cup granulated sugar
- 2 tsp fresh lemon juice
- 1 tsp finely grated lemon zest
- 2 tbsp cornstarch
- Pinch of fine sea salt
- 1 tsp vanilla extract
- 1 tbsp unsalted butter, cut into small pieces
- 3/4 cup old-fashioned rolled oats
- 3/4 cup all-purpose flour
- 1/2 cup light brown sugar, packed
- 1/2 tsp ground cinnamon
- 1/4 tsp fine sea salt
- 6 tbsp unsalted butter, browned and cooled slightly
- 1/3 cup chopped toasted almonds or pecans (optional)
Instructions
- Preheat the oven to 375°F (190°C). Lightly butter an 8-inch square baking dish.
- Combine blueberries, granulated sugar, lemon juice, lemon zest, cornstarch, vanilla, and salt in a medium bowl. Toss until berries are glossy.
- Pour the fruit into the prepared dish and scatter pieces of butter over the top.
- Stir oats, flour, brown sugar, cinnamon, salt, and nuts in a separate bowl. Add browned butter and mix until clumps form.
- Distribute the crumble over the blueberries, pressing lightly to form clusters.
- Bake for 30–35 minutes, until the topping is golden brown and the filling bubbles at the edges.
- Let the crisp rest for 10–15 minutes before serving warm with crème fraîche or vanilla ice cream.
Notes
For an extra glossy finish, brush the exposed berries with apricot glaze after baking. Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 18g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 30mg