Can I use frozen blueberries?

Yes! Frozen blueberries work well in this recipe. Double the flour you toss them with (use 2 tablespoons instead of 1) to compensate for the extra moisture they release as they bake. No need to thaw first.

How do I know when the crisp is done?

You're looking for two things: the fruit should be visibly bubbling around the edges of the dish, and the oat topping should be deep golden brown. This usually takes 30–40 minutes at 375°F. If the topping is browning too fast, tent it loosely with foil.

Can I make this gluten-free?

Yes - substitute a 1:1 gluten-free all-purpose flour blend for the regular flour in both the filling and the topping, and make sure your oats are certified gluten-free. Everything else in the recipe stays the same.

Brown Butter Blueberry Crisp (Easy Summer Dessert)

Name: Brown Butter Blueberry Crisp Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 lb. fresh blueberries (~4 cups); zest from 1 medium lemon; 1 Tbsp. granulated sugar; 1 Tbsp. all-purpose flour; vanilla ice cream for serving; 1/2 cup butter; 1 cup old-fashioned oats; 1/2 cup flour; 1/2 cup sliced almonds; 1/3 cup brown sugar; pinch of salt

Description

This brown butter blueberry crisp has a nutty oat topping and juicy berry filling. Ready in 45 minutes and perfect with vanilla ice cream!

Ingredients

Units Scale

1 lb. fresh blueberries (~4 cups)
zest from 1 medium lemon
1 Tbsp. granulated sugar
1 Tbsp. all-purpose flour
vanilla ice cream for serving

Brown Butter Oat Topping

1/2 cup butter
1 cup old-fashioned oats
1/2 cup flour
1/2 cup sliced almonds
1/3 cup brown sugar
pinch of salt

Instructions

Preheat oven to 375 degrees F.
In a large bowl, toss together blueberries, lemon zest, sugar, and flour. Transfer to a greased 2 quart oval baking dish or pie platter.
In a small saucepan, heat butter over medium heat. Lower the heat to low and cook 2-4 minutes, until it turns deep golden and smells nutty. Watch closely as the strength of burners can vary greatly.
To the same bowl that you used for blueberries, add oats, flour, almonds, brown sugar, and a pinch of salt. Stir together until combined. Pour the brown butter mixture over the top and stir together until combined.
Sprinkle the oat mixture evenly over blueberries, letting some berries peek through.
Bake for 30-40 minutes, until fruit is bubbly and oats are golden brown. Let cool slightly and serve with vanilla ice cream.

Notes

Storage: Store in the refrigerator in an airtight container for 1-2 days. Serve at room temperature or slightly warm. Gently reheat in a 350 degree F oven to serve crisp and warm.
Ingredient notes: This recipe was developed for fresh blueberries, but frozen blueberries will work in this recipe. Double the flour to help thicken them, as they will release some extra moisture.
Prep ahead: Mix up the brown butter oat mixture up to a day in advance. Store in the refrigerator. You can also make the crisp and refrigerate it for up to 24 hours before baking. Or, bake and then gently reheat in the oven before serving.
Serve with: Vanilla ice cream, yogurt, or whipped cream are all delicious toppings!