Our blueberry crisp uses cornflakes for added crunch in the topping and a little cinnamon in both the topping and fruit filling to add a subtle note of spice to the overall flavor.
Cooking with blueberries: FAQs
Fresh blueberries are in season from late May through early October, and fresh-frozen blueberries are available year-round.
A pint of average-sized blueberries equals approximately 2 cups.
When shopping for fresh blueberries, look for ones that are dark blue with a silver/white “bloom” and avoid any that are purple or green as they haven’t ripened properly. When you get home open the container and throw away any berries that are soft or squishy because they will ruin the rest of the batch.
Blueberries tend to absorb a lot of moisture which accelerates spoilage, so don’t wash them until you’re ready to eat them. Store blueberries in the coldest part of the refrigerator for up to five days. Avoid putting them in a crisper drawer because the added humidity will shorten their shelf life.
To freeze blueberries, wash and drain them thoroughly, pat dry, and arrange them in a single layer on a baking sheet. Place them in the freezer until solid, then pack them into freezer storage bags or containers.
To wash blueberries, swish them around in a bowl filled with three parts cool water to one part white vinegar. Drain in a colander, then rinse under cool running water. To dry, we recommend spreading washed blueberries on a clean kitchen towel and letting them air dry.
More Blueberry Recipes
- Lemon-Blueberry Loaf Cake
- No-Bake Cheesecake Parfaits
- Fruit Topped Greek Yogurt Pie
- Blueberry Basil Mojito
Easy Blueberry Crisp
- 2 pints fresh blueberries
- 1 tablespoon cornstarch
- 1/2 teaspoon cinnamon
- 1 tablespoon lemon juice
For the topping:
- 1/3 cup all-purpose flour
- 3/4 cup flake cereal, corn flakes, bran flakes, etc.
- 2 tablespoons sugar, or more to taste
- 1/2 teaspoon cinnamon
- 4 tablespoons melted butter
- Wash the blueberries and gently pat them dry. Preheat the oven to 375°F and butter the bottom and sides of a 1-1/2 quart baking dish.
- Place the blueberries in a large bowl, sprinkle with the cornstarch and cinnamon and toss to coat. Add the lemon juice, mix well and transfer the mixture to the prepared baking dish (see recipe notes). Set aside.
- Place the cereal in a food storage bag and using a rolling pin, crush the flakes into coarse crumbs. You should end up with 1/3 to 1/2 cup.
- Place the cereal in a bowl and add the flour, sugar and cinnamon. Mix well. Add the melted butter, combine thoroughly, then taste and add more sugar if desired.
- Using your fingers, crumble about half of the cereal mixture over the blueberries and combine gently.
- Crumble the remainder of the topping over the berries, cover and bake until the berries are tender, 30 to 35 minutes.
- Uncover and return to the oven until the topping is crisp and golden brown and the berries are bubbly, 8 to 12 minutes more.
- Allow the crisp to cool for 30 to 40 minutes, then spoon into individual serving dishes. Top with fresh whipped cream or vanilla ice cream if desired.