Blueberry Crisp: Summertime Classic

Aimee Shugarman | Shugary Sweets

Sweet Blueberry Crisp with the punch of lime is the perfect dessert for any party. Serve warm with a spoonful of homemade whipped cream!

Blueberry Crisp Photo

I love crisps. Warm out of the oven with a spoonful of homemade whipped cream? It’s seriously one of my favorite desserts.

It also helps that making a crisp is incredibly easy.  Choose your fruit, add a little sugar, and top it with the most crisp topping you can imagine.

I tend to go a bit overboard in the crumb department. It’s like frosting on a cupcake, the more the better!

When I scoop out the crisp, I like the crunchy part. By making sure there is enough crunchy for everyone, I created this recipe! And let me tell you, the crunch with the tart blueberries, and the cold cream. OMG.

I added the lime to the recipe to give it a little tartness. The first batch of this was a little too sweet for me (I KNOW, am I actually saying those words???)

Plus, I love my fruit paired with citrus. Instead of lemons, I though lime might be a great choice. Guess what? It was, of course! I mean otherwise, this recipe would be Blueberry Lemon. Which would still have been delicious I’m sure, so if you’re about to ask if you can use lemon, the answer is YES.

Blueberry Crisp Picture

As for the whipped cream, it’s a cinch to make! Just beat your whipped cream with a little sugar to stabilize it. Of course, it becomes a sweet gooey mess when you spoon it onto the hot blueberry crisp. But that’s sorta the point, right?

You can skip the whipped cream and go for ice cream if you’d rather. I won’t judge. I like both! Although, sometimes ice cream can be a bit overwhelming when added to a crisp. Sure an apple crisp can hold up to the ice cream flavor (they are sort of meant to go together), but if you’ve never tried it with whipped cream, give this a try!

And as much as I love Cool Whip, in this recipe I promise it’s not the same. So don’t even try it! And don’t be grabbing that canned stuff either. Okay, I won’t know if you do, but make this. K? And then use the leftover whipped cream in your coffee or hot cocoa. YUM.

We love crisps, cobblers and pie. Want to make more? Try slow cooker cobbler with berries, skillet peach cobbler or our strawberry pie recipe.

    10 Servings

Ingredients

For the Filling:
  • 4 cups blueberries, fresh
  • 1/4 cup granulated sugar
  • 1 lime, zested
For the Crumble:
  • 1/2 cup brown sugar
  • 1/2 cup all-purpose flour
  • 1/2 cup quick oats
  • 1/4 cup unsalted butter, softened
  • 1 lime, zested
For the Whipped Cream:
  • 1 cup heavy cream
  • 1/3 cup granulated sugar

Directions

  1. In a bowl, combine the blueberries, granulated sugar and the zest of one lime. Pour into the bottom of a 2 qt casserole dish.
  2. For the crumble, combine the sugar with flour, oats, butter and zest of lime. Mix until the butter is incorporated and the mixture becomes like “crumbs.”
  3. Spread over top of blueberries, pressing until it becomes firm.
  4. Bake in a 375°F oven for 35 minutes.
  5. For the whipped cream, beat the cream and sugar on high with an electric mixer for 3 minutes, until stiff peaks form. Refrigerate until ready to use.
  6. Serve the hot crumble with a spoonful of whipped cream. ENJOY.

Blueberry-crisp-photo

Rate This Recipe!


Rating: 2.7 / 5.0 (105 Votes)
Tags: , , , ,
Aimee-shugarman

About Aimee

Aimee Shugarman of Shugary Sweets likes all things sweet, as you can probably guess. Writing about homemade candy came naturally, and we're oh so thankful she's our Candy Fanatic.

Around the Web

x Close Ad