Blueberry Crisp Recipe (2024)

2 1/2 Pounds of blueberries? Or 2 1/2 pints?

My experience with defrosting frozen berries is that a lot of juice/water ends up in the mix. With pies/tarts, I generally use the standard method to give some "body" to the liquid (I don't like 'runny' berry pies). Take some of the berries and all of the juice water and put it in a sauce pan with some sugar and bring to a simmer. Take some of the corn starch, mix it in cold water, and then add it to the berry/sugar mix. Return to a simmer, stirring constantly and simmer until clear ~5 mins.

I understand your irritation, but now that I've had a kitchen scale for a couple years I seldom use measuring cups at all. A scale is a cheap investment and makes cooking and baking far more consistent.

2 and a quarter pounds will be approximately 3 pints -- weight is a more accurate measure b/c blueberry sizes vary so much

Is it too much to ask to put things like blueberries into cups, as well as pounds. Not everyone has a kitchen scale.I'm speaking to those who set the guidelines for recipes. This is not the only recipe that has neglected to do so. And it's getting tiresome.

It's late July and I'm in Portland Oregon so, I'm definitely making this with freshly picked blackberries!

The blueberry crisp was amazing! I used frozen blueberries that I didn’t defrost and everything turned out well. This was super simple to make and very worth it. I would absolutely recommend this recipe

This was amazing. I used whole almonds that I smashed into bits with a mallet for a bit of crunchiness — made the topping delicious. As per other comments, yes, the topping was hard when I took it out of the fridge but I just nuked it for 30 seconds and it softened enough to work with but retained its crumbliness. I too made one and a half times the topping to cover my Blueberries. I baked it in a 2 qt cast iron gratin pan and used closer to 3 lb of blueberries to accommodate my pan size.

Excellent. Followed the recipe exactly, was really perfect. Served with a scoop of vanilla ice cream - was a crowd pleaser. I will make this again and highly recommend.

What pan size is best?

I found this to be WAY too sweet. Next time I'll cut the sugar by 1/4 or even 1/2.

This was absolutely delicious. It was 2-2/14 lbs, which came out to about three pints in the grocery store. It was so easy, and I appreciate not having to take out my big heavy mixer! The only suggestion I might have made is to add another half batch of the topping, because the topping did not quite cover the top of my 9x9 pan. The topping was yummy and added that night bit of crunch and richness. But you don't have to. It was great in its original form.

Fruits have natural sugars and actually don't require cane sugar to be sweet when cooked. If you substitute pears for cane sugar you'll be surprised by how sweet it is. The topping can also be sweetened with dates or maple syrup which requires a fraction of the amount to provide all the sweetness you could want. Americans are literally dying from the amount of sugars consumed. Would be wonderful to see more alternatives in recipes.

Halved this and cooked it on the grill in a cast iron skillet. It turned out perfectly!

Always freeze washed and dried summer berries in. iplocs for baking later. Just oss the frozen berries with a very small spoonful of cornstarch.

Has anyone made this topping with apples instead of blueberries?

As a family that owns and operates a pick-your-own blueberry farm, we are always on the lookout for great recipes that include this luscious fruit and this one is immensely popular. There’s a dense and flavorful quality to it that makes guests clamor for more and yet it’s so simple. The only variations that I make on the recipe are adding a pinch or two of nutmeg and grinding the almonds so they are chunky rather then slivered.

I’m allergic to nuts so substituted 1/2 cup toasted old fashioned oats. Also cut sugar to 1/3 cup in topping, and for crisp omitted sugar but added 1/3 cup organic blueberry jam. Excellent!

I used oat flour for topping - you can make your own by finely grinding regular (not 1-minute) oatmeal. It was amazing!!

I made a double recipe for a group of 12. I used fresh blueberries from my farmers market that I bought in advance and froze. It took more than 45 minutes to start bubbling. I took it out of the oven before starting to grill the main course. Then rain delayed my grilling. So I put it back in a warm oven so that it would be warm when served. The filling was runny when it was served. Would it have been thicker if I didn't rewarm it? It was delicious nonetheless, a la mode.

Delicious!!

Made basically as written, with dark brown sugar, a Meyer lemon and 24 oz of frozen blueberries in an enameled cast-iron pan. The fragrance was incredible and I had guests go back for thirds! Great payoff for a quick, easy bake.

Simple, yummy.

A pint is a pound the world around!

For those who find it tiresome to have ingredients listed by weight instead of cups, pints and pecks, etc. -- may I suggest it would be less tiresome and result in tastier outcomes for those who eat your cooking to invest $12 in a NYT pick of a budget scale:"Ozeri Pronto Digital Multifunction Kitchen and Food ScaleLess expensive but still accurateFor nearly half the cost of our top pick, the Ozeri Pronto delivers the same level of accuracy but has a much shorter auto-off time."

I added dried ginger to the dry mixture and upped the lemon. Delicious.

Family loved this. I used half blueberries and half black berries, this recipie would do well with most soft fruits. Next time I would swap out the almonds for a less dense nut like walnuts or pecans. You can reduce the sugar a little, becomes almost too sweet. I made one and half times the topping and that worked well.

Delicious but very runny even though it was bubbly when I took it out. Suggest you add some tapioca similar to the amount for a pie. Easy summer dessert I will do again

This was a hit (better than a 5 star restaurant) at a summer gathering of friends!I reduced the amount of sugar - 1/4 c. white sugar on the berries and scant 1/2 c. brown sugar for the topping. I added additional sliced almonds which I did not toast. This was just the right of topping for the crisp which I made in a 1.8 liter corning ware casserole dish.

I made this for a summer gathering with friends and it was a huge hit - compared to 5 star restaurant dessert!I cut down the sugar in the recipe and used used half the sugar for the blueberries (1/4 cup) and for the topping I replaced white sugar with brown sugar - a scant half cup. I added a bit more almonds but didn't toast them. It took 3 pints of blueberries to fill my 1.8 liter corning ware casserole dish. The amount of topping was perfect!