blueberry crisp

a good fruit crisp is our go-to potluck dessert all year long. it requires few ingredients, and it’s quick, easy, and so delicious. we also love that there are so many versions, from peach to cran-apple.  now that the weather is warming up and berries are in season, we are always sure to whip up a fresh berry filled version like this recipe that is stuffed with juicy blueberries. this recipe is very forgiving and is a perfect summer dessert to prepare with any kiddos. if you’re not a fan of almonds, you can leave them out or swap them for your favorite nut, like walnuts or pecans. vanilla ice cream is a must for serving! if you have any leftovers they can be stored, covered at room-temp for up to 2 days or for up to 6 days in the fridge. if you want to freeze it, it should last for up to 5 minutes when stored in an airtight container.

easy blueberry crisp! this quick blueberry crisp can be made with either fresh or frozen berries! the streusel topping contains nuts for an preheat oven to 375 degrees. make the filling: mix blueberries, sugar, cornstarch, lemon juice, and salt in a bowl. transfer to an 8-inch square baking dish. toss blueberries, cornstarch, sugar and a pinch of salt together in a bowl. combine flour, oats, brown and white sugar, cinnamon, nutmeg and pecans in a bowl., .

this blueberry crisp recipe is so easy! loaded with juicy blueberries & topped with buttery, crisp topping – the ultimate summer dessert! ingredients 6 to 7 cups (680g to 850g) blueberries, frozen 1/4 teaspoon cinnamon 1/4 teaspoon allspice 1 teaspoon vanilla extract 3/4 to 1 cup (85g to 113g) heat oven to 375 degrees fahrenheit. add blueberries, lemon juice, 2 tablespoons of flour, sugar, and pinch of salt to a 9-inch pie dish (or use a 2-quart, .

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