4/2/2023 0 Comments Blueberry crisp recipeLemon juice: To coat the apples and blueberries in the coconut sugar, add 1 Tablespoon of lemon juice.Apples: You’ll need 2 Pink Lady or Honey Crisp apples and 1 Granny Smith apple for this healthy blueberry apple crisp.I recommend using fresh blueberries, but frozen will work too. Blueberries: To start, add 2 cups of blueberries to a large mixing bowl.Avoid the urge to press down the crisp topping into the berries we want the topping light and crumbly. Add the crisp evenly on top of the blueberry filling.Place the topping into the fridge so the butter can firm up again. Don’t have a pastry cutter? You can also use your hands to incorporate the butter into the other ingredients. Using a pastry cutter, cut the butter into the ingredients until the butter is the size of small peas.Add the butter cubes on top of the other topping ingredients. Combine the the brown sugar, cinnamon, oats, flour, and salt for the crisp topping.Keep the filling and topping as cold as possible while preparing! Place in the fridge to chill while making the crisp topping. Transfer the blueberry filling into a 9×9-inch pan.Like lemon-blueberry desserts? Add the zest of a lemon to the filling!.After washing the berries, make sure they are 100% dry before starting so you don’t get a watery/wet crisp. Feel free to reduce the sugar if you are starting with sweeter berries. Combine the blueberries with lemon juice, sugar, cornstarch, and sugar.Plus, I’ve got a few tips sprinkled throughout the text! The following descriptions correlate to the numbered images below. Hope you love this luscious Blueberry Crisp as much as we do! And if you have relatively tart berries and like sweet desserts, keep the amount as is. If you have sweet and ripe berries or don’t like especially sweet desserts, feel free to reduce it. Feel free to play around with how much sugar you add to the blueberries. But since testing this recipe back in Utah with “normal” blueberries I find it needs a bit of extra sugar. When we made this crisp with ripe, fresh, and sweet blueberries, I’d generally use about 1/4 to 1/3 cup sugar. With a big scoop of good vanilla ice cream, I’m convinced there aren’t too many better desserts! Playing with the amount of sugar The husband’s favorite way? Blueberry Crisp! This recipe is sweet and syrupy with a thick crisp topping. My favorite way to use those berries was is this Blueberry Smoothie. We’d get so many blueberries that they ended up in pretty much everything from breakfast to dinner to dessert (and snacks afterward). There is nothing that compares to those ripe and plump blueberries! We loved to go blueberry picking or pick up fresh blueberries from fruit stands in Maine and New York. When my husband and I lived in Boston, we spent our weekends road tripping along the East Coast. Have a plethora of blueberries? Make Blueberry Crisp and then use up the leftovers on these Healthy Blueberry Muffins, Blueberry Pancakes, or Lemon Blueberry Bread! This fruit dessert is easy to make and goes perfectly with some fresh whipped cream or vanilla bean ice cream! This insanely tasty Blueberry Crisp is topped with a crunchy and crumbly oat topping and filled with juicy sugared blueberries.
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