Why is my blueberry crisp watery?

The most common reason for a watery blueberry crisp is using blueberries that are particularly juicy. If you notice your berries are juicy or if you’re using frozen berries, add up to an extra 1/2 teaspoon of cornstarch to help absorb some of the excess moisture as the crisp cooks.

What's the difference between a crisp and a crumble?

Both recipes are made with fresh fruit and a crumbly topping. However, crisps contain oats and crumbles do not.

Easy Blueberry Crisp - Little Broken

Description

This Easy Blueberry Crisp Recipe with Oats is a crowd-pleasing summer dessert! Everyone who tries it always asks for a recipe. It features a delicious two of my favorite ingredients that make this crisp absolutely delicious.

Ingredients

Scale

For the Blueberry Filling:

4 cups fresh or frozen blueberries
2 Tbsp. granulated or cane sugar
1 Tbsp. fresh lemon juice
Zest of 1 lemon
1 1/2 tsp. cornstarch (if using frozen blueberries, increase to 2 tsp.)
1/2 tsp. ground cinnamon

For the Oat Topping:

1 cup old-fashioned oats
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/4 tsp. salt
1/2 cup unsalted butter, melted
1 tsp. almond extract

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Instructions

Preheat your oven to 350°F. Grease a 9X9 or 11X7 baking dish, or 10-inch oven-safe skillet. I do not recommend using 9X13 pan or 12-inch skillet as it will be too big for this recipe.
Combine the blueberries, sugar, lemon juice, lemon zest, cornstarch, and cinnamon in a large bowl. Gently mix until the blueberries are evenly coated. You can also do this step directly inside the baking dish.
Pour the blueberry mixture into the prepared baking dish and spread it out evenly.
Mix the oats, flour, brown sugar, and salt in a separate bowl. Add melted butter to the oat mixture, mixing to combine. Stir in almond extract.
Sprinkle the oat topping evenly over the blueberry filling.
Place the baking dish in the preheated oven and bake for 40-45 minutes, or until the topping is golden brown and the blueberry filling is bubbly around the edges. If the topping begins to brown too much, cover loosely with aluminum foil.
Allow the blueberry crisp to cool for at least 10 minutes before serving. Serve warm, optionally with a scoop of vanilla ice cream or a dollop of whipped cream.

Notes

Using other fruit: Some of my favorites are nectarines, plums, peaches, blueberries, cherries, or strawberries.
Add nuts: Include up to ½ cup of chopped nuts such as almonds, walnuts, or pecans in the topping for a bit of crunch.
Leftovers: Refrigerate leftovers in a closed container for up to 3 days. Enjoy it warm or cold. It makes for a delicious afternoon snack mixed with high-protein cottage cheese.

Nutrition

Serving Size: 1/8
Calories: 281
Sugar: 22.7 g
Sodium: 78.8 mg
Fat: 11.8 g
Carbohydrates: 40.8 g
Protein: 3 g
Cholesterol: 30.5 mg