This ginger blueberry crisp is an easy & healthy dessert to bake. It features juicy blueberries with a hint of ginger and a crunchy oat topping. Serve with ice cream for the perfect dessert or even on its own in the morning!
Easy to Make Ginger Blueberry Crisp
What I like about this dessert is that it’s way easier than cooking a blueberry pie, but tastes just like one!
We first prepare the ginger blueberry layer by mixing all the ingredients together. We then transfer the mixture into a cast iron pan or baking dish. Afterwards, we prepare the crispy oat topping in a separate bowl and place over the blueberry layer. That’s it! The last step is to bake for 40-45 minutes in the oven.
Ingredients List
- Blueberries: I recommend using frozen blueberries but you can also use fresh. Don’t have blueberries on hand? Use any frozen berries you might have in your freezer!
- Cornstarch: To thicken the blueberry filling.
- Ginger: use fresh grated ginger for its spicy taste. If you don’t like spicy desserts, you can omit ginger in this recipe.
- Maple syrup: to balance the spicy flavor of the ginger with sweetness.
- Old fashioned rolled oats: we want the topping to be crispy so I suggest to use rolled oats vs instant oats.
- Flour: combined with rolled oats will make the perfect topping. Use all purpose flour or swap for gluten-free flour if you prefer.
- Flaked almonds: optional but will give even more texture!
- Coconut sugar: or brown sugar to sweeten the topping.
- Coconut oil: room temperature, we don’t want it to be liquid. We will incorporate it with our hands into the mixture. You can also use cold unsalted butter.
- Cinnamon: to add some extra spiciness.
- Pinch of salt to balance flavors.
Serve With Ice Cream
I recommend serving the hot blueberry crisp with a scoop of vanilla ice cream. The combination is a perfect match. You can choose vegan ice cream if desired.
Does Blueberry Crisp Freeze Well?
I recommend freezing it after baking, only when it’s completely cooled down. It will last up to 2 months in the freezer. To defrost, you can microwave or bake for a few minutes at 350F degrees.
Conservation
Cover the pan tightly with plastic wrap or a fitted lid to keep it air-tight and keep in the refrigerator for up to a week.
Easy Ginger Blueberry Crisp
6
servings15
minutes40
minutes55
minutesThis ginger blueberry crisp is an easy & healthy dessert to bake. It features juicy blueberries with a hint of ginger and a crunchy oat topping. Serve with ice cream for the perfect dessert or even on its own in the morning!
Ingredients
- Blueberry filling
5 cups frozen blueberries
1 tbsp cornstarch
1 tbsp grated fresh ginger
2 tbsp maple syrup
- Topping
1 cup of rolled oats
¼ cup all-purpose flour
¼ cup of flaked almonds (optional)
⅓ cup of brown sugar or coconut sugar
5 tbsp of room temperature coconut oil or cold unsalted butter
1 tsp of grounded cinnamon
Pinch of salt
Instructions
- Preheat the oven to 375F.
- In a big bowl, combine all the ingredients for the blueberry filling.
- Pour the mixture into a 10” cast iron pan or square baking dish (8”).
- In another bowl, add rolled oats, flour, flaked almonds, brown sugar, cinnamon and salt. Mix well with a spoon. Add coconut oil and use your fingers to incorporate to create a crispy topping. Transfer over the blueberry filling.
- Cook for 40-45minutes.
- Let it sit for a few minutes and serve with vanilla ice cream.
