Blueberry Brown Butter Crisp
Time: 44 minutes
Serves: 6
Sweet blueberries cooked to a thick jam then topped with a crisp made of oats, brown butter, and brown sugar. This blueberry crisp is warm and comforting, like a memory of Grandad’s kitchen. Yet it’s made completely on the stovetop—no oven required! Serve it warm or let it cool a bit and a scoop of vanilla ice cream.
Prep Time:
15 minutes
Cook Time:
29 minutes
Serves:
6
Perfect for:
Breakfast And Brunch
Bookclub Bites
Potluck Standouts
Ingredients
- 10 tablespoons (1 ¼ sticks) unsalted butter
- 1 ½ cups all-purpose flour
- 1 cup rolled oats
- 1/2 cup sliced almonds
- 2 tablespoons brown sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt, divided
- 1 teaspoon vanilla extract
- 1/4 cup sugar
- 2 tablespoons cornstarch
- 5 packages (6 ounces each) Driscoll’s Blueberries
- Zest of 1/2 lemon
Directions
- PREHEAT a large skillet over medium heat.
- CUT 10 tablespoons unsalted butter into cubes.
- PLACE into prepared skillet.
- COOK and STIR CONSTANTLY with a silicone spoon or wooden spoon until butter begins to foam.
- CONTINUE COOKING and STIRRING 2 –3 minutes until brown and fragrant. Do not overcook.
- TRANSFER butter to a small bowl and SET ASIDE.
- PLACE 1 ½ cups flour into a large mixing bowl.
- ADD 1 cup rolled oats.
- ADD 1/2 cup sliced almonds.
- ADD 2 tablespoons brown sugar.
- ADD 1/2 teaspoon ground cinnamon.
- ADD 1/4 teaspoon salt.
- ADD brown butter and STIR thoroughly to combine.
- RETURN skillet to medium heat.
- TRANSFER flour mixture to skillet.
- COOK and STIR FREQUENTLY 10 – 12 minutes until lightly browned.
- REMOVE from heat and STIR IN 1 teaspoon vanilla extract.
- TRANSFER mixture to a bowl and SET ASIDE to cool.
- PLACE 1/4 cup sugar into a small bowl.
- ADD 2 tablespoons cornstarch.
- ADD remaining 1/4 teaspoon salt.
- STIR to combine.
- SET ASIDE sugar mixture.
- RETURN skillet to medium heat.
- RESERVE 1/3 cup blueberries for garnish.
- PLACE remainder of 5 packages (6 ounces each) blueberries into prepared skillet.
- ADD zest of 1/2 lemon.
- COOK and STIR OCCASIONALLY until blueberries begin to break down and release juices, about 10 minutes.
- ADD sugar mixture and INCREASE HEAT to medium high.
- CONTINUE COOKING and STIR CONSTANTLY 2 –3 minutes until mixture thickens.
- REMOVE from heat.
- SPRINKLE prepared topping over blueberry mixture.
- ALLOW to cool somewhat.
- GARNISH with reserved blueberries.
- SERVE immediately.
