Golden browned butter, dark brown sugar, and old-fashioned oats, plus cinnamon and nutmeg are the perfect toppings for blueberries. This browned butter blueberry crisp will be your new fall favorite.
I love a good crisp. It is such an easy dessert, and made with the right ingredients, it takes the fruit flavors to a whole new level. For this crisp, we start with golden brown butter and add old fashioned oats, all purpose flour, dark brown sugar, ground cinnamon, and ground nutmeg. We mix that up, sprinkle it over Oregon Blueberries, and bake it to perfection. This browned butter blueberry crisp is going to be your new fall go to dessert, and it will not disappoint.
What you’ll need to make this browned butter blueberry crisp:
Dark Brown Sugar
All Purpose Flour
Old Fashioned Oats
Salted Butter (browned)
Ground Cinnamon
Ground Nutmeg
Frozen Oregon Blueberries
Granulated Sugar
Fresh Lemon Juice
The Topping
This crisp topping is unique in that it starts with a nice golden browned butter. Browned butter has an aromatic and flavorful quality that only comes from browning it to a deep golden amber.
Begin by mixing all of your dry crisp ingredients together. Set this aside. Now it is time to brown the butter.
While the actual browning of the butter is fairly simple, you will want to keep a close eye on it and be cautious because it can get bubbly and very hot.
Place your butter in a sauce pan on the stove on medium to high heat. Once it fully melts, stay close. Whisk the butter as it bubbles and browns, and watch to be sure that beneath the foamy butter that rises, your butter isn’t starting to burn. This should take no more than one to three minutes depending on your burner temperature. Remove the brown butter and immediately pour it over your dry crisp ingredients. Mix well until a nice crisp topping forms, and no dry ingredients remain unmixed. Set this aside while you prepare your blueberries.
The Berries + Putting it All Together
Known far and wide as a “Super Food,” frozen Oregon blueberries are in demand these days. They are a great addition to family celebrations and can be found in the freezer section of your local grocer.
Toss your frozen berries with the flour, sugar, and lemon juice. Ensure that all of the blueberries are evenly coated with the mixture.
Place your blueberry mixture in a 8 inch or 9 inch round or square pan. Pour the crisp mixture over it, completely covering the blueberries evenly. Bake at 375° for 30-40 minutes. Remove the crisp and allow it to cool slightly.
You can serve this warm or right out of the refrigerator. Top with fresh whipped cream or cold vanilla bean ice cream. Store any leftovers covered in the refrigerator for up to four days.
The Dietary Substitutions
I love providing gluten and dairy free substitutions so that those with alternate dietary needs can enjoy my recipes to their fullest! These are subs that I have either used and continue to stock in my own home, or that have come highly recommended from others. I want your baking experience to be the best it can be, and avoiding gluten or dairy shouldn’t hinder that process in the slightest.
As always, here is a list of tried and true dietary substitutes, so that you can enjoy this recipe without the additions of gluten or dairy.
Bob’s Red Mill 1:1 Gluten Free Baking Flour is a wonderful all-purpose sub, and it’s cup for cup, so use the same measurements as you would all-purpose flour.
If you want to ensure that your oats are gluten free, Bob’s Red Mill makes a certified gluten free old fashioned oat as well.
Miyokos butter is a plant based brick that closely resembles dairy butter not only in its look, but it’s taste as well. It melts, browns, and spreads just like real butter, and truly is a fantastic substitute in this recipe. Use it as a 1:1 ratio sub, same as the flour, so the recipe measurements will not change.
I hope you thoroughly enjoy this incredible fruit crisp! A sincere thank you to the Oregon Blueberry Growers for sponsoring this recipe. Be sure to head over to their website, oregonblueberry.com, and check out the gamut of other incredible recipes they offer.
If you loved this recipe, I’d be so grateful for you to leave a 5 star rating + review.
Tag @heathershomebakery on Instagram if you upload a pic too, because I want to see your creations. 😊
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XO,
Heather
PS- if you love fruit crisps, be sure to check out my Apple Walnut Crisp.
Browned Butter Blueberry Crisp
Ingredients
FOR THE CRISP TOPPING:
- 1 Cup Dark Brown Sugar, packed
- ½ Cup All Purpose Flour
- ¾ Cup Old Fashioned Oats
- ½ Cup Salted Butter, browned
- ½ Teaspoon Ground Cinnamon
- ¼ Teaspoon Ground Nutmeg
FOR THE CRISP FILLING:
- 3 Cups Frozen Oregon Blueberries
- ¼ Cup Granulated Sugar
- 1 Tablespoon All Purpose Flour
- ½ Tablespoon Fresh Lemon Juice
Instructions
- Preheat oven to 375°. Spray an 8 x 8” square pan or and 8”/9” round pan with nonstick spray, and set aside.
- In a medium size bowl, combine the brown sugar, flour, oats, cinnamon, and nutmeg. Whisk until combined, and set this aside while you brown your butter.
- Place your butter in a sauce pan on the stove on medium to high heat. Once it fully melts, stay close. Whisk the butter as it bubbles and browns, and watch to be sure that beneath the foamy butter that rises, your butter isn’t starting to burn. This should take no more than one to three minutes depending on your burner temperature. Remove the brown butter and immediately pour it over your dry crisp ingredients. Mix well until a nice crisp topping forms, and no dry ingredients remain unmixed. Set this aside while you prepare your blueberries.
- In a medium size bowl, place the frozen blueberries, granulated sugar, all purpose flour, and lemon juice. Gently mix with a fork until the blueberries are well coated with the mixture. Set aside.
- Pour the blueberry mixture into the prepared pan, and top with the streusel. Bake at 375° for 35-45 minutes, or until streusel is golden and fruit is soft and bubbly.
- Allowed to cool slightly before serving. Serve cold or warm. Top with fresh whipped cream, cold vanilla bean ice cream, or just as is. Store any leftovers in the refrigerator covered for up to four days. Enjoy!
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