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Browned Butter Blueberry Crisp

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.
Course: blueberry, crisp, Dessert, Fruit
Cuisine: Dessert, fall, fall baking
Keyword: blueberries, browned butter, crisp, frozen blueberries, fruit crisp
Servings: 8

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! 

Notes

See blog for dietary substitutions for dairy and gluten.