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Blueberry crisp Add to ...

You may have heard the words crumble, crisp and cobbler thrown around. A crisp and a crumble are similar and are often used interchangeably, but crisp is a more commonly used American term, while crumble is British.

A cobbler has more of a biscuit/dough topping.

  • Preparation time: 10 minutes
  • Cooking time: 40 minutes
  • Ready time: 1 hour (includes 10 minutes for cooling)
  • Servings: 6 to 8


6 cups blueberries (or fruit of your choice)

1 tablespoon fresh lemon juice

1/2 cup white sugar

1 tablespoon all-purpose flour


1-1/2 cups large-flake rolled oats

1/2 cup all-purpose flour

1/2 cup chopped walnuts

1/3 cup brown sugar

1/2 teaspoon cinnamon

1 teaspoon vanilla

1/3 cup butter, at room temperature


Preheat oven to 350 F.

Grease an 8 ” x 11” casserole dish. Set aside.

Toss washed blueberries with lemon, sugar and flour and pour into casserole dish.

In a medium bowl, combine oats, flour, brown sugar, walnuts, cinnamon and vanilla.

Add butter and combine until butter is evenly distributed. It's easiest to do this with clean hands.

Sprinkle the topping evenly over the blueberries. Bake for 40 minutes or until berries are hot and topping is golden and fragrant.

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