Best 7 Blueberry Crisp With Cinnamon Streusel Topping Recipes

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Blueberry crisp with cinnamon streusel topping is a delightful and comforting dessert that combines the sweet and tangy flavors of blueberries with a crunchy, buttery streusel topping. It is a classic American dessert that is perfect for any occasion, from casual family gatherings to elegant dinner parties. Whether you are a seasoned baker or a beginner in the kitchen, this guide will provide you with all the information you need to create a delicious and memorable blueberry crisp with cinnamon streusel topping.

Let's cook with our recipes!

BERRY CRISPS WITH STREUSEL



Berry Crisps with Streusel image

Provided by Alton Brown

Categories     dessert

Time 1h5m

Yield 4 servings

Number Of Ingredients 10

12 ounces frozen berries, blueberries or raspberries
1/4 cup sugar
2 teaspoons cornstarch
2 1/2 cups streusel topping, recipe follows
4 1/2 ounces all-purpose flour
6 ounces light brown sugar
1 teaspoon kosher salt
1 teaspoon ground cinnamon, clove, nutmeg, and/or allspice
6 ounces almonds, toasted and chopped
3 ounces unsalted butter, room temperature

Steps:

  • Heat the oven to 350 degrees F.
  • Combine the frozen berries, sugar, cornstarch and 1/2 cup of the streusel topping in a medium mixing bowl. Divide the mixture evenly between 4 (8-ounce) coffee mugs. Top each mug with 1/2 cup of the streusel topping.
  • Put the ramekins on a half sheet pan and bake on the middle rack of the oven until the fruit is bubbling and the topping is browned, about 30 to 35 minutes. Cool the crisps for 15 minutes before serving.
  • Whisk together the flour, sugar, salt, cinnamon and almonds in a medium mixing bowl.
  • Add the butter and use your fingers to lightly knead it into the dry ingredients until the mixture is crumbly and the butter is well incorporated.
  • Use to top muffins, quick breads, crisps or ice cream. Store in an airtight container, in the refrigerator, for up to 1 month.
  • Yield: about 3 cups

BLUEBERRY CRISP WITH CINNAMON-STREUSEL TOPPING



Blueberry Crisp with Cinnamon-Streusel Topping image

Categories     Dessert     Bake     Blueberry     Walnut     Summer     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Serves 8 to 10

Number Of Ingredients 9

7 6-ounce baskets fresh blueberries (about 8 cups)
3/4 cup plus 6 tablespoons sugar
1 3/4 cups all purpose flour
1 cup finely chopped walnuts
6 tablespoons (packed) dark brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup unsalted butter, melted, cooled
Whipped cream

Steps:

  • Preheat oven to 350°F. Combine 2 1/2 cups blueberries and 3/4 cup sugar in large saucepan. Cook over low heat until berries soften and release their juices, stirring frequently, about 8 minutes. Mix in remaining blueberries. Transfer mixture to 13 x 9 x 2-inch glass baking dish.
  • Mix flour, walnuts, brown sugar, cinnamon, salt and remaining 6 tablespoons sugar in large bowl to blend. Gradually add cooled melted butter, mixing with fork until small moist clumps form. Sprinkle streusel over berries.
  • Bake until topping is crisp and golden and filling is bubbling, about 45 minutes. Cool slightly. Serve with whipped cream.

BLUEBERRY BUCKLE WITH STREUSSEL TOPPING



Blueberry Buckle with Streussel Topping image

This recipe has been passed around among the women of my church for years. Everyone loves the abundance of blueberries and the streusel topping.-Anna Higbee, Absecon, New Jersey

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 9 servings.

Number Of Ingredients 15

1/4 cup butter, softened
3/4 cup sugar
2 eggs
1 teaspoon vanilla extract
2-1/4 cups all-purpose flour, divided
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup buttermilk
2-1/2 cups fresh or frozen blueberries
TOPPING:
1/4 cup all-purpose flour
1/4 cup packed brown sugar
1/4 cup sugar
1/2 teaspoon ground cinnamon
1/4 cup cold butter, cubed

Steps:

  • In a bowl, cream butter and sugar. Add eggs and vanilla; mix well. Combine 2 cups of flour, baking powder and salt; add to creamed mixture alternately with buttermilk. Mix well. Toss berries in remaining flour; fold into batter (discard any flour that doesn't stick to berries). Spread batter in a greased 9-in. square baking pan. For topping, combine flour, sugars and cinnamon; cut in butter until the mixture resembles coarse crumbs. Sprinkle over batter. Bake at 375° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

Nutrition Facts :

BLUEBERRY CRISP



Blueberry Crisp image

In Marion, Michigan, Betty Geiger takes advantage of frozen blueberries to make this fruity crisp with a sweet golden topping. A dollop of vanilla yogurt adds to its homemade taste.

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 6 servings.

Number Of Ingredients 9

2 packages (12 ounces each) frozen unsweetened blueberries, thawed
2 tablespoons plus 1/2 cup all-purpose flour, divided
2 tablespoons brown sugar
1/4 teaspoon ground cinnamon
3 tablespoons cold butter
TOPPING:
1 cup (8 ounces) fat-free plain yogurt
1/2 teaspoon vanilla extract
Sugar substitute equivalent to 2 teaspoons sugar

Steps:

  • Place the blueberries in an 8-in. square baking dish coated with cooking spray. Sprinkle with 2 tablespoons flour. In a bowl, combine brown sugar, cinnamon and remaining flour; cut in butter until crumbly. Sprinkle over berries. Bake at 350° for 25-30 minutes or until bubbly and golden brown. , For topping, combine yogurt, vanilla and sweetener; serve with the crisp.

Nutrition Facts : Calories 198 calories, Fat 7g fat, Cholesterol 1mg cholesterol, Sodium 99mg sodium, Carbohydrate 31g carbohydrate, Fiber 3g fiber), Protein 5g protein.

STREUSEL TOPPED BLUEBERRY MUFFINS



Streusel Topped Blueberry Muffins image

This is a really moist muffin if you don't overwork the batter. I'm a 'muffin snob' and I find myself making this same recipe over and over again! You'll never want to make a boxed blueberry muffin again.

Provided by Heather Walker

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Blueberry Muffin Recipes

Time 45m

Yield 12

Number Of Ingredients 15

2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 ½ tablespoons all-purpose flour
1 ½ cups fresh blueberries
½ cup butter
¾ cup white sugar
2 eggs
1 teaspoon vanilla extract
¼ teaspoon lemon zest
½ cup milk
2 tablespoons all-purpose flour
5 tablespoons white sugar
½ teaspoon ground cinnamon
2 tablespoons butter, diced

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
  • Combine 2 cups flour, 2 teaspoons baking powder, and 1/2 teaspoon salt in medium bowl. In a small bowl, sprinkle 1 to 2 tablespoons flour over blueberries, and set aside. (This simple trick will keep you from having "purple" batter)
  • In a large bowl, beat 1/2 cup butter with 3/4 cup sugar until light and fluffy. Beat in eggs, and stir in vanilla and lemon zest. Fold in dry ingredients alternately with milk. Fold in blueberries. Remember, fold gently, don't stir. Spoon batter into prepared cups.
  • Combine 2 tablespoons flour, 5 tablespoons sugar ,and 1/2 teaspoon cinnamon in a small bowl. Cut in 2 tablespoons butter with fork or pastry blender until mixture resembles course crumbs. Sprinkle over batter in muffin cups.
  • Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted in center of a muffin comes out clean. Cool in pans on wire rack. These muffins freeze really well, and re-heat in the microwave successfully. Hope you enjoy!!

Nutrition Facts : Calories 266.5 calories, Carbohydrate 38.9 g, Cholesterol 57.2 mg, Fat 10.9 g, Fiber 1.1 g, Protein 4 g, SaturatedFat 6.5 g, Sodium 262.8 mg, Sugar 20.2 g

BLUEBERRY CRISP WITH WALNUT STREUSEL TOPPING



Blueberry Crisp With Walnut Streusel Topping image

The topping for this can be made up to a day ahead and chilled. This is a must served with vanilla ice cream!

Provided by Kittencalrecipezazz

Categories     Dessert

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 13

1 1/2 cups flour
1/2 cup sugar
2 teaspoons grated lemon zest
1 1/2 teaspoons cinnamon (can use more to taste)
1/2 cup cold butter (no subs! cut into small pieces)
2 tablespoons cold butter
1 cup chopped walnuts
2 1/2 lbs fresh blueberries (about 8 cups)
1 cup sugar (or to taste)
2 tablespoons fresh lemon juice
2 tablespoons cornstarch
1 1/2 teaspoons cinnamon
1 pinch nutmeg

Steps:

  • Set oven to 350 degrees.
  • Butter a 13 x 9-inch baking dish.
  • For the topping; whisk together the flour, sugar, lemon zest and cinnamon.
  • Add in 1/2 cup plus 2 tablespoons cold butter pieces; using fingertips mix together until moist clumps form.
  • Add/mix in the nuts (can be made ahead and chilled in a covered container until ready to use).
  • For the filling; place the berries in a large bowl.
  • Drizzle the lemon juice over the berries, then toss berries lightly to coat with lemon juice.
  • In a small bowl mix together the sugar, cornstarch, cinnamon and nutmeg; sprinkle over the berries; toss gently to blend.
  • Transfer/spread the berry mixture to prepared baking dish.
  • Sprinkle the topping mixture over evenly.
  • Bake for about 45-50 minutes, or until the filling is bubbly and thick and topping is golden brown.
  • Cool slightly before serving.
  • Delicious!

Nutrition Facts : Calories 727, Fat 32.9, SaturatedFat 13.5, Cholesterol 50.9, Sodium 139.8, Carbohydrate 107.8, Fiber 7.4, Sugar 69.6, Protein 7.9

EASY DOUBLE BERRY CRISP



Easy Double Berry Crisp image

Turn to this easy scratch recipe when you're craving something sweet and homey. A simple streusel topping flavored with cinnamon gets layered on top of a bed of fresh blueberries and raspberries, baked until the fruit is bubbly and the streusel is golden and crisp. Serve with ice cream for an extra-sweet indulgence.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h15m

Yield 6

Number Of Ingredients 11

3/4 cup Gold Medal™ all-purpose flour
3/4 cup old-fashioned oats
1/2 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/2 cup cold butter, cut in pieces
3 cups fresh blueberries
3 cups fresh raspberries
1/2 cup granulated sugar
1/4 cup Gold Medal™ all-purpose flour
1/2 teaspoon ground cinnamon
1 teaspoon lemon juice

Steps:

  • Heat oven to 375°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
  • In medium bowl, mix 3/4 cup flour, the oats, brown sugar and 1/2 teaspoon cinnamon until blended. Cut in cold butter, using fork or pastry blender, until mixture is crumbly. (Do not overmix.) Set aside.
  • In large bowl, mix Filling ingredients until well coated. Spread evenly in baking dish. Sprinkle streusel over top.
  • Bake 30 to 35 minutes or until topping is golden brown and juices are bubbling along edges.
  • Cool at least 20 minutes before serving.

Nutrition Facts : Calories 480, Carbohydrate 76 g, Cholesterol 40 mg, Fat 3, Fiber 7 g, Protein 5 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 130 mg, Sugar 45 g, TransFat 1/2 g

Tips:

  • To ensure a golden brown and crispy topping, place the baking dish on the top rack of your oven.
  • If you want a gooey blueberry filling, use frozen blueberries instead of fresh ones.
  • Feel free to add a squeeze of lemon juice or a pinch of cinnamon to the blueberry filling for extra flavor.
  • For a crunchy streusel topping, use a combination of brown sugar and granulated sugar.
  • If you don't have vanilla extract, you can substitute almond extract or rum extract.
  • Serve the blueberry crisp warm with ice cream, whipped cream, or a dollop of sour cream.

Conclusion:

This blueberry crisp with cinnamon streusel topping is the perfect dessert for any occasion. It's easy to make, delicious, and sure to be a hit with everyone who tries it. So next time you're looking for a sweet treat, give this recipe a try. You won't be disappointed!

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