Blueberry Crisp on July 4th


Tossing ripe, mouth-watering summer berries into a pyrex pan with your favorite crumb topping is always a summer crowd pleaser.  If only the terms for these toppings were as easy as making these crisps- oh wait- is it a crumble? a cobbler? a buckle or a grunt?

Here’s a little help with the terminology for all you enthusiastic fruit bakers out there. When you’re done studying your vocabulary,  rinse your berries and toss them with these few ingredients.  It’ll take you all of 5 minutes to throw this easy Blueberry Crisp into the oven on the morning of your 4th of July celebration.

I brought this crisp to a friend’s home the other night (the kind of dear friend who didn’t mind that a good sized square was already missing from the corner) and she texted me for the recipe before I pulled into my driveway at the end of the evening. I seem to recall someone scraping the corners of the glass pan with a spoon loaded with ice cream before we accepted that it was all gone.

Top this crisp with Ronnybrook Ice Cream if you’re baking with dairy, or bake with a vegan margarine (Earth Balance) and top it with a non-dairy treat like Nada-Moo if you’re going vegan or pareve.

BTW, a CRISP is generally defined as a fruity baked dessert with butter, oats and nuts as the topping. In this recipe, Ronnie Fein adds a cup of bran flakes, adding another layer of flavor, fiber and crunch.  She learned that trick from her Mom. I’m definitely going to keep bran flakes in my pantry from now on.

Thank you, Ronnie Fein, fellow kosher blogger in CT, friend and author of Hip Kosher, for this delicious recipe.

Hope your 4th is as juicy as mine will be! I’d love to know what you’re serving!

Blueberry Crisp

6-8 servings

Blueberry Crisp

This crisp will be crispier if baked in a 9x14 pyrex pan. If you prefer a a softer, more fruity texture bake it in an 8x8 pan.

Thank you, Ronnie Fein, for this recipe.

This crisp is dairy if made with butter. It is easily veganized and made pareve by using a non-dairy margarine.


  • 2 pints fresh blueberries
  • 1/3 cup sugar
  • 5 tablespoons all-purpose flour
  • 1/4 teaspoon ground cinnamon
  • 2 tablespoons lemon juice
  • 1 cup bran flakes or raisin bran
  • 1/2 cup quick cooking or rolled oats
  • 1/2 cup chopped nuts such as almonds, cashews or pecans
  • 1/4 cup brown sugar
  • 1/2 teaspoon ground cinnamon
  • 6 tablespoons melted unsalted butter or margarine


  1. Preheat the oven to 350 degrees.
  2. Combine the blueberries, sugar, flour, 1/4 teaspoon cinnamon and lemon juice in a 6-cup baking dish. Set aside.
  3. Crush the cereal flakes slightly and put them in a bowl. Add the oats, nuts, brown sugar and 1/2 teaspoon cinnamon and toss ingredients to distribute them evenly.
  4. Pour in the melted butter. Mix until the dry the ingredients are coated with the melted butter.
  5. Place the cereal mixture over the fruit. Bake for 30 minutes or until the crust is crispy and brown. Let cool slightly but serve warm (may be rewarmed).
  6. Serve plain or with cream, ice cream, whipped cream, or sorbet.


Ronnie kept the clean up minimal by tossing the berries with the next 4 ingredients right in the pan. I tossed them in a bowl first and buttered the pan lightly. Old habits die hard.


  1. Pingback: Farm Fresh Ice Cream Tops It Off | Kosher Like Me

  2. I made this recipe last night for dessert. It was super easy and yummy with ice cream. The bran flakes added crunchiness and the pecans another complimentary flavor. Will be sure to repeat this recipe all summer long!

    • I’m so glad you loved it! When I made it, I doubled the ingredients for the crisp topping (minus the butter) and stuck it in my fridge for another time. It was so easy and convenient to have it ready when I found organic blueberries at my market on Friday. I tossed it all together in no time. You can also freeze the topping if you want to have it ready for future use.

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