And her book is everything we could hope for: interesting recipes with a healthy spin that can be made in any kitchen (like this blueberry crisp!). Thank you for that suggestion Bleuenn! I would like to try this to bring to a Thanksgiving dinner where one person has a severe dairy allergy. The kids gobbled it up after school when it was still pretty warm. I wanted to mention that I found I needed more oats for a 9 x 13 pan, so I increased from a half cup to 1 cup. Hi! 1. That’s awesome that you were able to make it healthier and I’m so happy you enjoyed it . The crumble topping is perfectly crunchy and the filling is pure, tangy blueberry! For the blueberry crisp can you use frozen blueberries? i dont have one of those zester thingys, You can omit the zest. Mothering twins is an amazing feat. 1 pint weighs about 12 oz so you would want 3 pints to get 36 oz of blueberries. Add ½ cup of the sliced almonds and mix to combine. Yes you can use frozen blueberries! Or add the uncooked quick oats? Your recipe called for a teaspoon of cinnamon; however, only 1/2 teaspoon was called for in the filling and no mention of what to do with the other 1/2 of teaspoon. Spread the topping over the fruit and cover evenly, then sprinkle ½ cup of almonds over the top. . Ok, I’m totally in love with this thing! thanks a million! Your quirky personality is adorable and I have not made one dish on your blog that didn’t turn out or didn’t taste good. I prepared a couple hours in advanced of consumption and then used the microwave to re-heat it before topping with vanilla bean ice cream. Looks yummy . I hope you love it. I like holding it and when I carry it back to my buffet for storage, it feels so good in my arms. Thank you! And what is coconut sugar? I will be making this again! The pan was 9×13 and it was about 2″ deep. Save my name, email, and website in this browser for the next time I comment. Regardless, I ONLY recommend products or services I use personally and believe my readers will enjoy. This fabulous fruit dessert is perfect on its own. Le Creuset is timeless! NOW ABOUT THAT GIVEAWAY (Giveaway Ended): Why a giveaway? In a small bowl, whisk together 1/4 cup sugar, 3 Tbsp flour and 1 tsp ground cinnamon and toss with the blueberries just until evenly coated. Spread the topping over the fruit and cover evenly, then sprinkle ½ cup of almonds over the top. I think it would work but thaw them in the fridge and use 1 Tbsp more flour and 1 Tbsp less lemon juice since frozen berries can be a bit juicier. SWEET JESUS. Hi Alb, if you don’t have a food processor, just work the butter in to the mixture, using your hands, until you get the same crumbles. Thanks for sharing . . Sprinkle the topping evenly over the filling. Bake for 10 … One of my favorites is potatoes with chicken on top.. Mmm. I’m guessing you may need to bake longer for the topping to bake properly if you double it. Oh my goodness, how delightfully delicious! My favorite casserole recipe is called chicken in the chips- it has layers of broken tortilla chips, cheddar cheese and a chicken salsa gravy- so yummy! it would be so nice of you! Look forward to trying this. This blueberry crisp recipe is from Liz Moody’s Healthier Together. This blueberry crumble has layers of plump and juicy blueberries covered with a crumbly topping and piled high with vanilla ice cream (sigh…). Thanks, Hi Victoria, I haven’t tried that but it sure sounds delicious if you have alot of blackberries! . Because if it does, that’s my favorite. My mother in law gave me a load of frozen blackberries from her garden. Thank you for sharing your wonderful review! Stay tuned , hi natasha! So, three pints would be 48 oz., not 36 oz. An old favorite, tasty and so easy to make. I just found your website this month and decided to give the blueberry crumble a try. P.S. Looks like you and I were thinking about blueberry crumble around the same time last week… BUT, yours looks waaaaaaaaaaaay better! A Couple Cooks has been featured on the TODAY Show, and in numerous national print and online publications, including Washington Post, Huffington Post, Food & Wine, and Bon Appetit. The BEST I’ve ever tasted! You don’t have to since this will be baked for 40 minutes. . Now I’m adding my own raves. 5. Not too sweet either. Sorry, I didn’t measure in cups since blueberries are usually sold by weight. Pour into a 9 x 13– inch, about 36 oz fresh blueberries, rinsed & well-drained. More with blueberries? Oven Chicken Casserole! I Do think fresh blueberries stay plump and hold up better in this crumble :). How many pints of blueberries should one use in this recipe? We’re Sonja and Alex Overhiser, the recipe developers and cookbook authors behind this website.