Best 3 Stove Top Blueberry Crisp Recipes

Indulge in a delightful culinary journey with our tantalizing Stove Top Blueberry Crisp, a symphony of flavors that will awaken your taste buds. This delectable dessert, crafted with fresh blueberries, a crispy oat topping, and a hint of cinnamon, is a perfect balance of sweet and tart. Our recipe offers a step-by-step guide, ensuring that even novice bakers can create this irresistible treat.

Along with the classic Blueberry Crisp, we present two additional variations to satisfy every palate. For a tangy twist, try the Lemon Blueberry Crisp, where the bright citrus notes of lemon zest and juice enhance the blueberry filling. If you prefer a nutty flavor, the Blueberry Crisp with Streusel Topping is sure to delight, featuring a crunchy pecan streusel that adds a delightful textural contrast.

These recipes are not only delectable but also versatile. You can easily customize them to suit your preferences. Feel free to experiment with different fruits, such as raspberries, blackberries, or peaches, to create a unique crisp that reflects your personal taste.

Whether you're a seasoned baker or a beginner, our Stove Top Blueberry Crisp and its variations are guaranteed to impress. Gather your ingredients, preheat your stovetop, and embark on a culinary adventure that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

CAST-IRON BERRY CRISP

Cast-Iron Berry Crisp image

Provided by Michael Symon : Food Network

Categories dessert

Time 1h10m

Yield 6 servings

Number Of Ingredients 15

Ingredients

Unsalted butter, for the pan
3 cups fresh blueberries and/or blackberries
3 cups fresh raspberries
3 cups fresh strawberries, quartered
1/3 cup granulated sugar
1/3 cup all-purpose flour
Grated zest of 1 lemon
3 tablespoons aged balsamic vinegar
1/2 cup granulated sugar
1/2 cup packed light brown sugar
3/4 cup all-purpose flour
3/4 cup old-fashioned oats
1 teaspoon ground cinnamon
Pinch of salt
1 stick cold unsalted butter, cut into small cubes

Steps:

Prepare the berries: Preheat the oven to 375 degrees F. Grease a 12-inch cast-iron skillet with butter and set aside. In a mixing bowl, combine the berries, granulated sugar, flour, lemon zest and balsamic vinegar. Pour into the pan and smooth into an even layer.
Make the topping: In another mixing bowl, mix both sugars, the flour, oats, cinnamon and salt. Cut in the butter until you have a coarse crumb and the flour is fully hydrated. Sprinkle this mixture evenly and loosely over the top of the berries. Bake, uncovered, until golden brown, crisp and bubbling, 35 to 40 minutes. Remove from the oven and let sit at least 10 minutes before serving.

STOVE-TOP BLUEBERRY CRISP

Stove-Top Blueberry Crisp image

Too hot to bake? Try this on the stove-top for a wonderful dessert. From Good Housekeeping with modifications.

Provided by Caroline Cooks

Categories Dessert

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 medium lemon
2 tablespoons brown sugar
2 teaspoons cornstarch
2 teaspoons almond liqueur
1 tablespoon butter, softened
1 pint about 2 1/2 cups blueberries, rinsed
10 almond cookies or 10 macaroons, coarsely crushed
confectioners' sugar

Steps:

From lemon, grate 1/4 teaspoon peel and squeeze 1 teaspoon juice.
In 2-qrt saucepan, with spoon, stir lemon peel, lemon juice, brown sugar, cornstarch, almond liqueur, and 1/2 cup cold water.
Add margarine or butter and half of blueberries to mixture in saucepan; lightly crush blueberries with potato masher or side of spoon.
Cook blueberry mixture over medium heat, stirring constantly until mixture boils. Stir in remaining blueberries and boil 2 minutes longer, stirring.
Spoon hot blueberry mixture into 4 dessert or custard cups; top with cookie crumbs or macaroons and sprinkle with confectioners' sugar.
Serve warm with ice cream or whipped cream.

STOVE TOP BLUEBERRY GRUNT

Stove Top Blueberry Grunt image

This oddly named dessert promises juicy berries topped with biscuity dumplings, and there is no need to turn on the oven. But it can easily become a soggy, bland mess. Do not use frozen blueberries here, as they will make the filling watery. You will need a clean kitchen towel for this recipe.

Provided by Debbi R

Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes

Time 55m

Yield 12

Number Of Ingredients 17

Ingredients

8 cups fresh blueberries, divided
½ cup white sugar
½ teaspoon ground cinnamon
2 tablespoons water
1 teaspoon lemon zest
1 tablespoon lemon juice
1 teaspoon cornstarch
¾ cup buttermilk
6 tablespoons unsalted butter, melted and cooled slightly
1 teaspoon vanilla extract
2 ¼ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
6 tablespoons white sugar
½ teaspoon ground cinnamon
2 tablespoons white sugar

Steps:

Combine 4 cups blueberries, 1/2 cup white sugar, 1/2 teaspoon cinnamon, water, and lemon zest in a Dutch oven. Cook and stir over medium-high heat until mixture has thickened and has a jam-like texture, 10 to 12 minutes.
Whisk lemon juice and cornstarch together in a small bowl until smooth; stir into blueberry mixture. Add remaining 4 cups blueberries to the blueberry mixture; cook and stir until blueberry mixture is heated through, about 1 minute. Remove pot from heat and cover to keep warm.
Mix buttermilk, butter, and vanilla extract together in a measuring cup. Whisk flour, baking powder, baking soda, salt, and 6 tablespoons sugar together in a large bowl. Slowly stir buttermilk mixture into flour mixture until dough forms. Scoop dough using a small ice cream scoop or 2 large spoons and drop golf ball-sized dumplings atop blueberry mixture.
Wrap lid of Dutch oven with a clean kitchen towel to absorb condensation during cooking. Cover pot with the towel-wrapped lid, keeping towel away from heat source.
Simmer grunt until dumplings have doubled in size and a toothpick inserted in the center comes out clean, 16 to 22 minutes.
Mix 1/2 teaspoon cinnamon and 2 tablespoons white sugar together in a small bowl; sprinkle over dumplings.

Nutrition Facts : Calories 265 calories, Carbohydrate 50 g, Cholesterol 15.9 mg, Fat 6.4 g, Fiber 3.1 g, Protein 3.7 g, SaturatedFat 3.8 g, Sodium 228.7 mg, Sugar 27.2 g

Tips:

To achieve a perfectly crisp topping, ensure the butter is cold when cutting it into the flour mixture.
Use a heavy-bottomed pot or Dutch oven to evenly distribute heat and prevent burning.
Simmer the blueberries and sugar mixture until thickened, stirring frequently to prevent sticking.
Don't overmix the crisp topping; it should have a crumbly texture.
Bake the crisp until the topping is golden brown and the blueberries are bubbling.
Let the crisp cool slightly before serving to allow the flavors to meld.

Conclusion:

This stove-top blueberry crisp is an easy and delicious dessert that can be enjoyed all year round. With its simple ingredients and quick preparation time, it's a perfect choice for busy weeknights or special occasions. The combination of sweet blueberries, crunchy topping, and creamy vanilla ice cream creates a delightful flavor experience that will satisfy any sweet tooth. So next time you're craving a comforting and nostalgic dessert, give this stove-top blueberry crisp a try!