Easy Blueberry Crisp , bisquick blueberry cobbler recipe

Easy Blueberry Crisp Recipe

Easy Blueberry Crisp is delicious bubbling oozing blueberry syrup covered with crispy baked crust.  This blueberry cobbler is an awesome dessert recipe which satisfies sweet craving really well.

I am feeling that I am falling in love with baking these days. But sometimes when I feel lazy and still want to eat home-baked goody then my search for easy recipes begins. This time I found this blueberry cobbler recipe. This recipe is not so quick to make but it takes very less effort to make. It was so delicious that we (me & my husband) finished the whole pan in one go. Believe me it is really worth trying.

This is an eggless dessert recipe and also you can make it vegan just by using dairy free butter and replace sugar with agave nector. I have made it for two people. You can double it or triple it.

Let’s see the recipe !

Ingredients

*measurement for cup used, 1 cup = 250 ml

3 tablespoon butter, softened (substitute with vegan butter)
1/4 cup brown sugar
1/4 teaspoon vanilla
3 tablespoon all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cups blueberries (thawed if frozen)
1/2 teaspoon lemon juice

Step by step easy blueberry crisp 

Step 1. Preheat oven at 375 degree farenheit for 15 minutes.
In a mixing bowl combine the softened butter, sugar and vanilla and blend together until well combined. I used brown sugar in this recipe, you can replace it with castor sugar.
Then add in the flour, baking powder and salt. Mix everything using a whisk to form a crumbly dough as shown in picture below.

Step 2. Lightly grease an oven safe pan and fill with the berries and drizzle lemon juice all over berries.

Step 3. Then sprinkle the crumble and top it all over the berries. Bake at 375°F for 32-35 minutes, until the berries begin to bubble and the crumble top changes colour to golden brown. To check if it is cooked, insert a knife into the topping and it should come out clean of flour mixture and you will only see blueberry syrup on knife.

Let blueberry cobbler cool down to become warm and it is ready to serve. If you are an ice cream lover then you can serve it with any ice cream of your choice. If making it vegan you can serve it with coconut whipped cream or any dairy free ice cream. Enjoy!

Note – You can save leftovers covered in the fridge for up to 2 days, though topping tends to get soggy. So try to use it fresh.

Recipe card – Easy blueberry crisp 

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Blueberry Cobbler Recipe, Easy Blueberry Cobbler

Prep Time

5 mins

Cook Time

35 mins

Total Time

40 mins

 

Blueberry cobbler is delicious bubbling oozing blueberry syrup covered with crispy baked crust.  This blueberry cobbler is an awesome dessert recipe which satisfies sweet craving really well.

Course: Dessert

Cuisine: International

Servings: 2 Servings

Author: Rachna's Kitchen

Ingredients

• 3 tablespoon butter softened (substitute with vegan butter)
• 1/4 cup brown sugar
• 1/4 teaspoon vanilla
• 3 tablespoon all-purpose flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cups blueberries thawed if frozen
• 1/2 teaspoon lemon juice

Instructions

1. Preheat oven at 375 degree Fahrenheit for 15 minutes. In a mixing bowl combine the softened butter, sugar and vanilla and blend together until well combined. I used brown sugar in this recipe, you can replace it with castor sugar. Then add in the flour, baking powder and salt. Mix everything using a whisk to form a crumbly dough as shown in picture below.
2. Lightly grease an oven safe pan and fill with the berries and drizzle lemon juice all over berries.
3. Then sprinkle the crumble and top it all over the berries. Bake at 375°F for 32-35 minutes, until the berries begin to bubble and the crumble top changes colour to golden brown. To check if it is cooked, insert a knife into the topping and it should come out clean of flour mixture and you will only see blueberry syrup on knife.
4. Let blueberry cobbler cool down to become warm and it is ready to serve. If you are an ice cream lover then you can serve it with any ice cream of your choice. If making it vegan you can serve it with coconut whipped cream or any dairy free ice cream. Enjoy!

Recipe Notes

You can save leftovers covered in the fridge for up to 2 days, though topping tends to get soggy. So try to use it fresh.

If you are searching for eggless recipes, you may like following recipes