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Ginger gives these tart, yet sweet blueberries a hint of warmth, and it's all topped off with the yummiest crumble topping. This blueberry ginger crisp is everything you need.
I have never liked blueberry desserts. The sickeningly sweet canned blueberry filling is not my thing. So I've always been hesitant to make blueberry desserts, because I figured that's just how they tasted.
Well, not this one.
This blueberry ginger crisp is refreshing, satisfying, warm, and tart all in one. It has a bright taste from the blueberries paired with warmth from the ginger, which all comes together through a brown sugar topping. Seriously, too dang good.
Ginger: Ginger isn't a "typical" dessert ingredient per se, but man it really does level up the desserts it is in. The warmth that it adds to the dish is so yummy. Peel the fresh ginger with the back of a spoon, then grate it with a cheese grater or zester.
Corn Starch: Don't leave out the corn starch, unless you want blueberry juice flowing everywhere (wait, actually is that such a bad thing?). Well- it's best to keep it in there, to make it a little easier to eat 🙂 If you don't have corn starch, replace it with flour- it'll have a similar effect!
Storage: Cover and store on the counter for up to 3 days.
Other Recipes You'll Love:
Blueberry Ginger Crisp
- 2 pints blueberries
- 1 tablespoon fresh ginger grated
- ½ cup sugar
- 2 tablespoon corn starch
- 1 cup all purpose flour
- ½ cup brown sugar
- ½ cup butter
- Preheat the oven to 400.
Make the filling.
- Peel and grate the fresh ginger.
- Combine blueberries, ginger, sugar, and corn starch until well-mixed.
Make the topping.
- Cut the butter into small cubes.
- Combine flour, brown sugar, and butter in a medium bowl.
- Using your hands, a fork, or a pastry cutter, work the butter into the flour and brown sugar until the largest pieces are the size of small peas, and the mixture is crumbly.
Assemble the dish.
- Grease a 9x9 dish.
- Place blueberry mixture in the bottom of the dish. Sprinkle on the topping.
- Bake at 400 for 15 minutes, then decrease the temperature to 375 and bake an additional 30 minutes or until the topping is golden-brown.
- If you don't want your crisp to have juices flowing everywhere, allow to cool for at least 2 hours before digging in. However, I generally have no self-control, so I dig in almost immediately. It may not be as pretty, but man it is tasty!
Did you make this? I want to know! Post it on social media, tag @battersandblessings, and add #battersandblessings so I can see your creation 🙂