Go Back
+ servings
Blueberry ginger crisp in a white bowl.

Blueberry Ginger Crisp

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.
5 from 1 vote
Prep Time 15 minutes
Cook Time 45 minutes
Course Dessert
Servings 10 scoops

Ingredients
  

Filling

  • 2 pints blueberries
  • 1 tablespoon fresh ginger grated
  • ½ cup sugar
  • 2 tablespoon corn starch

Crust

  • 1 cup all purpose flour
  • ½ cup brown sugar
  • ½ cup butter

Instructions
 

Prepare.

  • 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.

  • 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.

Cool.

  • 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!
Keyword blueberry, crisp, ginger
Tried this recipe?Let us know how it was!