Enchanted Forest Blueberry Crisp Recipe

Preheat the oven to 375°F (190°C). Place an oven rack in the middle position.

Rinse and drain the blueberries. If using very large berries, gently halve them; otherwise leave whole.

In a large mixing bowl, combine 6 cups blueberries, 3 tbs granulated sugar, 2 tbs light brown sugar, 2 tsp cornstarch, 1 tbsp lemon juice, 1 tsp lemon zest, 1 tsp ground cinnamon, 1 tsp vanilla extract, and 1 tsp salt. Toss gently until the berries are evenly coated and the cornstarch is evenly distributed.

Transfer the blueberry mixture to a 9x13-inch baking dish (or two 8-inch square dishes for sharing), spreading into an even layer. Press down lightly so juices mingle with the sugar and cornstarch.

In a medium bowl, whisk together 1.5 cups rolled oats, 0.75 cups all-purpose flour, 0.75 cups packed light brown sugar, 2 tbs granulated sugar, 1 tsp ground cinnamon, 0.5 cups chopped toasted almonds (if using), and 0.25 tsp fine sea salt until evenly combined.

Add 0.75 cups cold unsalted butter cut into small cubes. Using a pastry cutter or your fingertips, work the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized bits of butter remaining. This creates a tender, slightly chunky crumble.

Evenly scatter the oat crumble over the blueberry layer, covering the fruit completely. Gently press down in a few places so some crumble makes contact with the berries but retain a crumbly texture overall.

Optional: For extra crispness and color, chill the assembled crisp in the refrigerator for 10–15 minutes while the oven finishes preheating.

Place the baking dish on a rimmed baking sheet to catch any bubbling juices. Bake in the preheated 375°F (190°C) oven for 35–45 minutes, or until the topping is golden brown and the blueberry filling is bubbling around the edges. If the topping browns too quickly, tent loosely with foil for the last 10 minutes.

Remove from the oven and let the crisp rest for 10–15 minutes; this allows the filling to thicken slightly. The crisp can be served warm or at room temperature.

Scoop warm servings into bowls and top each with a scoop of vanilla bean ice cream. Garnish with a few fresh mint leaves and a light dusting of powdered sugar if desired.