Blueberry Lime Crisp

Blueberry Lime Crisp is everything you love in a summer dessert

We are just getting into the start of blueberry season here in Upstate NY. I’m sure that means some of you have had ripe blueberries for a while now. Blueberry Lime Crisp is an ideal way to enjoy them.

Even if you happen upon this recipe in the off season, no worries. Blueberry Lime Crisp is also very good made with frozen blueberries.

Frozen berries actually work nicely in just about any recipe that uses fresh berries. That’s nice if you have a place where you can pick them yourself. You can stock up when they are cheaper and enjoy nearly fresh flavor all year. Freezing berries does make them break down a bit more, but that is a good thing in this recipe.

Lime is perfect with blueberries

Citrus goes nicely with berries, but I think lime is particularly good with blueberries. That is why a Blueberry Margarita is one of my favorite drinks.

Puree part of the berries [optional, but worth the bother]

This recipe uses blueberries in two ways. Most are left whole, but one cup is pureed in a blender or food processor. You can also use something like a NutriBullet.Pureeing some of the berries ensures that you have a lovely juicy filling, while most of the berries stay more or less whole. Great texture!  [note: if using frozen berries, they are going to break down more, so don’t bother with the puree, and just leave all of them whole]

You can mix the topping ingredients in a food processor if you like, but a pastry cutter works well too.

This is a very easy dessert to pull together

You mix up the filling, mix up the topping and off it goes to the oven.

How to make Blueberry Lime Crisp

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Blueberry Lime Crisp

Author: Donalyn Ketchum

The taste of lime in this Blueberry Crisp is a perfect match - and so easy to make!

Prep Time30 minutes mins

Cook Time50 minutes mins

Total Time1 hour hr 20 minutes mins

Course: Desserts

Cuisine: American

Meal: Breakfast, Brunch, Dinner, Picinic

Servings: 8

Calories: 350kcal

Equipment

• Zester
• Citrus juicer
• food processor
• NutriBullet

Ingredients

Berries

• 2 pounds of fresh blueberries [about 6 cups]
• 1 tablespoon lime zest [pack tightly when measuring]
• 1/3 cup freshly squeezed lime juice
• 2/3 cup granulated sugar
• 4 teaspoons all purpose flour
• 1/2 teaspoon kosher salt

Crisp Topping

• 1/2 cup all purpose flour
• 1 1/2 cups whole or quick oats
• 1/2 teaspoon kosher salt
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 cup light brown sugar packed
• 6 tablespoons very cold butter cut in small cubes

Instructions

• Preheat the oven to 350º. Generously butter a 3 quart baking dish.
• Measure 1 cup of the blueberries into blender or food processor and process until they are pureed.
• In a large bowl, combine the remaining blueberries, lime zest and juice, granulated sugar, 4 teaspoons flour and the 1/2 teaspoon of salt.
• Mix in the pureed blueberries, and spread the whole mixture evenly in the prepared baking dish.
• Pulse a food processor, or mix with a pastry cutter until the oats and butter are evenly incorporated, but still somewhat chunky. This should NOT be smooth - the oats should still be visible, as well as small bits of butter.
• Spread the topping mixture over the berry mixture in the baking dish.
• Bake for 40 to 50 minutes, until the filling is very bubbly and the topping is nicely browned over the top.
• Cool at least an hour before serving - the filling with thicken as it cools.
• Serve with vanilla ice cream or fresh whipped cream.

Notes

Refrigerate leftovers

Nutrition

Calories: 350kcal | Carbohydrates: 65g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 365mg | Potassium: 187mg | Fiber: 5g | Sugar: 42g | Vitamin A: 330IU | Vitamin C: 14mg | Calcium: 35mg | Iron: 2mg

Cool for an hour before serving

This VERY hot when it comes out of the oven, and the juices will be on the thin side. The filling will thicken up as it cools, and won’t burn anybody, if you let it cool for a bit. The topping will stay nice and crisp.

Serve at warm, at room temperature, or even cold

Fruity desserts are nice warm, but honestly, on a hot humid summer day, I like this chilled with a big scoop of cold whipped cream or vanilla ice cream.

Looking for other ways to use blueberries? Here are some of my favorites:

• Blueberry Ginger Buttermilk Cake 
• Blueberry Cheesecake Mousse
• Double Blueberry Ice Cream

This post was originally made in July 2015, updated in July 2019 and updated again in July 2024