Amazing Honolulu Blueberry Crisp in 90 Minutes features blueberries and a hint of cinnamon with a simple crumb topping. Topped with a scoop of fresh vanilla ice cream while warm, it’s pure heaven. If you’re still looking for ways to get your blueberry fix this season, give this easy old fashioned blueberry crisp recipe a try. I promise it won’t disappoint.
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Amazing Honolulu Blueberry Crisp in 90 Minutes – The Story Behind the Name
It’s that time of year again! I’m talking about Football season! The season of tailgating fun, grilling, smack-talking rivalries, and enjoying good food while watching the big game with family and friends.
I’m a Honolulu Blue, Detroit Lions fan for life and I hold on to the faith that I’ll see my team win a Super Bowl in my lifetime. We have a tradition in my house when the Lions play. I always prepare a “party feast” to enjoy while watching the game. The menu is always a mix of old and new favorites. This year, I thought it would be fun to create a recipe that would honor two of my Michigan faves in a single dish – blueberries (of course) and my team, the Detroit Lions. In honor of the Honolulu Blue uniform, I humbly give you this recipe for Amazing Honolulu Blueberry Crisp in 90 Minutes.
So what makes this blueberry crisp recipe so amazing? After all, it seems pretty simple and straight forward, right? That’s just it. Simple dishes have to stand on their own. They can’t hide behind unique flavor profiles or style points. If you’re looking for an old fashioned blueberry crisp recipe that’s easy to prepare and bakes up perfectly every time, this is it.
A hint of lemon juice lifts the blueberries’ natural flavor, while a touch of cinnamon adds familiar warm spice notes to this bake. A simple crumb topping adds texture and just the right amount of salt to distinctly elevate the flavors in each layer. Topped with a scoop of fresh vanilla ice cream while still warm, it’s absolute heaven.
Another thing I love about this dessert is that you can make this blueberry crisp recipe gluten free. Simply switch out the 1/2 cup of traditional All Purpose (A.P.) Flour for a gluten free variety. I’ve tested the recipe both ways and both work beautifully. The almond flour is already gluten free so no additional adjustments are needed there.
This crisp recipe is so easy to make. It works with both fresh or frozen blueberries and comes together in just 15 minutes. Slide it in the oven right before kickoff and it will be ready to enjoy by halftime – making it the perfect game-day dessert. Honestly, it doesn’t get any easier or more delicious than this.
If you like this recipe for Amazing Honolulu Blueberry Crisp in 90 Minutes, you may also like my recipe for Apple Bumbleberry Cherry Crisp as well. “What’s a Bumbleberry”, you ask? Check out the post to learn more.
Blueberries reign supreme on Michigan’s Southwest side
July marks the middle of blueberry season here in Michigan, so I can pretty much find them at a local farmers market without any trouble. If I find a really good source, I’ll often stock up, eat a few, freeze a few and bake with a few more. It’s a great way to get that farm-fresh flavor all year.
It’s not difficult to find good blueberries in Michigan this time of year. Blueberries reign supreme on Michigan’s Southwest side. In fact, Michigan is the third largest grower of blueberries in the United States. Since 1963, the city of South Haven has hosted the National Blueberry Festival the second week of August. If you’re in the area, you should check it out.
Old-Fashioned, New Favorites
I love playing with recipes – especially whenever I can refresh a classic. I love the simplicity of this recipe, but I also love the fact that it comes together quickly and easily can be made gluten free.
I hope you give this recipe a try. It’s a simple and delicious variation of an old favorite, with ties to my family’s traditions surrounding football season. As will all recipes though, make it your own. After all, that’s how family recipes and traditions are started and remembered.
Amazing Honolulu Blueberry Crisp in 90 Minutes
Course: DessertCuisine: AmericanDifficulty: Easy8
servings15
minutes55
minutes15
minutesThis 90-Minute crisp features blueberries and a hint of cinnamon with a simple crumb topping.
Ingredients
- For the blueberry layer
5 cups fresh or frozen blueberries (thawed and at room temperature)
1/4 cup granulated sugar
2 Tbsp. Tapioca Starch
1 tsp fresh lemon juice
1/4 tsp. ground cinnamon
1 Tbsp. unsalted butter for dotting the fruit
- For the crisp topping
1/2 cup A.P. Flour (Gluten Free A.P. Flour can be substituted here)
1/2 cup almond flour
1/2 cup granulated sugar
2 Tbsp. packed brown sugar
1/2 tsp. ground cinnamon
Scant 1/2 tsp. kosher salt
3 Tbsp. unsalted butter, melted
Directions
- Preheat oven to 350 degrees F.
- Prepare a 1 quart baking pan (mine measures 5″ x 8″ x2″) by lightly coating it with nonstick spray. Set aside.
- Prepare the fruit layer
- Place the blueberries, tapioca starch, sugar, cinnamon and lemon juice in a medium size bowl. Using a spatula, gently blend the fruit mixture ingredients until thoroughly combined.
- Pour the fruit mixture into the prepared baking dish and evenly dot the top with 1 Tbsp. of butter.
- Prepare the crisp topping
- Combine the dry crisp ingredients in a bowl and stir them together with a fork. Set aside.
- Melt the 3 Tbsp. of butter and pour over the crisp topping mixture. Blend with a fork until it starts to look like the consistency of wet sand.
- Sprinkle the topping over the top of the fruit mixture.
- Bake at 350 degrees F. for 55-60 minutes until bubbly and the topping is lightly browned.
- Allow to cool for a minimum of 15 minutes before serving.
Notes
- Can I use fresh or frozen fruit? Yes. frozen fruit works perfectly for this dessert. Just make sure it is completely thawed and at room temperature before baking. If the fruit is too cold, it will not set properly.
- I used frozen berries and thawed them as recommended. I see a lot of juice in the bottom of the bowl. Is that ok? Absolutely. The juice you see has just been released from the berries as they have thawed. Don’t drain off that liquid! It will all get thickened in the baking process and make a lovely sauce.
