Stovetop Blueberry Crisp
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This stovetop blueberry crisp is a quick and easy vegan dessert! It’s great when you’re hosting friends and you need to whip up a simple but delicious sweet treat!
Even though I’m a food blogger, I don’t do a lot of baking. I’ll whip up a batch of muffins or cookies when the craving strikes but even then, I like to keep it simple. I don’t want to fuss with multiple bowls, too many measuring cups, and treating everything as an exact science.
If you’ve been reading my blog for awhile, you know I love Calphalon® cookware. Lately, I’ve been using the Calphalon® Premier™ Space Saving Cookware Set. The pots and pans are made with a utensil safe nonstick cooking surface for easy food release and quick cleanup.
You can stack and nest them in any order, as long as they’re the same diameter and it saves 30% more space than non-stacking cookware! I love that the flat glass lids are space-saving and stack perfectly on top of the pans. Plus, the clear glass makes it easy to see how things are cooking inside. Look at how many pots I can fit into a small cabinet!
This blueberry crisp recipe is made on the stovetop, but these pans are actually oven-safe up to 450 degrees. Over the years, I’ve found that this durable, reliable cookware is totally worth the investment.Print
This blueberry crisp is easy to make on the stovetop for an easy and delicious dessert! Serve it with ice cream for a tasty summer treat!
- ¾ cup chopped walnuts
- ½ cup all-purpose flour
- ⅓ cup rolled oats
- ¼ cup packed light brown sugar
- ½ teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- ¼ teaspoon salt
- ¼ cup coconut oil, melted
- 2 tablespoons granulated sugar
- 1 tablespoon cornstarch
- ½ teaspoon salt
- 2 pounds frozen blueberries
- ½ teaspoon vanilla
For the topping:
- Combine walnuts, flour, oats, brown sugar, vanilla, cinnamon, and salt in a bowl. Stir in melted coconut oil until no dry flour remains.
- Add flour mixture and cook, stirring constantly, until lightly browned, 10 to 12 minutes; transfer to plate to cool. Wipe out skillet.
For the filling:
- Combine granulated sugar, cornstarch, and salt in small bowl; set aside.
- Add the blueberries to the skillet. Cover and cook over medium heat until the blueberries thaw and release their juice, about 7 minutes, stirring halfway through cooking.
- Stir in cornstarch mixture and simmer, stirring constantly, until thickened, 1 to 3 minutes.
- Remove skillet from heat and distribute topping evenly over filling.
- Let cool for 30 minutes before serving.
This crisp will not fully “set,” and it’s best eaten in a bowl with a spoon. The blueberry mixture becomes deliciously soft and sweet, almost like jam. The crunchy topping is delicious with a scoop of ice cream on top. Once cooled, it’s best eaten immediately, but leftovers can be stored in an airtight container in the fridge if needed.
Keywords: stovetop blueberry crisp
Looking for other recipes to make for a party? Here are a few of my favorites: