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Blueberry Crisp

Menu PartDessert
Blueberry Crisp

Chef Gabriel Freeman

Scofflaw Chicago


Fruit crisps and cobblers make for a warm and comforting winter dessert. Unlike pies, these baked treats do not require rolling out pie dough and forming a bottom and top crust. At Scofflaw restaurant in Chicago, chef Gabriel Freeman chooses fresh blueberries for the fruit filling and sprinkles on a crunchy oat and walnut topping before baking.


1 lb. blueberries

1 cup granulated sugar

1 tsp. cornstarch

1 tsp. lemon. juice

½ cup all-purpose flour

½ cup walnuts, chopped

¼ cup rolled oats

4 tbsp. butter, room temperature

¼ cup dark brown sugar


1. Preheat oven to 375 F. In large bowl, toss blueberries with granulated sugar, cornstarch and lemon juice; transfer to cast iron skillet.

2. In small bowl, combine flour, walnuts and oats. In mixer bowl, beat butter until fluffy; add flour mixture and mix to form small clumps. Crumble flour mixture over blueberries.

3. Bake crisp 1 hour until topping is golden brown. Serve warm, topped with whipped cream or ice cream.

Photo courtesy of ASR Group

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