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Black Pepper Blueberry Crisp

5 from 1 vote
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Prep Time:10 minutes
Cook Time:30 minutes
Total Time:40 minutes
Servings: 12

Ingredients

For the topping

  • 200 g all purpose flour
  • 80 g quick cooking or instant oats
  • 120 g granulated sugar
  • 170 g unsalted butter cold and cubed
  • 1/2 tsp freshly ground black pepper
  • pinch of salt

For the blueberry filling

  • 907 g blueberries 2 lbs, fresh or frozen
  • 20 g sugar
  • 1 Tbsp cornstarch sub 2 Tbsp all purpose flour
  • 1/2 tsp freshly ground black pepper
  • pinch of salt

Instructions

  • Heat oven to 375F. Grease a 9"x13" baking tray or a 6” cast iron skillet.
  • In a mixing bowl, combine 907 g blueberries, 20 g sugar, 1 Tbsp cornstarch, 1/2 tsp fresh ground black pepper, and pinch of salt. Toss to combine until blueberries are evenly coated. Set aside.
  • In a separate mixing bowl, combine 200 g all purpose flour, 80 g oats, 120 g granulated sugar, 170 g unsalted butter, and pinch of salt. Use your hands to combine, pressing the mixture through your fingertips until it forms pea-sized pieces.
  • Add the blueberry mixture to the bottom of your pan in an even layer. Loosely spread the crumble in an even layer on top of the blueberries.
  • Bake at 375F for 25-30 minutes, until the crumble is golden brown on top.
  • Spoon the warm crumble into bowls and serve with ice cream.