TIP: It’s important to use wild blueberries because they tend to be smaller and have a more concentrated blueberry flavor. Less water in the fruit means a thicker crisp and more flavor.
Step-by-step instruction without your screen going to sleep
180ml
water, for steaming
128g
granulated sugar, divided
2 teaspoons
corn starch
1 teaspoon
lemon zest
2 tablespoons
lemon juice
560g
frozen wild blueberries
90g
whole wheat or rye flour, or all-purpose gluten-free flour
40g
gluten-free rolled oats
1/2 teaspoon
ground cardamom
1/2 teaspoon
baking powder
1/2 teaspoon
kosher salt
6 tablespoons
unsalted vegan butter, softened
TOPPING
Whipped cream, as desired
3/4 cup
water, for steaming
2/3 cup
granulated sugar, divided
2 teaspoons
corn starch
1 teaspoon
lemon zest
2 tablespoons
lemon juice
4 cups
frozen wild blueberries
3/4 cup
whole wheat or rye flour, or all-purpose gluten-free flour
1/2 cup
gluten-free rolled oats
1/2 teaspoon
ground cardamom
1/2 teaspoon
baking powder
1/2 teaspoon
kosher salt
6 tablespoons
unsalted vegan butter, softened
TOPPING
Whipped cream, as desired
Utensils
Ninja® Multi-Purpose Pan or 8-inch round baking pan
Deluxe Reversible Rack (bottom layer only)
Large Bowl
Step 1
Add 3/4 cup water to the pot.
Step 2
To make the filling, combine 1/3 cup sugar, corn starch, and lemon zest. Add the blueberries and toss to coat in the sugar mixture. Pour the lemon juice over the blueberries and transfer to the pan.
Step 3
To make the topping, combine remaining 1/3 cup sugar, flour, oats, cardamom, baking powder, and salt. Add the softened butter and stir until mixture is well-combined. Using your hands, press the mixture into clumps. Sprinkle topping evenly over filling in the pan.
Step 4
Place the bottom layer of Deluxe Reversible Rack in the lower position, plan the pan on the rack, then place the rack in the pot.
Step 5
Close lid and move slider to STEAMCRISP. Select STEAM & BAKE, set temperature to 315°F, and set time to 18 minutes. Press START/STOP to begin cooking (PrE will display for approx. 12 minutes as the unit steams, then timer will start counting down).
Step 6
When cooking is complete, the edges should be bubbling, and the topping will be golden brown. Remove the rack with the pan and let crisp cool 45 minutes before serving. Serve with whipped cream, if desired.
90g
whole wheat or rye flour, or all-purpose gluten-free flour
40g
gluten-free rolled oats
1/2 teaspoon
ground cardamom
1/2 teaspoon
baking powder
1/2 teaspoon
kosher salt
6 tablespoons
unsalted vegan butter, softened
TOPPING
Whipped cream, as desired
3/4 cup
water, for steaming
2/3 cup
granulated sugar, divided
2 teaspoons
corn starch
1 teaspoon
lemon zest
2 tablespoons
lemon juice
4 cups
frozen wild blueberries
3/4 cup
whole wheat or rye flour, or all-purpose gluten-free flour
1/2 cup
gluten-free rolled oats
1/2 teaspoon
ground cardamom
1/2 teaspoon
baking powder
1/2 teaspoon
kosher salt
6 tablespoons
unsalted vegan butter, softened
TOPPING
Whipped cream, as desired
Step 2 of 6
To make the filling, combine 1/3 cup sugar, corn starch, and lemon zest. Add the blueberries and toss to coat in the sugar mixture. Pour the lemon juice over the blueberries and transfer to the pan.
180ml
water, for steaming
128g
granulated sugar, divided
2 teaspoons
corn starch
1 teaspoon
lemon zest
2 tablespoons
lemon juice
560g
frozen wild blueberries
90g
whole wheat or rye flour, or all-purpose gluten-free flour
40g
gluten-free rolled oats
1/2 teaspoon
ground cardamom
1/2 teaspoon
baking powder
1/2 teaspoon
kosher salt
6 tablespoons
unsalted vegan butter, softened
TOPPING
Whipped cream, as desired
3/4 cup
water, for steaming
2/3 cup
granulated sugar, divided
2 teaspoons
corn starch
1 teaspoon
lemon zest
2 tablespoons
lemon juice
4 cups
frozen wild blueberries
3/4 cup
whole wheat or rye flour, or all-purpose gluten-free flour
1/2 cup
gluten-free rolled oats
1/2 teaspoon
ground cardamom
1/2 teaspoon
baking powder
1/2 teaspoon
kosher salt
6 tablespoons
unsalted vegan butter, softened
TOPPING
Whipped cream, as desired
Step 3 of 6
To make the topping, combine remaining 1/3 cup sugar, flour, oats, cardamom, baking powder, and salt. Add the softened butter and stir until mixture is well-combined. Using your hands, press the mixture into clumps. Sprinkle topping evenly over filling in the pan.
180ml
water, for steaming
128g
granulated sugar, divided
2 teaspoons
corn starch
1 teaspoon
lemon zest
2 tablespoons
lemon juice
560g
frozen wild blueberries
90g
whole wheat or rye flour, or all-purpose gluten-free flour
40g
gluten-free rolled oats
1/2 teaspoon
ground cardamom
1/2 teaspoon
baking powder
1/2 teaspoon
kosher salt
6 tablespoons
unsalted vegan butter, softened
TOPPING
Whipped cream, as desired
3/4 cup
water, for steaming
2/3 cup
granulated sugar, divided
2 teaspoons
corn starch
1 teaspoon
lemon zest
2 tablespoons
lemon juice
4 cups
frozen wild blueberries
3/4 cup
whole wheat or rye flour, or all-purpose gluten-free flour
1/2 cup
gluten-free rolled oats
1/2 teaspoon
ground cardamom
1/2 teaspoon
baking powder
1/2 teaspoon
kosher salt
6 tablespoons
unsalted vegan butter, softened
TOPPING
Whipped cream, as desired
Step 4 of 6
Place the bottom layer of Deluxe Reversible Rack in the lower position, plan the pan on the rack, then place the rack in the pot.
180ml
water, for steaming
128g
granulated sugar, divided
2 teaspoons
corn starch
1 teaspoon
lemon zest
2 tablespoons
lemon juice
560g
frozen wild blueberries
90g
whole wheat or rye flour, or all-purpose gluten-free flour
40g
gluten-free rolled oats
1/2 teaspoon
ground cardamom
1/2 teaspoon
baking powder
1/2 teaspoon
kosher salt
6 tablespoons
unsalted vegan butter, softened
TOPPING
Whipped cream, as desired
3/4 cup
water, for steaming
2/3 cup
granulated sugar, divided
2 teaspoons
corn starch
1 teaspoon
lemon zest
2 tablespoons
lemon juice
4 cups
frozen wild blueberries
3/4 cup
whole wheat or rye flour, or all-purpose gluten-free flour
1/2 cup
gluten-free rolled oats
1/2 teaspoon
ground cardamom
1/2 teaspoon
baking powder
1/2 teaspoon
kosher salt
6 tablespoons
unsalted vegan butter, softened
TOPPING
Whipped cream, as desired
Step 5 of 6
Close lid and move slider to STEAMCRISP. Select STEAM & BAKE, set temperature to 315°F, and set time to 18 minutes. Press START/STOP to begin cooking (PrE will display for approx. 12 minutes as the unit steams, then timer will start counting down).
180ml
water, for steaming
128g
granulated sugar, divided
2 teaspoons
corn starch
1 teaspoon
lemon zest
2 tablespoons
lemon juice
560g
frozen wild blueberries
90g
whole wheat or rye flour, or all-purpose gluten-free flour
40g
gluten-free rolled oats
1/2 teaspoon
ground cardamom
1/2 teaspoon
baking powder
1/2 teaspoon
kosher salt
6 tablespoons
unsalted vegan butter, softened
TOPPING
Whipped cream, as desired
3/4 cup
water, for steaming
2/3 cup
granulated sugar, divided
2 teaspoons
corn starch
1 teaspoon
lemon zest
2 tablespoons
lemon juice
4 cups
frozen wild blueberries
3/4 cup
whole wheat or rye flour, or all-purpose gluten-free flour
1/2 cup
gluten-free rolled oats
1/2 teaspoon
ground cardamom
1/2 teaspoon
baking powder
1/2 teaspoon
kosher salt
6 tablespoons
unsalted vegan butter, softened
TOPPING
Whipped cream, as desired
Step 6 of 6
When cooking is complete, the edges should be bubbling, and the topping will be golden brown. Remove the rack with the pan and let crisp cool 45 minutes before serving. Serve with whipped cream, if desired.
180ml
water, for steaming
128g
granulated sugar, divided
2 teaspoons
corn starch
1 teaspoon
lemon zest
2 tablespoons
lemon juice
560g
frozen wild blueberries
90g
whole wheat or rye flour, or all-purpose gluten-free flour
40g
gluten-free rolled oats
1/2 teaspoon
ground cardamom
1/2 teaspoon
baking powder
1/2 teaspoon
kosher salt
6 tablespoons
unsalted vegan butter, softened
TOPPING
Whipped cream, as desired
3/4 cup
water, for steaming
2/3 cup
granulated sugar, divided
2 teaspoons
corn starch
1 teaspoon
lemon zest
2 tablespoons
lemon juice
4 cups
frozen wild blueberries
3/4 cup
whole wheat or rye flour, or all-purpose gluten-free flour
