recipe – wild blueberry crisp with vanilla bean whipped cream

recipe – wild blueberry crisp with vanilla bean whipped cream

Ahhhhh… vanilla bean.  You make my heart sing.  You make everything…. yummy.

And soooooo pretty to boot!  Vanilla bean is sort of like boho glitter.  It adds just enough sparkle to your food without making it look like it spent the night in Vegas.  Add specks of vanilla bean to your homemade ice cream, whipped cream, cereal milk, cupcake batter, sugar cookies, etc. – it can’t help but look like something you’d find on a farm table in the French countryside.

A word of caution – once you’ve made fresh vanilla bean whipped cream, it’s really hard to go back to anything in a can.  I’m not even a whipped cream person and I can’t help but sneak a big spoonful every time I make it.  Josh has been known to eat bowls of it, garnished by the occasional blueberry.  You’ve been warned.

Vanilla Bean Whipped Cream


  • 2 cups heavy whipping cream
  • 1 Madagascar vanilla bean
  • ¼ cup powdered sugar
  • Pinch of sea salt

Pour the whipping cream into a stainless steel mixer bowl.  Using a paring knife, slice vanilla bean lengthwise so it splits open, revealing the seeds inside.  Using the tip of a spoon or butter knife, scrape out the seeds and add to the whipping cream.  Toss the vanilla bean pod in, give it a quick stir, and refrigerate for at least 1 up to 6 hours.  Refrigerate the mixer whisk attachment as well.

When ready to serve, discard the vanilla bean pod and attach the bowl and whisk to the stand mixer.  Mix on medium speed for 1 minute.  While mixing, slowly add the powdered sugar and a pinch of sea salt.  Increase speed to medium-high and beat until soft peaks form, about 2-3 minutes (don’t overbeat or it will turn into vanilla butter… believe me, I know.  It’s delicious on a baguette).

If you don’t want to eat a just bowl of whipped cream, try making this blueberry crisp as a garnish.  It’s a super easy recipe that works well with any berries you have on hand… even frozen ones.

Wild Blueberry Crisp


  • 4 cups wild blueberries, fresh or frozen
  • 1 tablespoon lemon juice
  • ¾ cup all purpose flour, divided
  • ¾ cup light brown sugar, packed
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¾ cup old-fashioned oats
  • ¼ cup (½ stick) unsalted butter, chilled and cut into cubes
  • ¼ teaspoon kosher salt

Preheat oven to 375 degrees F.  Butter a pie plate or a 1½ quart baking dish.  Toss blueberries with ¼ cup flour and sprinkle with lemon juice.  Spread blueberries evenly over the bottom of the baking dish.

In a separate bowl, mix together the brown sugar, ½ cup flour, cinnamon, nutmeg, butter and oats until well combined, using a pastry blender or fork. Sprinkle evenly over the blueberries.

Bake until the top is golden and the blueberries are bubbling, about 45 minutes. Transfer to a wire rack and let cool. Serve warm with vanilla bean whipped cream or ice cream.

Make Ahead:  the crisp can be prepared up to one day ahead and reheated at 350 degrees F for 10 minutes.

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