Iowa Public Television


Recipe: Blueberry Crisp

Chef Walter Jahncke shows his version a a blueberry crisp dessert, something he's been experiementing with on his cusomers. This simple-to-do dessert, with a few unexpected ingredients, is sure to delight.

Recipe: Blueberry Crisp


for a 9x13 casserole dish you will need:

  • 8 cups of fresh blueberries
  • 1 Tbsp orange zest
  • 2 tsp lemon zest
  • 2 tsp minced fresh rosemary
  • 2 tsp minced fresh thyme
  • 2 Tbsp cinnamon sugar
  • 2 sticks of butter
  • 1 cup of flour
  • 1 cup of brown sugar
  • 1 cup of white sugar
  • 2 cups of organic rolled oats


Utensil list

  • Large mixing bowl
  • Pastry cutter
  • Rubber scraper/spatula
  • Measuring spoons
  • Measuring cups
  • 9 x 13 Baking dish
  • Zester/Grater



Preheat oven to 350 degrees.

To keep things from sticking to the pan, lightly butter the baking dish. In a large mixing bowl gently mix the blueberries, sugar, herbs, 2 tsp of orange zest and 1 tsp of lemon zest, then pour them into the baking dish.

With the same bowl, mix the butter into the flour, sugar, and remaining citrus zests, using a pastry cutter or your fingers. Mix until it resembles course crumbs.

Sprinkle crumble mixtures ontop of the blueberries and bake for 45 minutes to an hour.

Once finished baking, let cool for five minutes. Serve with vanilla ice cream and enjoy.

Tags: blueberries chef cooking desserts food Iowa Iowa Ingredient: Recipes recipes Walter Jahncke
» View ALL Iowa Ingredient Tags


blog comments powered by Disqus

Comment Policy

Iowa Public Television encourages conversation and debate around issues, events and ideas related to program topics.

  • The editorial staff of Iowa Public Television reserves the right to take down comments it deems inappropriate.
  • Profanity, personal attacks, off-topic posts, advertisements and spam will not be tolerated.

Find out more about's privacy policy and terms of use.