Individually-sized blueberry crisps are an easy dessert that’s perfect for late Spring. This recipe gets a Southeast Asian flair from lemongrass and ginger. Using coconut oil instead of butter in the crisp topping means this dessert is also dairy free and vegan!
This blueberry crisp with lemongrass and ginger is one of the best things that has come out of my kitchen recently. It’s sweet (but not too sweet), a little bit spicy, and loaded with a double portion of juicy blueberries. Since crisps can be messy to serve, I baked this recipe in individual portions. Top them off with some coconut milk ice cream and dig right in!
This recipe makes four single-serving crisps, so it’s perfect for sharing. Of course, you can also keep them all to yourself. The leftovers are delicious straight from the fridge – no need to reheat!
I used ginger from Gourmet Garden‘s new lightly dried line in the topping of this crisp – it adds tons of flavor and a little bit of a spicy kick to the dessert. The topping reminds me a little bit of ginger snaps, which are one of my favorite cookies.
I was introduced to these at a retreat last fall and have been impatiently waiting for them to become available here on the East Coast. I finally got my hands on some, and quickly fell in love. Like their line of herb pastes, the lightly dried herbs are super convenient, taste super fresh, and keep for about a month in the refrigerator. Unlike the pastes, they’re great for garnishes (they’re chopped into larger pieces) and in recipes where you don’t want to introduce oil or other liquids. The basil is my favorite but I also love the convenience of the lightly dried ginger.
Normally I like to add lemon zest to my crisps, but for this recipe I decided to use lemongrass paste from Gourmet Garden’s original line. Paired with the ginger in the topping, it gives the blueberry crisp a completely different vibe than normal. The flavors are really bold and fragrant – I wish you could smell it through the computer screen! The lemongrass adds a nice citrus flavor to the filling without any bitterness. It’s a really unique flavor and we loved it.
Since lemongrass doesn’t have the same acidity as lemons, I still added some lemon juice to the mix. The acid keeps the blueberries vibrant and prevents the pigments from leeching out into the sauce (just a little trick I learned in culinary school!) The crisps will still be delicious without it, but the color of the filling won’t be as vivid.
Blueberry Crisp with Lemongrass + Ginger
Ingredients
Instructions
I created this recipe for my client, Gourmet Garden. I’ve been using their products in my kitchen for years! Learn more about them on Facebook or follow the on Pinterest for recipe inspiration.
Carla says
06/24 at 3:10 pmI love lemongrass and ginger but never thought of making a crisp with them. I’ll have to give these a try with the blueberries in my fridge!
Anita at Hungry Couple says
06/13 at 9:26 amoh, I love the creativity here. Must try!
Edmund Colopy says
06/10 at 2:49 amThis looks awesome! I can’t wait to make it!
Logan Trippett says
06/09 at 2:26 amThanks for adding the blueberries. THought I was missing it there for a second. This is amazing dessert.
Luanna Butterworth says
05/29 at 4:11 amThis receipe is truly fabulous. It was a big hit in my house. This looks delicious! I love how there are so few ingredients too. So easy too.
Cathleen @ A Taste Of Madness says
05/20 at 11:00 pmThe only “crisp” I have ever made was apple. This sounds so interesting, I would love to try it!
Nancy P.@thebittersideofsweet says
05/20 at 5:50 pmI’ve never seen or tried lemon grass! I am definitely going to look for it in the stores!
Angie | Big Bear's Wife says
05/20 at 4:32 pmI’m always stocked up on Gourmet Garden Lemongrass Paste!! I use it a lot in curry but I bet it’s fantastic with the blueberries!
Carol at Wild Goose Mama says
05/20 at 4:32 pmCrisps have been a favorite dessert since childhood. I didn’t have a blueberry crisp until
I was an adult. Heaven. This is a nice change up on it with the lemon and ginger. Works for me big time!!1
Nutmeg Nanny says
05/19 at 11:11 pmGourmet Gardens is my favorite! I’m always buying tubes of their stuff for my fridge. I tried their dried stuff fall and loved it! This crisp is so perfect for summer….love!
heather | girlichef says
05/19 at 6:27 pmOh, I haven’t seen that lightly dried ginger before – I must find some! This crisp sounds amazing…loving the lemongrass addition.
Brenda@Sugar-Free Mom says
05/19 at 3:27 pmYou’ve introduced me to something I didn’t even know existed!! I must get my hands on some of that paste, sounds wonderful!!
Lori @ Foxes Love Lemons says
05/19 at 10:49 amI’ve been looking for recipes to try out my Gourmet Garden lemongrass! I know it’d be great in a stir-fry, but I was looking for something a bit more unique. THIS recipe is it! I love any dessert that is sweet-but-not-too-sweet. That’s my wheelhouse right there.
Martha @ A Family Feast says
05/19 at 9:40 amI’ve never tried Gourmet Garden products (that has to change!). Love the flavors you’ve added to a classic blueberry crisp – delicious1
Joanne says
05/19 at 6:56 amI’m on a major blueberry bender and I love how you’ve spiced up this crisp with lots of Thai flavor!! It not your momma’s crisp, that’s for sure!
Ashley @ Wishes & Dishes says
05/18 at 6:56 pmI use their products a lot but never the lemon grass – this looks awesome! Love the Southeast Asian flair.
Renee - Kudos Kitchen says
05/18 at 6:47 pmI’ve used the Gourmet Garden cilantro paste, and even the ginger paste. However I’ve not seen the dried ginger, nor have I tried the lemon grass paste. Now I’ll need to buy both, for sure. This recipe looks amazing and the double dose of blueberries speaks to my heart!
The Food Hunter says
05/18 at 5:48 pmwow that sounds like a great combination
Carla says
05/18 at 4:57 pmI never would have thought of using lemongrass and ginger in my crisp! Can’t wait to go berry picking then come back and bake up these crisps.
Sophia @ NY Foodgasm says
05/18 at 2:33 pmLOOOOVE this twist on a classic blueberry crisp, MUST try! Pinning for later!
Amelia @ Eating Made Easy says
05/18 at 1:22 pmGourmet Garden is my savior!! Their herb tubes have allowed me to keep cooking fresh & healthy food despite the new level of busy I’m handling with two young kids. I’ve used the lightly dried cilantro but never the ginger — now I have an excuse to try it! This recipe looks fabulous 🙂
Susan says
05/18 at 11:58 amFruit crisps are one the best things about summer and I love your twist of adding ginger and lemongrass. Also I never knew that about acid and berries! I just always added lemon juice because it taste good! The more you know.
Marye says
05/18 at 11:27 amI love cooking with lemon grass but never once thought of adding it to dessert. This is brilliant!
Cookin Canuck says
05/18 at 11:08 amLemongrass and ginger sound like the perfect pairing for blueberries. What a fantastic summertime dessert!
Courtney says
05/18 at 9:55 amThis is my kind of dessert! I could eat berry crisps every single day, but the addition of ginger to the topping on this one is a welcome change. Pass me the ice cream, and I’ll be a very happy camper. 🙂
Jennie @onesweetmess says
05/18 at 7:29 amYou had me at double dose of juicy blueberries. The flavor combo sounds amazing. Pinned!