Blueberry Crisp

Blueberry crisp is a quick and easy go-to summer dessert! Sweet blueberry filling is topped with a crunchy oat crust and baked to perfection in the oven.

Prep Time 10

Cook Time 1

Total Time 1 10

Servings servings

Author Heather

Ingredients

Filling

6 cups (930 g) blueberries if frozen, thaw and drain
2 tablespoons cornstarch
¼ cup (50 g) granulated sugar
1 tablespoon lemon juice
1 teaspoon lemon zest
1 teaspoon vanilla extract

Topping

¾ cup (80 g) all-purpose flour
¾ cup (67 g) old fashioned oats
½ cup (107 g) brown sugar
¼ teaspoon cinnamon
½ teaspoon salt
6 tablespoons unsalted butter melted

Instructions

Preheat oven to 375 degrees Fahrenheit. Grease a 2-quart baking dish (or 8 inch square baking pan) and set aside.
In a large bowl, add blueberries, cornstarch, granulated sugar, lemon juice, lemon zest, and vanilla extract. Toss to combine. Pour filling into prepared dish and set aside.
In a separate bowl, add dry topping ingredients: flour, oats, cinnamon, brown sugar, and salt. Add melted butter and stir until combined. Mixture will be thick and crumbly.
Crumble topping evenly over blueberry filling. Bake for about 55-60 minutes, or until blueberry filling bubbles in the center of the dish and crust is browned across the top.
Allow to cool slightly before serving. Serve warm or room temperature with a scoop of vanilla ice cream.

Notes

Use a 2 quart baking dish or 8x8 square baking pan for best results.
To use frozen blueberries - Thaw and drain excess liquid before preparing filling.
Blueberry crisp will keep for 3 days, covered, at room temperature, or up to a week in the refrigerator.

Nutrition