Go Back

Blueberry Crisp

This warm and sweet blueberry crisp features juicy blueberries with a crunchy, buttery topping, perfect for serving with ice cream.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Berry Filling
  • 4 cups fresh or frozen blueberries Frozen blueberries can be used without thawing.
  • 1/4 cup sugar
  • 1 tablespoon lemon juice
  • 2 tablespoons flour Toss berries with flour or cornstarch to thicken filling.
Crisp Topping
  • 1 cup rolled oats Use gluten-free oats for a gluten-free version.
  • 3/4 cup flour Can be substituted with gluten-free flour blend.
  • 1/2 cup brown sugar
  • 1/2 teaspoon cinnamon
  • 1 pinch salt
  • 6 tablespoons cold butter Keep cold for a flakier texture.

Method
 

Preparation
  1. Preheat the oven to 350°F and lightly grease a baking dish.
  2. In a bowl, toss the blueberries with sugar, lemon juice, and flour until well coated.
  3. Spread the berry mixture evenly in the prepared baking dish.
  4. In another bowl, mix rolled oats, flour, brown sugar, cinnamon, and salt.
  5. Cut in the cold butter until the mixture resembles coarse crumbs.
  6. Sprinkle the oat mixture evenly over the berries.
Baking
  1. Bake for 35 to 40 minutes until the topping is golden and the berry juices bubble at the edges.
  2. Let the crisp cool for 10 minutes before serving.

Notes

Serve warm with vanilla ice cream or yogurt. Leftovers can be refrigerated for up to 3 days.