Blueberry Crisp

Blueberry Crisp is one of our all time favorite summer desserts. Packed with plump, juicy blueberries and covered with a sweet crunchy topping, it's a quick and easy way to get dessert on the table... without any fuss!

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Prep Time: 5

Cook Time: 45

Total Time: 50

Servings:

Calories: 303kcal

Author: Cathy Trochelman

Ingredients

4 cups fresh blueberries
1 cup brown sugar
3/4 cup all purpose flour
3/4 cup old fashioned oats
1/2 cup salted butter melted
1 teaspoon cinnamon

Instructions

Preheat oven to 350° F.
Wash and drain blueberries. Pour into an 8x8 inch baking pan.
In a small mixing bowl, combine brown sugar, flour, oats, melted butter, and cinnamon. Mix just until combined.
Drop in large chunks on top of blueberries in pan. *I use my hands to do this, squeezing the mixture together to form tightly packed pieces that will bake up nice and crunchy.
Bake at 350° 35-45 minutes, until top is golden brown and edges are bubbling.
Cool 10-15 minutes, then spoon into individual dishes and top with ice cream or whipped cream as desired.

Notes

Recipe Variations

- Use a combination of berries, including blackberries, blueberries, raspberries, and strawberries

- Add the juice and zest of 1 lemon to the blueberries and omit cinnamon

- Substitute granulated sugar for the brown sugar

- Add 1/4 - 1/2 cup chopped nuts to the topping

- Add 1/4 - 1/2 cup shredded coconut to the topping

- Toss blueberries in 2 Tbsp. cornstarch for a thicker consistency

- Serve with homemade Cool Whip

- Garnish with fresh basil

Make-Ahead & Storage Tips

This recipe can be made in advance and stored, covered and UNBAKED, in the freezer for up to 3 months. To bake, preheat oven to 350°, remove cover, and bake for 1 hour or until top is golden brown and edges are bubbly.

Leftover crisp can be stored, covered, at room temperature for 1-2 days or in the refrigerator for up to 1 week.

Nutrition