Easy Blueberry Crisp Recipe
This simple blueberry crisp features juicy sweet blueberries topped with a golden oat crumble. Ready in just 25 minutes, it's the perfect summer dessert served warm with ice cream.
Ingredients
- For the Berries:
- 2 pints 4 cups fresh blueberries
- 1 tablespoon cornstarch
- 3 tablespoons granulated sugar
- For the Crumble:
- 1 cup rolled oats
- ½ cup whole wheat pastry flour or all-purpose flour
- ½ cup packed brown sugar
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon salt
- 6 tablespoons unsalted butter cubed and at room temperature
Instructions
- Preheat oven to 375°F (190°C). Lightly grease an 8-inch square baking dish or deep-dish pie plate.
- In a large bowl, gently combine blueberries, cornstarch, and granulated sugar. Toss carefully to avoid bursting berries.
- In a separate bowl, mix oats, flour, brown sugar, cinnamon, and salt. Add butter cubes and work in with fingers until mixture resembles coarse crumbs with some larger butter pieces.
- Transfer blueberry mixture to prepared baking dish. Sprinkle crumble topping evenly over berries without packing down.
- Bake for 40-45 minutes until topping is golden brown and blueberry juices are bubbling around edges.
- Cool for at least 10 minutes before serving. Serve warm with vanilla ice cream if desired.
Notes
Can substitute frozen blueberries (don't thaw, add 5-10 extra minutes baking time)
For gluten-free version, use certified gluten-free oats and substitute almond flour for wheat flour
Store leftovers covered in refrigerator up to 3 days
Can be frozen for up to 3 months
For gluten-free version, use certified gluten-free oats and substitute almond flour for wheat flour
Store leftovers covered in refrigerator up to 3 days
Can be frozen for up to 3 months
