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blueberry crisp recipe

Blueberry Crisp Recipe

Charlotte Miller
A simple yet delicious dessert featuring juicy blueberries with a crunchy oat topping, perfect for any time of the year.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Desserts
Cuisine American
Servings 8 servings
Calories 300 kcal

Ingredients
  

Blueberry Filling

  • 4 cups fresh blueberries or frozen, thawed and drained
  • 1/4 cup granulated sugar
  • 1 tbsp lemon juice
  • 2 tbsp all-purpose flour or cornstarch

Crisp Topping

  • 1 cup all-purpose flour
  • 1 cup rolled oats
  • 3/4 cup brown sugar
  • 1/2 cup cold butter cubed
  • 1/4 tsp salt

Instructions
 

Prepare the Blueberry Filling

  • Preheat the oven to 375°F (190°C).
  • In a large bowl, gently toss blueberries with sugar, lemon juice, and flour or cornstarch.
  • Pour the blueberry mixture into a 9x9-inch baking dish.

Make the Crisp Topping

  • In a separate bowl, combine flour, oats, brown sugar, and salt.
  • Cut in cold butter using a pastry blender or fingers until the mixture resembles coarse crumbs.
  • Sprinkle the topping evenly over the blueberry filling, creating some larger clumps for extra crunch.

Bake the Crisp

  • Bake for 40-45 minutes, or until the topping is golden brown and the filling is bubbly.
  • If the topping browns too quickly, tent with foil.
  • Let cool slightly before serving.

Notes

  • Fresh blueberries are ideal, but frozen can be used if thawed and drained.
  • Adjust sugar in the filling based on the sweetness of the blueberries.
  • Serve warm with vanilla ice cream or whipped cream for the best experience.
  • Store leftovers in an airtight container in the fridge for up to 5 days.
  • Can be frozen before or after baking for up to 3 months.
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