Description
This Blueberry Crisp recipe features a juicy blueberry filling topped with a buttery, oat-based crumble. It’s a classic American dessert that’s easy to make, perfect for summer when fresh blueberries are at their peak, and delightful when served warm with ice cream or whipped cream.
Ingredients
Scale
Blueberry Filling
- 4 cups fresh or frozen blueberries
- 2 tablespoons granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon lemon juice
- ½ teaspoon vanilla extract
Crisp Topping
- 1 cup old-fashioned rolled oats
- ½ cup all-purpose flour
- ½ cup packed brown sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup unsalted butter, melted
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the right temperature before baking.
- Prepare Blueberry Mixture: In a large bowl, gently toss the blueberries with granulated sugar, cornstarch, lemon juice, and vanilla extract, making sure all the berries are evenly coated to thicken the filling as it bakes.
- Arrange Blueberries: Spread the blueberry mixture evenly into a greased 8×8-inch baking dish to create the base layer of the dessert.
- Make Crisp Topping: In a separate bowl, mix together the rolled oats, all-purpose flour, brown sugar, cinnamon, and salt until combined. Pour in the melted butter and stir until the mixture is evenly moistened and crumbly.
- Top the Blueberries: Sprinkle the oat topping evenly over the blueberry layer, covering it completely to ensure a crisp, golden topping after baking.
- Bake: Place the baking dish in the oven and bake for 35 to 40 minutes, or until the topping is golden brown and the blueberries are bubbling beneath.
- Cool and Serve: Allow the crisp to cool slightly before serving. It’s especially delicious when warm, paired with vanilla ice cream or whipped cream as a finishing touch.
Notes
- Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for added richness.
- For a gluten-free version, use certified gluten-free oats and substitute all-purpose flour with a 1:1 gluten-free flour blend.
