Blueberry Crisp

Course: Dessert

Cuisine: American

Keyword: blueberry dessert, fruit crisp

Prep Time: 15

Cook Time: 35

Total Time: 50

Servings:

Calories: 534kcal

Author: Malinda Linnebur

This easy Blueberry Crisp is a dessert filled with fresh or frozen blueberries and baked with a crunchy oat topping. Top with ice cream for a yummy dessert your whole family will love!

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Ingredients

6 cups (900g) blueberries
¼ cup (30g) all purpose flour
¼ cup (50g) sugar
½ teaspoon lemon zest
juice from ½ a lemon
1 teaspoon vanilla

OAT TOPPING:

¾ cup (70g) old fashioned oats
⅔ cup (130g) packed brown sugar
½ cup (60g) all purpose flour
½ teaspoon cinnamon
¼ teaspoon salt
½ cup (113g) butter, cold
⅓ cup (30g) sliced almonds, optional

Instructions

Preheat oven to 375°F.
In a large bowl combine the blueberries, flour, sugar, lemon zest, lemon juice, and vanilla. Pour into a 10" cast iron skillet or a 2 qt baking dish. Set aside.

OAT TOPPING:

In a medium bowl combine the oats, brown sugar, flour, cinnamon, and salt. Cut the butter into the mixture until coarse crumbs. Stir in the almonds if using. Sprinkle over the blueberries and bake for 35 minutes or until the blueberries are bubbling and the oat topping is lightly browned.

Notes

FREEZER FRIENDLY: Baked and cooled crisps can be frozen for up to 3 months. Thaw in the refrigerator overnight and warm in a 350 degree oven for 15-20 minutes. You can also make the oat topping and freeze in bags to have ready to go for fruit crisps.
SERVING: Serve warm, room temperature, or cold. Top with ice cream, whipped cream, or even vanilla yogurt if desired.
STORING: Store leftovers covered in the refrigerator for up to 5 days.
Can replace fresh blueberries with frozen. No need to thaw.
OATS: I prefer to use old fashioned oats in crisps. You can use quick but the topping may not turn out as desired. You can not use steel cut oats in this recipe.

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