Blueberry Crisp
In this easy blueberry crisp, fresh blueberries are the star - they bake down into a bubbling sweet filling with a crisp brown sugar oat topping. Don’t forget the ice cream!
Servings 6 servings
Ingredients
For the blueberry filling:
- 4 cups fresh blueberries
- 1/4 cup granulated sugar
- 1 Tbsp cornstarch
- 2 teaspoons lemon juice
For the oat topping:
- 4 Tbsp unsalted butter
- 1/4 cup brown sugar (packed)
- 1/2 cup all-purpose flour
- 1/2 cup rolled (old-fashioned) oats
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup sliced almonds
Instructions
For the blueberry filling:
- Preheat your oven to 350 degrees. Place the blueberries in an ungreased 8x8 or 2 qt baking dish.
- Sprinkle sugar, cornstarch, and lemon juice over the blueberries in the dish. Gently toss it all together until evenly combined.
For the oat topping:
- In a large microwave-safe bowl, melt the butter. Stir in brown sugar, flour, oats, cinnamon, and salt until thoroughly combined. Stir in the sliced almonds last.
- Scatter the oat topping evenly over the blueberries. Bake for 35-40 minutes, or until the topping is golden brown and you can see the blueberries bubbling up the sides.
- Let cool for a few minutes before serving warm with vanilla ice cream. See how long it lasts.
Notes
Store any leftovers in the fridge for a few days, and reheat individual servings in the microwave.
Adapted from my Stone Fruit Crisp recipe.
