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!
Course Dessert
Prep Time 15 minutesminutes
Cook Time 40 minutesminutes
Total Time 55 minutesminutes
Servings 6servings
Author katiebirdbakes.com
Ingredients
For the blueberry filling:
4cupsfresh blueberries
1/4cupgranulated sugar
1Tbspcornstarch
2teaspoonslemon juice
For the oat topping:
4Tbspunsalted butter
1/4cupbrown sugar(packed)
1/2cupall-purpose flour
1/2cuprolled (old-fashioned) oats
1/2teaspooncinnamon
1/4teaspoonsalt
1/2cupsliced 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.