Blueberry Crisp

Kelly

Quick and Easy Blueberry Crisp is bursting with sweet, juicy blueberries and a crunchy oat topping. This easy fruit crisp recipe is perfect served warm from the oven topped with a scoop of vanilla ice cream. The easiest dessert recipe EVER!

5 from 2 votes

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Prep Time 10

Cook Time 35

Total Time 45

Course Dessert

Cuisine American

Servings

Calories 459 kcal

Ingredients

For the blueberry filling:

24 oz blueberries (680g), about 5 cups
⅓ cup (66g) granulated sugar
3 ½ tablespoons (31g) all-purpose flour
¼ teaspoon cinnamon
⅛ teaspoon salt
2 teaspoons (10 ml) lemon juice
finely grated zest from 1 lemon optional

For the crumble topping:

½ cup (113g) butter softened
¾ cup (149g) firmly packed brown sugar
⅔ cup (94g) all-purpose flour
¾ cup (74g) old-fashioned rolled oats
¼ teaspoon salt
½ teaspoon cinnamon

Instructions

Preheat the oven to 375°F.
Toss the blueberries, with sugar, flour, cinnamon, salt, lemon juice, and zest. Place in a 2 quart baking dish.
Combine the butter, brown sugar, oats, flour, cinnamon, and salt and press with your fingers until thoroughly combined and clusters form. Sprinkle over blueberries.
Bake on the middle rack for 35-40 minutes or until the fruit is bubbly the top is golden brown. Cover top with a tent of foil if the topping browns too quickly.
Cool for about 10 minutes then serve warm.

Nutrition

Calories: 459kcal

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