Yield: 8 servings
Blueberry Crisp
Prep Time
10 minutes
Cook Time
45 minutes
Total Time
55 minutes
Ingredients
For the Blueberry Filling
- 6 cups fresh blueberries
- ⅓ cup granulated sugar
- 1 Tablespoon cornstarch
- 2 Tablespoons lemon juice
For the Topping
- 1 cup all-purpose flour
- ½ cup light brown sugar, packed
- ¼ cup granulated sugar
- 1 teaspoon cinnamon
- ½ teaspoon kosher salt
- 1 cup quick cook oats
- ½ cup unsalted butter, cubed
Instructions
- Preheat the oven to 350 degrees F.
- Start by making the blueberry filling. Toss together the blueberries, sugar, cornstarch, and lemon juice in a large bowl. Pour the blueberries into a 13x9 baking dish or pan, and spread them out evenly. Set aside.
- Next, make the crisp topping. Whisk the flour, brown sugar, sugar, cinnamon, and salt in a medium mixing bowl. Mix in the oats, then add the cubes of butter. Use your hands to rub the butter and dry ingredients together until the butter has been well mixed.
- Sprinkle the topping over the blueberries, then bake for 45-50 minutes or until the blueberries are bubbling around the edges and the topping is golden brown.
- Serve warm with ice cream, if desired.
Notes
- Storage: Cover the cooled blueberry crisp with plastic wrap or foil, or transfer it to an airtight container, and store in the refrigerator for up to 3 days.
- To save time, use the food processor to combine the flour, brown sugar, sugar, cinnamon, salt, and cubes of butter. Pulse the ingredients, then transfer them to a bowl and mix in the oats and sprinkle the topping over the blueberries.
- Make Ahead. This dessert is best served fresh. If you’d like to make this ahead of time, I would suggest baking the blueberries without the crisp topping, and baking the crisp topping separately, spread on a baking sheet with parchment paper. Then you can cover and store the blueberries in the fridge and put the crisp topping in an airtight container on the counter. Then, bake the full dessert for 15-20 minutes at 350°F before serving.