Super Easy Blueberry Crisp With A Crunchy Oat Topping
This fresh blueberry crisp is the perfect summer dessert, and one of my absolute favorite desserts to make when blueberry season rolls around. It’s a great way to use up a big haul from your local farmers' market, and also works just as well with that bag of frozen blueberries hiding in your freezer!
Servings: 8 people
Calories: 275kcal
Ingredients
For the Blueberry Filling
- 2 pints blueberries (about 4-5 cups)
- 1 tbsp lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- 2 tablespoon packed brown sugar
- 2 teaspoon cornstarch
For the Crisp Topping
- ½ cup all-purpose flour
- ½ cup old-fashioned rolled oats
- ½ teaspoon salt
- ½ cup packed brown sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- ¼ cup walnuts chopped
- ⅓ cup cold butter cut into small cubes
For Serving
- vanilla ice cream (optional, but highly recommended!)
Instructions
- Preheat your oven to 375°F (190°C). Grease a square baking dish (8x8 or 9x9), or a pie plate with butter or nonstick spray.
- Make the blueberry filling. In a large bowl, combine the blueberries, lemon juice, lemon zest, vanilla extract, 2 tablespoons brown sugar, and 2 teaspoons cornstarch. Stir gently until evenly coated. Pour the mixture into the prepared baking dish.
- Make the topping. Chop the walnuts. In a large bowl, combine the flour, oats, salt, brown sugar, cinnamon, nutmeg and walnuts. Mix well. Add the cold butter cubes and cut into the oat mixture with two knives or a dough blender. You can also use your hands to help work the butter into the oat mixture.
- Assemble and bake. Evenly spoon the buttery oat and walnut topping over the blueberry filling, pressing down lightly. Bake for 35-40 minutes, or until the topping is golden brown and the filling is bubbling around the edges.
- Serve. Let the blueberry crisp cool slightly, then serve warm (with vanilla ice cream if possible!)
Notes
- Don't skip the cornstarch! You need that to help thicken the blueberry filling.
- Place a foil-lined pan under your baking dish to catch any spillovers.
- Allow the crisp to cool slightly before serving - this will give the filling a bit more time to set.
- Watch the crisp closely while baking. If the topping starts to brown too quickly, cover it with foil for the remainder of the baking time.
Nutrition
Calories: 275kcal | Carbohydrates: 44g | Protein: 3g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 213mg | Potassium: 163mg | Fiber: 4g | Sugar: 28g | Vitamin A: 302IU | Vitamin C: 13mg | Calcium: 33mg | Iron: 1mg
