Blueberry Crisp

Blueberry Crisp in a bowl with ice cream on top

“Blueberry Crisp is a quick, easy, amazing dessert recipe that boasts sweet and syrupy blueberries with a crunchy golden oat topping. ” –

ServiPost Imageng Size: 8


For the Berries:

  • 2 pints (4 cups) blueberries
  • 1 tablespoon cornstarch
  • 3 tablespoons granulated sugar

For the Crumble:

  • 1 cup rolled oats
  • 1/2 cup whole wheat pastry flour (OR all-purpose white flour)
  • 1/2 cup packed brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 6 tablespoons (3/4 stick) unsalted buttercubed & at room temperature
    • With the rack in the center position, preheat the oven to 375°F.
    • In a medium bowl, toss the blueberries with the cornstarch to coat. Then sprinkle the sugar over the top and toss again.
    • In another medium bowl, combine the oats, flour, brown sugar, cinnamon, and salt. Scatter the cubed butter over the top and use a fork or pastry cutter to work it into the oat mixture until crumbly.
    • Transfer the blueberries to a deep 9-inch pie plate (or 6 to 8 cup baking dish). Evenly top with the oat mixture. Bake for 40 to 45 minutes or until the berries are thick and bubbly and the oats are golden and crunchy. Serve warm or at room temperature.

Recipe and Photo credit:

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