Blueberry Crisp

This Blueberry Crisp is full of juicy berries and a nutty, crispy oat layer on top. This summer dessert is so easy to make and is full of fresh, delicious flavor in every bite.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 35

Total Time 50

Servings

Calories 374kcal

Author Dina

Equipment

1 9x13 baking dish

Ingredients

For the blueberry filling

6 cups blueberries thawed if frozen
3/4 cup granulated sugar
3 Tbsp cornstarch
2 Tbsp lemon juice
Zest of 1 lemon

For the crisp topping

1 1/2 cups all-purpose flour
1 1/2 cups old-fashioned rolled oats
1/2 tsp baking powder
1/4 tsp cinnamon
Pinch of salt
1/2 tsp vanilla extract
1/2 cup brown sugar
3/4 cup cold unsalted butter (shredded with a box shredder)
3/4 cup pecans finely chopped

Instructions

Mix all the blueberry filling ingredients in a bowl and transfer to a 9 x 13 inch baking dish.
Combine all of the crisp topping ingredients in a separate bowl. Tip: You can make the crisp topping a few days in advance and keep it in a ziplock bag in the fridge until ready to use. Or you can keep it in the freezer for a few weeks.
Evenly sprinkled the crisp topping ingredients over the blueberries. Then bake at 375°F for about 30 to 35 minutes or until the tops are golden brown. Serve warm with vanilla ice cream.

Notes

Don't use canned fruit- While frozen fruit that is fully thawed can be used instead of fresh blueberries, canned berries are too syrupy and soft, and will make the dessert gummy.

Use cold butter- Cold butter will not melt right away during baking, helping the crumbles in the topping to hold their form.

Allow to cool slightly- With the insides extremely hot from baking, allow the blueberry crisp to cool a little before serving. This will allow it to hold its structure a bit more and avoid the ice cream melting into a puddle on top immediately.

Nutrition