Easy Blueberry Crisp with Oats
Servings: 6 Servings
Ingredients
For the Blueberry Filling
- 18 ounces blueberries fresh or frozen; thaw and drain frozen berries well
- ½ cup granulated sugar see note
- 3 tablespoons cornstarch
- 1 tablespoon freshly squeezed lemon juice
- ½ teaspoon ground cinnamon
For the Oat Crumble Topping
- ⅔ cup old-fashioned rolled oats
- 6 tablespoons unsalted butter cold and cubed
- ¼ cup all-purpose flour
- ½ cup light brown sugar
- 3 tablespoons granulated sugar
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon salt
Instructions
- Preheat the oven to 350°F, and lightly grease a 1 ½- to 2-quart baking dish.
- In a medium bowl, gently toss the blueberries, granulated sugar, cornstarch, lemon juice, and cinnamon until evenly combined. Transfer the filling to the prepared dish.18 ounces blueberries, ½ cup granulated sugar, 3 tablespoons cornstarch, 1 tablespoon freshly squeezed lemon juice, ½ teaspoon ground cinnamon
- In a separate medium bowl, combine the oats, cold butter, flour, brown sugar, granulated sugar, salt, and cinnamon with a pastry cutter or your hands. Work in the butter until the mixture is crumbly with no dry, sandy patches.⅔ cup old-fashioned rolled oats, 6 tablespoons unsalted butter, ½ cup light brown sugar, 3 tablespoons granulated sugar, ¼ teaspoon ground cinnamon, ⅛ teaspoon salt, ¼ cup all-purpose flour
- Sprinkle the oat topping evenly over the blueberry filling.
- Bake for 30 to 35 minutes, until the filling is bubbling and the topping is golden brown and crisp.
- Let the blueberry crisp stand for several minutes, then serve warm with vanilla ice cream or whipped cream.
Notes
- Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
- To freeze before baking, assemble the crisp in a freezer-to-oven-safe dish. Wrap it in plastic wrap followed by aluminum foil and freeze for up to 2 months. Remove the wrapping and add 20 to 30 minutes to the baking time when baking from frozen.
- Taste the blueberries before you start. If they’re tart, consider adding more sugar.
- Keep the assembled oat topping in the fridge until you're ready to place the crisp in the oven. Add the topping just before baking.
Nutrition Facts
Easy Blueberry Crisp with Oats
Serving Size
1 cup
Amount per Serving
Calories
352
% Daily Value*
Fat
12
g
18
%
Saturated Fat
7
g
35
%
Trans Fat
0.5
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Cholesterol
30
mg
10
%
Sodium
56
mg
2
%
Potassium
128
mg
4
%
Carbohydrates
61
g
20
%
Fiber
3
g
12
%
Sugar
43
g
48
%
Protein
3
g
6
%
Vitamin A
397
IU
8
%
Vitamin C
9
mg
11
%
Calcium
27
mg
3
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
