16ouncesfresh blueberriesfresh or frozen; if using frozen, thaw, rinse, and dry well
½cupgranulated sugar
2tablespoonscornstarch
1tablespoonfreshly squeezed lemon juice
½teaspoonground cinnamon
Crisp Topping
½cupall-purpose flour
1cupold fashioned oats
8tablespoonsunsalted buttercubed
½cuplight brown sugar
¼cupgranulated sugar
½teaspoonkosher salt
½teaspoonground cinnamon
Instructions
Preheat the oven to 350°F, and lightly grease a 2 ½ quart baking dish.
In a medium bowl, toss the blueberries, sugar, cornstarch, lemon juice, and cinnamon until the ingredients are well combined. Set aside.
16 ounces fresh blueberries, ½ cup granulated sugar, 2 tablespoons cornstarch, 1 tablespoon freshly squeezed lemon juice, ½ teaspoon ground cinnamon
In a separate medium bowl use a pastry cutter or your hands to combine the flour, oats, butter, brown sugar, granulated sugar, salt, and cinnamon until the mixture resembles coarse crumbs.
½ cup all-purpose flour, 1 cup old fashioned oats, 8 tablespoons unsalted butter, ½ cup light brown sugar, ¼ cup granulated sugar, ½ teaspoon kosher salt, ½ teaspoon ground cinnamon
Pour the blueberry mixture into the prepared baking dish. Use your hands to sprinkle the crumb mixture over the blueberries.
Bake for 30 to 35 minutes or until the crumb topping is golden brown and the blueberries are hot and bubbly.
Remove from the oven, and allow the crisp to cool for several minutes before serving. Top with vanilla ice cream or whipped topping.
Notes
The calories listed are an approximation based on the ingredients in the recipe and a serving size of 1-cup of the blueberry crisp. Additionally, the calorie count does NOT reflect the ice cream seen in the photos. Actual calories will vary.For more information and tips, please refer to the post.