Blueberry Crisp Recipe
A delicious blueberry filling made with fresh or frozen blueberries and topped with an oatmeal topping.
Servings 6 people
Calories 288kcal
Equipment
Ingredients
Filling
- 5 cups blueberries
- ⅓ cup granulated sugar
- 3 tablespoons flour
- 1 zest from one lemon
- 1 tablespoon lemon juice
Topping
- ¾ cup oats old fashioned or rolled oats
- ¼ cup flour
- ¼ cup brown sugar
- ½ teaspoon cinnamon
- ⅛ teaspoon salt
- ¼ cup butter melted
Instructions
- Preheat oven to 375°F.
Filling
- Place blueberries, lemon zest, lemon juice, granulated sugar and flour in a mixing bowl. Toss gently so the berries are covered with the flour and sugar.5 cups blueberries, ⅓ cup granulated sugar, 3 tablespoons flour, 1 zest from one lemon, 1 tablespoon lemon juice
- Put berries into a greased 8x8 inch baking dish.
Topping
- Using the same bowl, put oats, flour, brown sugar, cinnamon and salt and toss lightly.¾ cup oats, ¼ cup flour, ¼ cup brown sugar, ½ teaspoon cinnamon, ⅛ teaspoon salt
- Add melted butter and stir until the oats are coated.¼ cup butter
- Place oats over the blueberries and spread evenly across the top.
- Bake in a preheated 375°F oven for 35-40 minutes, until the topping is golden and the center of the blueberries is bubbly.
Notes
- If using frozen blueberries, don't thaw. Add frozen and increase baking time by 10-15 minutes.
- If the topping browns too much, place a piece of foil loosely over the top until the filling is bubbly.
- The filling has to be bubbly for it to thicken. Keep in mind, that this won't become very thick like a pie or jam. If you prefer a thicker filling, add another tablespoon of flour.
- Eat warm or at room temperature.
- Store cool crisp covered at room temperature for 2-3 days or in the refrigerator for 3-4 days.
- Make it a peach blueberry crisp! Add 1-2 cups of sliced peaches to the mixture. Mix in an additional 2 tablespoons of flour.
- Add a chopped, tart apple to the filling. Peel and cube an apple and bake until the apples are soft.
- Use wild huckleberries instead of the blueberries.
- Add ½ cup of chopped walnuts or pecans to the topping.
Nutrition
Serving: 1scoop | Calories: 288kcal | Carbohydrates: 52g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 114mg | Potassium: 161mg | Fiber: 4g | Sugar: 33g | Vitamin A: 304IU | Vitamin C: 14mg | Calcium: 27mg | Iron: 1mg