Easy Blueberry Crisp

A delightful and effortless dessert featuring juicy blueberries and a crunchy oat topping, perfect for any occasion.

Print Recipe

Prep Time 10

Cook Time 30

Total Time 40

Servings: 6 servings

Course: Dessert, Snack

Cuisine: American, Baking

Calories: 250

Ingredients Method Notes

Ingredients

For the Blueberry Filling

2 cups fresh or frozen blueberries Use fresh when in season; thaw if using frozen.
1/2 cup brown sugar Half for blueberries, half for topping.

For the Oat Topping

1 cup rolled oats Old-fashioned rolled oats preferred.
1/4 cup flour Substitute with gluten-free flour if needed.
1/2 teaspoon cinnamon For added flavor.
1/4 cup butter, melted Substitute with coconut oil for dairy-free version.

For Serving

1 scoop Vanilla ice cream Optional, for serving.

Method

Preparation

Preheat your oven to 350°F (175°C).
In a mixing bowl, combine the blueberries with half of the brown sugar, gently folding them together. Set aside.
In another bowl, mix rolled oats, flour, remaining brown sugar, cinnamon, and melted butter until crumbly.

Assembly and Baking

Spread the blueberry mixture into a baking dish.
Top with the oat mixture, evenly covering the blueberries.
Bake for 25-30 minutes, until the topping is golden and blueberries are bubbling.

Serving

Serve warm, adding a scoop of vanilla ice cream on top.

Notes

For added flavor, you can sprinkle nuts before baking or drizzle with caramel sauce. Leftovers can be stored in the refrigerator for 3-4 days or frozen for longer storage.