Blueberry Crisp
Serves 6.
Ingredients
- 4 cups fresh or frozen blueberries
- 1 Tbs. fresh lemon juice
- 3/4 cup firmly packed light brown sugar
- 1/2 cup all-purpose flour
- 1/2 tsp. ground cinnamon
- 4 Tbs. (1/2 stick) unsalted butter or margarine,at room temperature, cut into pieces
- 3/4 cup rolled oats
Directions
Preheat an oven to 375°F. Grease a shallow 1 1/2-quart baking dish with butter or margarine, or spray with vegetable cooking spray.Spread the blueberries evenly over the bottom of the prepared baking dish and sprinkle with the lemon juice.
In a bowl, using a pastry blender or fork, mix together the brown sugar, flour, cinnamon, butter and rolled oats until well combined. Sprinkle evenly over the blueberries.
Bake until the top is golden and the blueberries are bubbling, about 30 minutes. Transfer to a wire rack and let cool. Serve hot or warm.
Rated 4 out of
5
by
Chuck from
Tasted great!
While it was very good, it was also very runny and my topping sank. I would suggest to thaw the blueberries first or double the topping if you are using frozen blueberries.
Date published: 2019-01-22
Rated 5 out of
5
by
Dorothy from
Delicious
I prepared the recipe as written. Perfect crisp. I’m making another one for next week!
Date published: 2019-01-17
Rated 5 out of
5
by
SoSakura from
So easy and delicious!
This is super easy to make and absolutely delicious! I used gluten free flour and oats but otherwise followed recipe to a t. It's a keeper!
Date published: 2017-12-14
Rated 5 out of
5
by
Erie from
Fave Crisp
This is my fave crisp recipe and I use as a base for all different sorts of fruits. Sometimes I use almond flour for regular flour and add almonds or walnuts. Possibilities are endless...the fruits and topping add ins are endless!
Date published: 2016-01-03
Rated 5 out of
5
by
Vivki from
Fantastic, quick dessert
I made this with a couple of additions, but I'm sure it would be great w/o the additions as well.
I added 2tbs more butter, 1/3 cup slivered almonds and 1/4tsp almond extract to the topping. (It needed more butter after the almonds to make it wet enough.
I added 1tbs Amaretto di Sarno to the blueberries.
These additions gave just a hint of almond and added a nice undertone to the blueberries.
It's fantastic served warm w/a little vanilla frozen custard or ice cream.
Date published: 2014-07-27
Rated 5 out of
5
by
Tashi from
Very versatile recipe
My only addition when making this recipe with blueberries was to add 1/2 cup chopped walnuts to the topping. I have recently substituted peaches and today I am using apples for the filling with wonderful results. This is a breakfast favorite at our house when topped with a dollop of Greek yogurt.
Date published: 2012-09-17