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Blueberry crisp on a plate, topped with a scoop of vanilla ice cream.
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5 from 4 votes

Blueberry Crisp

The most delicious and refreshing blueberry crisp! It's topped with an irresistible crumble too. Served with a scoop of ice cream and you have a perfect spring/summer treat!
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Servings: 8 servings

Ingredients
 

Filling

  • 4 cups fresh blueberries - (frozen works too)
  • 3 tablespoons granulated sugar
  • 1 tablespoon + 1 teaspoon cornstarch
  • 3 teaspoons fresh lemon juice

Crumble topping

  • 3/4 cup all purpose flour
  • 3/4 (heaping) cup old fashioned rolled oats
  • 1/3 cup + 1 Tablespoon packed brown sugar
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup butter, cold and cubed - (1 stick of butter)

Instructions
 

  • Preheat the oven to 375°F. Spray or butter a 9"x6" inch pan. Set aside.
  • In a large bowl combine the blueberries, sugar, cornstarch, and lemon juice. Mix to combine. 
  • Place the blueberry mixture into the prepared baking pan. Spread into an even layer. Set aside.
  • In a medium size bowl add the flour, oats, brown sugar, sat, and cinnamon. Whisk to combine. 
  • Add the cold cubed butter. Using a pastry blender, cut the butter into the mixture until the butter is a tad larger than the size of peas. 
  • Evenly sprinkle the crumble mixture over the blueberries. Bake for 35-40 minutes, or until the crumble is golden brown and the blueberry juices are bubbling. 
  • Remove and let cool for 5-10 minutes. Serve warm with ice cream!

Notes

Blueberries: can use fresh or frozen berries for this recipe. If using frozen, you do not need to thaw them prior to use. If using fresh, thoroughly wash them prior to using. 
Pastry blender: if you do not have a pastry blender that's ok! You can use a fork to cut the butter into the flour mixture or use your hands. 
Storing: Blueberry crisp will last for 4-5 days in the fridge. Store covered or in an airtight container. 

Nutrition

Calories: 258kcal (13%)