Blueberry Crisp Recipe
Easy blueberry crisp recipe that makes for the perfect summer dessert! Sweet, juicy blueberries topped with buttery oat crumbled toppings.
Rate this Recipe
Servings 6 servings
Ingredients
Blueberry Filling-
- 6 cups fresh or frozen blueberries 3 pints
- 1/3 cup granulated sugar
- 1 ½ Tbsp cornstarch
- ½ tsp cinnamon
Crisp Topping-
- 2/3 cup all-purpose flour
- 1 cup old-fashioned oats
- 1/3 cup brown sugar
- ½ tsp ground cinnamon
- 1/3 cup pecans or walnuts or almonds chopped
- ¼ tsp salt
- 1/2 cup unsalted butter cold and cubed
Instructions
- Preheat the oven to 400°F.
- In a casserole dish, pie dish or cast-iron skillet, add the blueberries, sugar, cornstarch and cinnamon and mix until the blueberries are fully coated.6 cups fresh or frozen blueberries, 3 pints, 1/3 cup granulated sugar, 1 ½ Tbsp cornstarch, ½ tsp cinnamon
- In a separate bowl, combine the flour, oats, brown sugar, cinnamon, pecans, and salt.2/3 cup all-purpose flour, 1 cup old-fashioned oats, 1/3 cup brown sugar, ½ tsp ground cinnamon, 1/3 cup pecans or walnuts or almonds, chopped , ¼ tsp salt
- Add in the cold cubed butter and with your hands or a dough cutter mix until the mixture is crumbly. (Don’t overmix — you still want some chunks of butter. It should be crumbly, not smooth.)1/2 cup unsalted butter , cold and cubed
- Add the crisp topping over the blueberries, sprinkling evenly over all the fruit.
- Bake at 400°F for 35-40 minutes, until the topping is golden brown and juices are bubbling around the edges. Remove it from the oven and cool it for 5 minutes.
- Serve warm with vanilla ice cream, yogurt, or plain.