Blueberry Crisp
Sweet and juicy blueberries topped with a buttery brown sugar crumble. This delicious summer dessert comes together in minutes.
Servings 6
Calories 421kcal
Ingredients
Filling:
- 5 cups blueberries*
- 1 tablespoon lemon juice
- 1 teaspoon finely grated lemon zest
- ¼ cup granulated sugar
- ¼ cup all purpose flour
Topping:
- ⅔ cup old fashioned oats
- ⅔ cup all purpose flour
- ¼ cup light brown sugar
- ⅓ cup granulated sugar
- ¼ teaspoon salt
- ¼ teaspoon ground cinnamon
- ½ cup unsalted butter, melted
- vanilla ice cream for serving
Instructions
- Preheat oven to 350°F. Grease a 9 ½ inch deep dish pie plate or similar sized baking dish. Set aside.
Filling:
- In a large bowl, combine all filling ingredients. Stir gently until well combined. Dump into prepared baking dish and spread into an even layer.
Topping:
- In a large bowl, combine oats, flour, sugars, salt and cinnamon. Add melted butter and stir until well combined (I use a fork). Sprinkle the topping over the blueberries (pressing some of it together with your fingers to form clumps).
- Bake for 30-40 minutes until the fruit is bubbling and juicy and the topping is light golden brown. Cool slightly, serve warm with vanilla ice cream.
Notes
*You can use fresh or frozen blueberries. Fresh blueberries will hold their shape better after baking.
Nutrition
Calories: 421kcal | Carbohydrates: 67g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 41mg | Sodium: 104mg | Potassium: 155mg | Fiber: 4g | Sugar: 41g | Vitamin A: 539IU | Vitamin C: 13mg | Calcium: 26mg | Iron: 2mg