Blueberry Crisp
Indulge in the ultimate comfort dessert with this homemade Blueberry Crisp, a heavenly blend of juicy, oven-baked blueberries and a buttery oat crumble topping. Bursting with fresh, tangy blueberries kissed with a hint of lemon juice, this recipe is perfectly complemented by the warm flavors of brown sugar and cinnamon in the crisp topping. Ready in under an hour, this easy, rustic dessert is the ideal treat for summer gatherings or weeknight indulgence. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for a truly irresistible finish. Perfectly simple yet utterly satisfying, this Blueberry Crisp is sure to become your go-to dessert for any occasion!
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Recipe Information
Ingredients
- 6 cups fresh blueberries
- 0.5 cups granulated sugar
- 2 tablespoons all-purpose flour
- 2 tablespoons lemon juice
- 1 cup rolled oats
- 0.75 cup brown sugar
- 0.5 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 0.5 cups unsalted butter
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or non-stick spray.
In a large mixing bowl, combine the blueberries, granulated sugar, 2 tablespoons of flour, and lemon juice. Mix gently until the blueberries are evenly coated. Transfer the mixture to the prepared baking dish and spread it out evenly.
In a separate mixing bowl, prepare the topping by combining rolled oats, brown sugar, 1/2 cup of flour, and ground cinnamon.
Cut the unsalted butter into small cubes and add it to the topping mixture. Use a pastry cutter or your fingers to incorporate the butter until the mixture becomes crumbly.
Sprinkle the oat crumble mixture evenly over the blueberry filling in the baking dish.
Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and the blueberry filling is bubbling around the edges.
Remove from the oven and let the blueberry crisp cool for 10-15 minutes before serving.
Serve warm, optionally topped with vanilla ice cream or whipped cream for extra indulgence.
Nutrition Facts
Calories |
2307 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.4 g | 74% | |
| Saturated Fat | 29.7 g | 148% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 48 mg | 2% | |
| Total Carbohydrate | 447.7 g | 163% | |
| Dietary Fiber | 33.7 g | 120% | |
| Total Sugars | 296.5 g | ||
| Protein | 28.0 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 238 mg | 18% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 1311 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
