Blueberry Crisp
This Blueberry Crisp is so delicious! Packed with juicy, sweet blueberries and topped with crumbly cinnamon oats. It's a such crowd pleasing and easy dessert!
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
Preheat oven to 375 degrees F.
In a bowl, mix all the crisp ingredients together, and create the crumbs by loosening the dough mixture with your fingers.
Wash and dry the blueberries.
Place in a bowl and mix together the blueberries with the corn starch, icing sugar, and vanilla extract.
Rub a 10.5" x 7.5 " baking dish with butter and then pour in the blueberries.
Cover the blueberries with the crumb mixture and bake in the oven for 30-40 minutes on the middle rack. Mine took 30, but all ovens are different.
Remove and let the dish cool well and serve with vanilla ice cream.
Always use a preheated oven.
If baking with frozen blueberries, do not thaw first. Bake frozen.
Store leftovers in the fridge for up to 4 days. Reheat the fruit crisp gently,
Avoid storing the Blueberry Crisp, unbaked, in the refrigerator. The topping will become soggy.
Serve with a scoop of vanilla ice cream.
Try adding fresh, chopped herbs - like mint or basil - so good!
Top with Greek yogurt for a breakfast treat!
Calories: 515 kcal | Carbohydrates: 85 g | Protein: 5 g | Fat: 19 g | Saturated Fat: 11 g | Cholesterol: 46 mg | Sodium: 163 mg | Potassium: 266 mg | Fiber: 6 g | Sugar: 49 g | Vitamin A: 614 IU | Vitamin C: 15 mg | Calcium: 69 mg | Iron: 2 mg