Description
This easy blueberry crisp with oats is a delightful and comforting dessert featuring fresh or frozen blueberries topped with a crunchy oat and brown sugar crumble. Bursting with fruity flavor and a hint of lemon, it’s perfect for any occasion and simple to prepare.
Ingredients
Scale
Filling
- 4 cups fresh or frozen blueberries (defrost if using frozen)
- 1/4 cup granulated sugar
- 1 tablespoon all-purpose flour
- 1 tablespoon lemon juice
- Zest of one lemon
Topping
- 1/2 cup all-purpose flour
- 1 cup rolled oats (old-fashioned)
- 1/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cut into cubes and cold
Instructions
- Prepare the filling: In a large bowl, combine the blueberries, granulated sugar, flour, lemon juice, and lemon zest. Stir gently to ensure all ingredients are evenly mixed, then set the mixture aside to let the flavors meld.
- Make the topping: In another bowl, whisk together the flour, rolled oats, granulated sugar, brown sugar, cinnamon, and salt. Add the cold butter cubes and use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture becomes crumbly and resembles coarse crumbs.
- Assemble and bake: Preheat your oven to 375°F (190°C). Grease a 2-quart baking dish, then transfer the blueberry filling evenly into the dish. Sprinkle the oat topping evenly over the blueberry mixture. Bake for 30-40 minutes or until the topping turns golden brown and the berry filling is bubbling. Remove from oven and let cool slightly before serving.
Notes
- Use fresh or frozen blueberries; if frozen, defrost before using to avoid excess moisture.
- For a nutty flavor, consider adding chopped walnuts or pecans to the topping.
- Serve warm with vanilla ice cream or a dollop of whipped cream for an extra treat.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To make ahead, prepare the filling and topping separately and assemble just before baking.