The best way to enjoy this blueberry crisp is hot with ice cream. Never has summer tasted better.
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Total Time: | 50 mins |
| Servings: | 8 |
| Yield: | 1 (8-inch) square baking dish |
Ingredients
- cooking spray
- 4 cups fresh blueberries
- ½ cup white sugar
- 1 tablespoon all-purpose flour
- ¾ cup brown sugar
- ¾ cup all-purpose flour
- ½ cup rolled oats
- ½ teaspoon salt
- ½ teaspoon ground cinnamon, or to taste (Optional)
- ¼ teaspoon baking soda
- ⅓ cup cold butter, cut into small cubes
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish with cooking spray.
- Make filling: Combine blueberries, sugar, and flour in a large bowl. Toss gently until evenly coated. Pour into the prepared baking dish.
- Make topping: Combine brown sugar, flour, oats, salt, cinnamon, and baking soda in a separate bowl. Cut in cold butter with 2 knives or a pastry blender until mixture resembles coarse crumbs. Sprinkle evenly over blueberry mixture.
- Bake in the preheated oven until golden brown and bubbly, about 30 minutes.
Nutrition Facts
| Calories | 275 kcal |
| Carbohydrate | 50 g |
| Cholesterol | 20 mg |
| Dietary Fiber | 3 g |
| Protein | 3 g |
| Saturated Fat | 5 g |
| Sodium | 244 mg |
| Sugars | 33 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
Reduced the amount of sugar and it turned out great.
Too runny, cooked berries with sugar and more flour to thicken first.
Everyone loved it. I did add a little lemon juice to the blueberry mixture
Thank you for the recipe, it’s delicious. Will definitely make it again.
This was delicious! I did sub out the sugar with sugar substitutes because of my dietary needs. I think next time I’d up the butter to 1/2 cup as topping was still dry and powdery. Definitely a keeper!
It’s a fun, simple recipe. I also thought it was too sweet. I tried making it with Walmart stevia/erythritol instead and added some almond flour to keep the dry ingredient ratio intact. I reduced the sweetness by about 50%, too. I make it all the time now, but my way.
We needed a larger dessert than an 8×8 pan so I increased all of the ingredients proportionally to what is given in the recipe. The blueberry crisp turned out well and was enjoyed by everyone. I think this would be good with less sugar mixed in with the blueberries as I felt the sweetness overshadowed the flavor of the berries. The topping turned out nice and crisp, perfect in my opinion. This would be wonderful with a scoop of vanilla ice cream on top! We will make this recipe again.