Blueberry Crisp Recipe

Blueberry Crisp Recipe. I enjoy sharing recipes such as this blueberry crisp. It’s always delicious and always turns out just the way I like it. It’s also one of the easiest crisp recipes which takes no time at to assemble and bake. 

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Growing Blueberries

During the summer, when I shared my Blueberry Galette Recipe post, I mentioned that we have blueberries growing in our back yard. We start off the season eating them as fast as we can pick them or give them away by the bag full.

This year due to a bumper crop, I was picking blueberries every day for freezing. By the end of the season I had at least 12 quart bags in the freezer, before the summer heat put an end to our berry picking. Not bad for a little backyard crop.

For me blueberry crisp falls into a delightful list of comfort food desserts, such as apple crisp, bread pudding, peach cobbler, pumpkin pie, brownies and homemade ice cream. There’s nothing fancy about it, just wholesome goodness like getting a warm hug.

Blueberry Crisp Recipe

• 5 cups blueberries fresh or frozen
• 1/3 cup granulated sugar
• 2 tablespoon corn starch
• zest from one lemon
• juice from 1 lemon
• 1 cup oats
• 1/2 cup brown sugar light or dark
• 1 teaspoon ground cinnamon
• 1/2 cup unsalted butter at room temperature

Preheat oven to 375ºF.

To save time from having to wash an extra bowl, I like to mix the blueberries directly in the skillet or baking dish. Combine blueberries, granulated sugar, corn starch, lemon zest and lemon juice. Lightly toss with a rubber spatula until blueberries are coated.

For the topping, mix together oats, brown sugar, and cinnamon in a small bowl. Cut butter into small sections before adding to the oats and sugar. Mix with a fork until crumbly.

Cover the blueberries with the oat topping. Place skillet or baking dish in the preheated oven on the center rack.

Bake for 45 to 50 minutes, until the oat topping is a golden brown.

Remove from oven and cool slightly before serving. Spoon into small bowls and top with vanilla ice cream or whipped cream.

Looking for a new skillet? Click here to see one similar to mine and click here for my dream skillet!

Recipe Notes:

• Fresh or frozen blueberries work perfectly in this recipe.
• This recipe is gluten free, because I substitute corn starch for flour. If that is not a concern for you, then you can use flour instead of corn starch.
• To make this recipe dairy free, substitute a good quality margarine instead of butter.
• For this recipe I’m using a 9-1/2 inch cast iron skillet. You can also use a 9 inch pie dish, square pan or casserole dish.

Since blueberries are considered superfoods I never feel guilty indulging in a bowl of blueberry crisp. In fact it’s one of my favorite treats for breakfast, without the ice cream of course. 😉

For more delicious recipes click on Blueberry Lemon Sorbet Recipe or Mixed Berry Cobbler Recipe.

BLUEBERRY CRISP RECIPE

Delicious healthy dessert or snack, that's quick and easy to prepare and serve.

Print Recipe

Prep Time:15 minutes mins

Cook Time:50 minutes mins

Total Time:1 hour hr 5 minutes mins

Ingredients

• 5 cups blueberries fresh or frozen
• 1/3 cup granulated sugar
• 2 tablespoon corn starch
• zest from one lemon
• juice from 1 lemon
• 1 cup oats
• 1/2 cup brown sugar light or dark
• 1 teaspoon ground cinnamon
• 1/2 cup unsalted butter at room temperature

Instructions

• Preheat oven to 375ºF.
• To save time from having to wash an extra bowl, I like to mix the blueberries directly in the skillet or baking dish. Combine blueberries, granulated sugar, corn starch, lemon zest and lemon juice. Lightly toss with a rubber spatula until blueberries are coated.
• For the topping, mix together oats, brown sugar, and cinnamon in a small bowl. Cut butter into small sections before adding to the oats and sugar. Mix with a fork until crumbly.
• Cover the blueberries with the oat topping. Place skillet or baking dish in the preheated oven on the center rack.
• Bake for 45 to 50 minutes until the oat topping is a golden brown.
• Remove from oven and cool slightly before serving. Scoop into small bowls and top with vanilla ice cream or whipped cream.

Notes

• Both fresh or frozen blueberries work perfectly in this recipe.
• This recipe is gluten free because I substitute corn starch for flour. If that is not a concern for you, then you can use flour instead of corn starch.
• To make this recipe dairy free, substitute a good quality margarine instead of butter.
• For this recipe I'm using a 9-1/2 inch cast iron skillet. You can also use a 9 inch pie dish, square pan or casserole dish

Course: Dessert

Cuisine: American

Keyword: blueberry

Servings: 8 servings

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Thank you for stopping by for this quick and easy blueberry crisp recipe. I know you’ll love it and savor every bite like we do!

Cheers!

©2023 Blueberry Crisp Recipe post first appeared on Thistle Key Lane.