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–+ servings

Blueberry Crisp

Print Recipe
This blueberry crisp is a perfect blend of sweet, tart, and crumbly goodness.
Course Dessert
Cuisine American
Method Bake
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 servings
Calories 290
Author Lily Ernst

Ingredients

Filling

  • 4 cups fresh blueberries or frozen and thawed
  • 2 Tbsp granulated sugar
  • 1 Tbsp all-purpose flour 2 tbsp if using frozen blueberries
  • 1/2 tsp cinnamon or zest of 1 lemon

Topping

  • 1 cup (125g) all-purpose flour
  • 1/2 cup (50g) rolled oats
  • 1/2 cup (100g) lightly packed brown sugar
  • 1/3 cup (76g) unsalted butter melted

Instructions

  • Preheat oven to 350F and grease an 8" square or round baking dish.
  • Add the blueberries, sugar, flour, and cinnamon to the baking dish. Gently mix to coat the blueberries.
    4 cups fresh blueberries, 2 Tbsp granulated sugar, 1 Tbsp all-purpose flour, 1/2 tsp cinnamon or zest of 1 lemon
  • In a medium bowl, mix together the flour, rolled oats, and brown sugar.
    1 cup (125g) all-purpose flour, 1/2 cup (50g) rolled oats, 1/2 cup (100g) lightly packed brown sugar
  • Add in the melted butter and stir until everything is moistened. Sprinkle the oat topping evenly over the blueberries.
    1/3 cup (76g) unsalted butter
  • Bake for about 30 minutes or until the filling is bubbling and the topping is golden brown.

Notes

Leftovers can be covered and store in the fridge for up to 3-4 days.

Nutrition

Calories: 290kcal | Carbohydrates: 50g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 7mg | Potassium: 149mg | Fiber: 4g | Sugar: 24g | Vitamin A: 277IU | Vitamin C: 7mg | Calcium: 30mg | Iron: 2mg