Blueberry Crisp
Prep time
Cook time
Total time
This sweet & simple blueberry crisp is the perfect treat for spring and summer. It's loaded with fresh blueberries and topped with an irresistible crumble.
Yield: 4-6 servings
  • 4 c. fresh (or frozen) blueberries
  • 2 tbsp. granulated sugar*
  • 1 tbsp. cornstarch
  • 2 tsp. lemon juice
  • 1 tsp. lemon zest
  • For the topping:
  • ½ c. all-purpose flour
  • ½ c. old fashioned oats (I did a heaping ½ c.)
  • ¼ c. brown sugar, packed
  • ¼ tsp. salt
  • ¼ tsp. ground cinnamon
  • 8 tbsp. (1 stick) butter, cold and cubed
  1. Preheat an oven to 375° degrees. Lightly butter or spray a 9x6-inch baker or an 8x8-inch baking dish.
  2. In a medium size mixing bowl, toss the blueberries in the sugar, cornstarch, lemon juice and lemon zest. Pour into the prepared dish and set aside.
  3. In a medium size mixing bowl, whisk together the flour, oats, brown sugar, salt and cinnamon. Using a pastry blender, cut in the butter until pea size (or slightly larger) form. Sprinkle over the blueberries.
  4. Place in the oven and bake for 30-35 minutes or until the juices bubble and the top is golden brown. Remove form the oven and allow to cool for 10-15 minutes before serving.
*If you prefer your crisp on the sweeter side, add up to 2 additional tablespoons of sugar.

Recipe source: Life Made Simple
Recipe by Life Made Simple at