Blueberry Crisp with Oats Recipe

A spoon scooping into a bowl of simple blueberry crisp.

4.67 from 21 votes

Blueberry Crisp with Oats Recipe

Blueberry Crisp with Oats is a delicious way to enjoy fresh blueberries. Topped with a golden oat crumble, serve it warm—grab a spoon, and don’t forget the ice cream!

Prep Time10

Cook Time30

Total Time40

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings:

Calories: 359kcal

Author: Andrea

Ingredients

4 cup fresh blueberries or frozen
2 tbsp granulated sugar*
1 tbsp cornstarch
2 tsp lemon juice
1 teaspoon lemon zest

For the Topping

1/2 cup all-purpose flour
1/2 cup old-fashioned oats I did a heaping 1/2 cup
1/4 cup brown sugar packed
1/4 tsp salt
1/4 tsp ground cinnamon
8 tbsp (1 stick) butter cold and cubed

Instructions

Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius). Lightly butter or spray a 9x6-inch baker or an 8x8-inch baking dish.
In a medium-sized mixing bowl, toss the blueberries in the sugar, cornstarch, lemon juice, and lemon zest. Pour into the prepared dish and set aside.
In a medium-sized 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.
Place in the oven and bake for 30-35 minutes or until the juices bubble and the top is golden brown.
Remove from the oven and allow to cool for 10-15 minutes before serving.

Notes

*For a sweeter crisp, add up to 2 more tablespoons of sugar.

STORE Blueberry Crisp leftovers covered in the refrigerator for up to 5 days. The topping may soften but will still taste great. Enjoy it cold or with ice cream. For longer storage, FREEZE the unbaked crisp wrapped in plastic and foil. Bake from frozen at 375°F (190°C) for 50-60 minutes.

If freezing after baking, store in an airtight container for up to 3 months. Thaw overnight in the fridge. REHEAT at 350°F (175°C) for 15-20 minutes or microwave individual servings for 30-45 seconds.

Nutrition