Easy Blueberry Crisp
This mouthwatering Blueberry Crisp is so easy to make with fresh or frozen blueberries! Ripe, juicy blueberries are baked to perfection beneath a warm topping that’s made with sweet, buttery oats.
Servings: 6 servings
Calories: 429kcal
Ingredients
- 6 cups fresh or frozen blueberries
- 1/4 cup granulated sugar
- 3 tablespoons all purpose flour
- 1 tablespoon lemon juice
Topping
- 1 cup all purpose flour
- 1/2 cup rolled oats
- 1/2 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup butter, melted I used Miyoko's plant butter
Instructions
- Preheat the oven to 350 degrees F and spray a 9 inch square or larger baking dish (I used a 8x11) with non-stick spray. You can use a pie pan, square or oval. A cast iron pan will also work!
- Add the blueberries to the prepared baking dish, along with the sugar, flour and lemon juice. Stir right in the pan until combined pretty well.
- In a medium sized bowl, mix the flour, oats, brown sugar, cinnamon and salt together, then mix in the melted butter.
- Using your hands, evenly sprinkle the topping on the blueberries. I like to form some larger chunks as I sprinkle it on which makes for delicious crunchy clusters after baking!
- Bake for 35-40 minutes until the topping is golden and the blueberries are bubbling. Serve with vanilla ice cream (I used cashew based vanilla ice cream), if desired and enjoy!
Video
Notes
- Gluten free - Substitute gluten free flour in both the berry mixture and the topping, and use certified gluten free oats.
- May substitute coconut sugar for the granulated sugar and the brown sugar, if desired.
- You can switch up the fruits and use a mix of berries, blackberries, peaches, apples, rhubarb and more.
Nutrition
Serving: 1of 6 servings | Calories: 429kcal | Carbohydrates: 72g | Protein: 5g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Sodium: 220mg | Potassium: 196mg | Fiber: 5g | Sugar: 41g | Vitamin A: 81IU | Vitamin C: 15mg | Calcium: 34mg | Iron: 2mg