Blueberry Desserts Recipe
This easy Blueberry Crisp is bursting with juicy berries and topped with a golden oat crumble. A cozy, crowd-pleasing dessert perfect for summer or any time of year.
Equipment
- 9-inch baking dish or 8x8-inch square pan
- Mixing Bowls
- Spoon or spatula
- Measuring Cups and Spoons
- Knife (for cutting butter)
- Oven
Ingredients
For the Blueberry Filling:
- 4 cups fresh or frozen blueberries
- 2 tbsp lemon juice
- 2 tbsp cornstarch
- ½ cup granulated sugar
- ½ tsp ground cinnamon optional
For the Crisp Topping:
- 1 cup old-fashioned rolled oats
- ½ cup all-purpose flour
- ⅓ cup light brown sugar packed
- ¼ tsp salt
- ½ tsp ground cinnamon
- 6 tbsp unsalted butter cold and cubed
Instructions
Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease or butter a 9-inch baking dish or 8x8-inch square pan.
Prepare the Blueberry Filling:
- In a mixing bowl, combine the blueberries, lemon juice, cornstarch, sugar, and cinnamon (if using). Gently toss until the blueberries are evenly coated. Pour the mixture into the prepared baking dish.
Make the Crisp Topping:
- In another mixing bowl, combine the oats, flour, brown sugar, salt, and cinnamon. Add the cold, cubed butter and use a pastry cutter, fork, or your fingers to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
Assemble the Crisp:
- Sprinkle the crisp topping evenly over the blueberry filling in the baking dish.
Bake:
- Bake for 40–45 minutes, or until the topping is golden brown and the filling is bubbling.
Cool & Serve:
- Let the crisp cool slightly before serving. Serve with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence!
Notes
Tips:
- Use fresh blueberries for the best flavor, but frozen works just as well.
- You can add a handful of chopped nuts (like almonds or pecans) to the topping for extra crunch.
- For a vegan version, substitute the butter with coconut oil or a plant-based butter alternative.