Blueberry Crisp

BY Belinda Hulin Crissman TIMEJuly 15, 2020 PRINT

Blueberry Crisp

A little bit of flour helps this mostly-oats crisp topping hold together while baking. The baking oats, which smell like cookies in the oven, and the rich summer perfume of blueberries make a perfectly alluring combination.

Serves 6

For the filling:

  • 4 1/2 cups fresh or frozen blueberries
  • 1/3 cup white sugar
  • 1/4 cup flour
  • 2 tablespoons lemon juice

For the topping:

  • 1/3 cup butter, softened
  • 1/4 cup white sugar
  • 1/2 cup brown sugar, packed
  • 1/3 cup flour
  • 3/4 cup quick oats
  • 1/2 cup chopped pecans
  • Cinnamon to taste

Make the filling: Combine blueberries, sugar, flour, and lemon juice in a bowl. Toss to mix. 

Make the topping: In a bowl, combine the softened butter, white and brown sugars, flour, oats, pecans, and cinnamon. Work together with hands or two knives to make a crumbly topping.

Make the crisp: Preheat the oven to 375 degrees F. Butter a 9 x 9-inch baking dish.

Pour blueberry mixture into the prepared baking dish and distribute topping over the blueberry mixture. Bake at 375 degrees F for 35 minutes. Let stand a few minutes and serve with vanilla ice cream.

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