Blueberry Crisp features a buttery, golden-brown oat topping spread over sweet blueberries and baked until a bubbly perfection. This easy dessert comes together in 30 minutes and tastes perfect with a scoop of vanilla ice cream.
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Dessert
Cuisine: American
Keyword: apple crisp, blueberry, dessert
Servings: 6people
Calories: 596cal
Author: Jared Desrosiers
Cost: $5.00
Equipment
1 8 x 8 baker
1 rubber spatula
1 oven (adjusted to the center rack position)
1 medium mixing bowl
1 Measuring cups and spoons
1 cutting board and knife
Ingredients
42ouncescanned blueberry pie filling(2) 21-ounce cans
½cupold-fashioned oatscan also use quick-cook oats
¾cuplight brown sugar
¾cup all-purpose flour
½teaspooncinnamon
8tablespoonsunsalted butterroom temperature
¼teaspoonbaking powder
Instructions
Preheat the oven to 350°F. Grease an 8 x 8 dish with nonstick spray. You can also use a deep dish pie plate like I used.
Open canned blueberry filling, and spread the blueberries onto the bottom of the greased baking dish.
42 ounces canned blueberry pie filling
In a medium mixing bowl, add the oats, brown sugar, flour, cinnamon, baking powder, and butter cubes. Using clean, or gloved hands, mix the topping together until no longer crumbly.
½ cup old-fashioned oats, ¾ cup light brown sugar, ¾ cup all-purpose flour, ½ teaspoon cinnamon, ¼ teaspoon baking powder, 8 tablespoons unsalted butter
Scatter mixture over the top of the blueberry filling.
Bake uncovered for 25 minutes. The blueberries will bubble up and the topping will be golden brown and slightly firm.
Serve warm with a scoop of vanilla ice cream or whipped topping.
Notes
Nutritional values may vary and are meant to be a guide.