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.
Keyword: apple crisp, blueberry, dessert
Author: Jared Desrosiers
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
42ouncescanned blueberry pie filling(2) 21-ounce cans
½cupold-fashioned oatscan also use quick-cook oats
¾cuplight brown sugar
¾cup all-purpose flour
8tablespoonsunsalted butterroom temperature
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.
Nutritional values may vary and are meant to be a guide.