Description

This Easy Blueberry Crisp with Oats combines juicy blueberries with a buttery, crunchy oat topping. It’s a perfect summer dessert that can be made with fresh or frozen blueberries and is delicious with a scoop of vanilla ice cream.

Ingredients

4 cups fresh or frozen blueberries (defrost if using frozen)

1/4 cup granulated sugar

1 tablespoon all-purpose flour

1 tablespoon lemon juice

Zest of one lemon

1/2 cup all-purpose flour

1 cup rolled oats (old-fashioned)

1/4 cup granulated sugar

1/4 cup packed brown sugar

1 teaspoon ground cinnamon

1/4 teaspoon salt

1/2 cup unsalted butter, cut into cubes and cold

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Instructions

Prepare the filling: In a large bowl, combine the blueberries, sugar, flour, lemon juice, and lemon zest. Stir gently to combine and set aside.
Make the topping: In another bowl, whisk together the flour, oats, granulated sugar, brown sugar, cinnamon, and salt. Add the cold butter cubes, and using a pastry cutter or your fingers, work the butter into the dry ingredients until crumbly.
Assemble and bake: Transfer the blueberry mixture to a greased 2-quart baking dish. Evenly sprinkle the oat topping over the blueberries. Bake at 375°F for 30-40 minutes, or until the topping is golden and the filling is bubbling.

Notes

If using frozen blueberries, make sure to defrost them first to avoid excess moisture.
Feel free to swap blueberries with other fruits like raspberries, blackberries, or peaches, as long as the total fruit volume is around 5 cups.
To make the recipe gluten-free, substitute all-purpose flour with a gluten-free flour blend and use gluten-free oats.
The crisp stores well in the fridge for up to 3 days.
This dessert pairs wonderfully with vanilla ice cream for the ultimate treat.

Prep Time: 5 minutes
Cook Time: 30-40 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 31g
Sodium: 90mg
Fat: 14g
Saturated Fat: 9g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 47g
Fiber: 5g
Protein: 3g
Cholesterol: 35mg