This easy Blueberry Crisp is a dessert filled with fresh or frozen blueberries and baked with a crunchy oat topping. Top with ice cream for a yummy dessert your whole family will love!
I love fruit crisps because they are quick and easy to put together and they taste great. If you are craving blueberry pie but don’t want to put forth all the work go for this crisp.
It’s also a great way to use up fruit that may be a little past its prime! I like to serve it warm with a scoop of vanilla ice cream or this No Churn Cinnamon Ice Cream (SO GOOD!). You could even serve it with a dollop of whipped cream or vanilla yogurt.
BLUEBERRIES: Use fresh or frozen in this dessert! If you are using frozen there is no need to thaw.
OATS: I like to use old fashioned oats and I think it makes a better topping.
ALMONDS: You can omit these if you prefer or replace with a nut you prefer.
LEMON: I am using both the zest and juice. Lemon juice helps enhance the flavor of blueberries.
HOW TO MAKE BLUEBERRY CRISP:
FIRST: Combine blueberries, with flour, sugar, lemon zest, lemon juice, and vanilla. Spoon into a baking dish or cast iron skillet; set aside.
SECOND: In a medium bowl combine the oats, brown sugar, flour, cinnamon, and salt. Cut in the butter until you have coarse crumbs. Stir in the sliced almonds. Sprinkle over the blueberries.
THIRD: Bake in a 375 degree oven for 35 minutes or until hot and bubbly.
Yes, baked crisps can be frozen for 2-3 months. Thaw in the refrigerator and reheat in a 350 degree oven for 15-20 minutes. You can also prepare the topping and freeze it to have ready when you want to make a crisp.
You can replace the flour with a gluten free cup 4 cup flour and make sure the oats are gluten free.
Store covered in the refrigerator for up to 5 days.
LOOKING FOR MORE DELICIOUS DESSERTS?
- No Churn Cinnamon Ice Cream
- Lemon Blueberry Bundt Cake
- Berry Coconut Trifle
- No Bake Lemon Blueberry Cheesecake
- Cranberry Bread Pudding with Whiskey Cream Sauce
- 6 cups (900g) blueberries
- ¼ cup (30g) all purpose flour
- ¼ cup (50g) sugar
- ½ teaspoon lemon zest
- juice from ½ a lemon
- 1 teaspoon vanilla
- ¾ cup (70g) old fashioned oats
- ⅔ cup (65g) packed brown sugar
- ½ cup (60g) all purpose flour
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ½ cup (113g) butter, cold
- ⅓ cup (30g) sliced almonds, optional
- Preheat oven to 375°F.
- In a large bowl combine the blueberries, flour, sugar, lemon zest, lemon juice, and vanilla. Pour into a 10" cast iron skillet or a 2 qt baking dish. Set aside.
- In a medium bowl combine the oats, brown sugar, flour, cinnamon, and salt. Cut the butter into the mixture until coarse crumbs. Stir in the almonds if using. Sprinkle over the blueberries and bake for 35 minutes or until the blueberries are bubbling and the oat topping is lightly browned.
- FREEZER FRIENDLY: Baked and cooled crisps can be frozen for up to 3 months. Thaw in the refrigerator overnight and warm in a 350 degree oven for 15-20 minutes. You can also make the oat topping and freeze in bags to have ready to go for fruit crisps.
- SERVING: Serve warm, room temperature, or cold. Top with ice cream, whipped cream, or even vanilla yogurt if desired.
- STORING: Store leftovers covered in the refrigerator for up to 5 days.
- Can replace fresh blueberries with frozen. No need to thaw.
- OATS: I prefer to use old fashioned oats in crisps. You can use quick but the topping may not turn out as desired. You can not use steel cut oats in this recipe.