Description
You’ll love this Easy Blueberry Crisp! It’s a simple and delicious dessert perfect for weekends or any family gathering. Fresh blueberries and a crunchy topping make it a hit at our house!
Ingredients
- 1/2 cup all purpose flour
- 1 cup old fashioned rolled oats
- 3/4 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup cold unsalted butter, cut into cubes
- 5 cups blueberries
- 1/4 cup packed brown sugar
- 2 tablespoons unsalted butter, melted
- 2 tablespoons all purpose flour
- 2 teaspoons lemon juice
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Pinch of salt
Instructions
- Preheat the oven to 350 degrees.
- In a medium sized bowl, mix together all of the topping ingredients except for the butter.
- Add the cold butter and use a pastry cutter or fork to mix until the mixture is crumbly. Set aside.
- In another bowl, combine all ingredients for the blueberries and stir to coat them well, then pour into an 8 or 9 inch square dish.
- Sprinkle the topping evenly over the blueberries.
- Bake for approximately 40 minutes until the topping is golden and bubbly on the edges and the sauce is thickened. Let cool for about 15 minutes before serving.
Notes
Fresh or Frozen? – You can use frozen blueberries, but don’t thaw them to avoid excess moisture.
Crispier Topping – For extra crunch, add chopped nuts like pecans or almonds to the crumble.
Sweetness Level – Adjust the sugar based on how sweet or tart your blueberries are.
Gluten-Free Option – Swap regular flour for almond flour or a gluten-free blend.
Storage Tips – Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for best texture!
Make-Ahead Friendly – Prepare the topping in advance and keep it in the fridge for quick assembly.
Enjoy every bite!
Nutrition
- Serving Size: 1 portion (1/6 of the dish)
- Calories: ~280 kcal
- Sugar: ~28g
- Sodium: ~90mg
- Fat: ~12g
- Saturated Fat: ~7g
- Unsaturated Fat: ~4g
- Trans Fat: ~0g
- Carbohydrates: ~42g
- Fiber: ~5g
- Protein: ~3g
- Cholesterol: ~30mg
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