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Blueberry Crisp


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  • For The Filling:
  • 6 C. Fresh Blueberries
  • 1/2 C. Sugar
  • 1 Tbsp. Cornstarch
  • 1 tsp. Fresh Lemon Juice
  • 1/4 tsp. Coarse Salt
  • For The Topping:
  • 3/4 C. All-Purpose Flour
  • 1/2 C. Old-Fashioned Rolled Oats (not instant or quick cooking)
  • 1/2 C. Chopped Nuts, such as almonds
  • 1/2 tsp. Baking Powder
  • 1/2 tsp. Coarse Salt
  • 6 Tbsp. Unsalted Butter, softened
  • 1/3 C. Sugar



Step 1

Preheat oven to 375. Make the filling: Mix blueberries, sugar, cornstarch, lemon juice & salt in a bowl. Transfer to an 8" square baking dish. Make the topping: In a med bowl, stir together flour, oats, nuts, baking powder & salt. With an electric mixer on med speed, cream butter & sugar till light & fluffy. Stir flour mixture into butter. Using your hands, squeeze topping pieces together to form clumps. Sprinkle topping evenly over filling. Bake till filling is bubbling in the centre & topping is golden brown, about 1 hr. Transfer to a wire rack & let cool 30 min before serving.


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