This Blueberry Crisp is made with a sweet blueberry filling with a hint of lemon, and topped with a delicious mixture that makes up the “crisp”. The crisp is made up of flour, oats, pecans, brown sugar, cinnamon and butter. It is oh so delicious topped with a generous scoop of vanilla ice cream, fresh whipped cream or Cool Whip.
We are in the midst of Summer, which means- blueberry season! I don’t know about you but I have definitely been in the mood for summer baking recently. Fresh berries are a summer baking staple. If you can’t pick them yourself, you are sure to find them at your local grocery store, and Farmer’s Markets.
Most recipes on the Tidbits by Taylor blog are quick and easy, and this Blueberry Crisp is no exception. This recipe only takes about 45 minutes from start to finish. And the best part is you don’t have to wait for it to cool completely because it is best served warm with a scoop of ice cream on top!
If you are in need of an easy Summer dessert you’ve found it! Read on for the recipe 🙂
Blueberry Crisp with Oats
Blueberry Filling
To make the warm and juicy filling simply mix together the following ingredients. 5 cups of fresh blueberries, 1/4 cup of granulated sugar, 1 teaspoon of lemon juice, and 1 tablespoon of corn starch.
Place into an 8×8 inch (2-quart) baking dish and set aside.
Crisp Topping
To make up the Crisp you will need 1/2 cup of each: all-purpose flour, quick oats, chopped pecans, and packed light brown sugar. Mix together in a bowl along with 1/4 teaspoon of ground cinnamon. Combine the mixture with 1/4 cup of softened butter or margarine until the mixture becomes crumbly and all the butter is incorporated. I like to use my hands to pinch the butter in with the rest of the ingredients and make a crumbly mixture. Sprinkle mixture evenly over blueberry filling.
Bake for about 35 minutes at 375 degrees. It is done when the topping is golden brown and the filling is bubbly. Remove promptly onto a wire rack and allow to cool slightly before serving. Serve warm for the best taste, but can be served room temperate or cold as well.
Store at room temperature covered for up to 3 days or in the refrigerator for up to 5 days.
You can switch out the blueberries for other fruit too! Saskatoon berries would be a wonderful substitute! If you make this recipe be sure to rate and comment below 🙂
Blueberry Crisp with Oats
A simple Blueberry Crisp made with oats for a tasty summer treat.
Ingredients
Filling
- 5 cups blueberries fresh
- ¼ cup sugar granulated
- 1 tsp lemon juice
- 1 tbsp corn starch
Crisp
- ½ cup flour all-purpose
- ½ cup oats quick
- ½ cup light brown sugar packed
- ½ cup pecans chopped
- ¼ tsp cinnamon ground
- ¼ cup butter or margarine softened
Instructions
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Preheat oven to 375°F.
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Mix together the flour, oats, brown sugar, pecans, and cinnamon. Add in the butter and pinch in with your fingers to make a crumbly mixture. Evenly sprinkle the mixture over top of the blueberry filling.
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Bake in preheated oven for 35 minutes or until the top is golden brown and the filling is bubbly. Cool slightly on a wire rack before serving.
Recipe Notes
Store covered at room temperature for up to 3 days or in the refrigerator up to 5 days.
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