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blueberry crisp with oats on plate with ice cream and spoon.

Blueberry Crisp with Oats

A simple Blueberry Crisp made with oats for a tasty summer treat.

Course Dessert
Cuisine American
Keyword crisp recipes, easy, fruit
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6 servings
Calories 272 kcal
Author Taylor Harrison

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

  1. Preheat oven to 375°F.

  2. Mix all the filling ingredients together and spread into an 8x8 inch (2-quart) baking dish. Set aside.

  3. 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.

  4. 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.