Blueberry Crisp
This is the perfect summer dessert. Tons of fresh blueberries covered in a sweet crisp crumbly topping. And don’t forget the vanilla ice-cream.
Yield: 8 Servings
Blueberry Crisp
Prep time: 15 MinCook time: 45 MinTotal time: 1 Hour
Ingredients
Crisp Topping
- 3/4 cup AP Flour
- 1/2 cup Oats
- 1/2 cup Brown Sugar
- 1/4 cup Granulated Sugar
- 1/2 cup Unsalted Butter, melted
- 1/2 tsp Kosher Salt
Blueberry Filling
- 6 cups Fresh Blueberries
- 2 TB Corn Starch
- 1 TB Lemon Juice
- 1/4 cup Granulated Sugar
- 1 tsp Vanilla Extract
Instructions
Topping
- Combine all dry ingredients in a mixing bowl.
- Pour over melted butter and mix together. (The mixture should look like clumps of wet sand)
Filling and Baking
- Preheat oven to 350F.
- In a large mixing bowl, toss together all the ingredients.
- Pour ingredients into a buttered baking dish. (I used a 9inch pie dish, but any oven safe dish will work)
- Sprinkle the crisp topping over the filling.
- Bake for 45 minutes, or until the top is lightly golden and the filling has started to bubble up on the sides.
- Once out of the oven, let it sit for about 20 minutes.
- Serve with vanilla ice-cream.
Notes:
You can assemble this ahead of time, store in the fridge and then bake later.
