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Easy Blueberry Crisp Recipe with Perfect Buttery Oat Topping for Summer Dessert

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A simple and comforting blueberry crisp featuring a golden, buttery oat topping paired with juicy, tangy blueberries. Perfect for quick weeknight desserts or summer gatherings.

Ingredients

Scale
  • 4 cups fresh blueberries (about 600 grams) or frozen blueberries (do not thaw before baking)
  • ½ cup granulated sugar (100 grams)
  • 1 tablespoon cornstarch
  • 1 teaspoon lemon juice
  • ½ teaspoon ground cinnamon (optional)
  • Pinch of salt
  • 1 cup rolled oats (90 grams)
  • ⅔ cup all-purpose flour (85 grams) or almond flour for gluten-free option
  • ⅓ cup packed brown sugar (70 grams)
  • ½ teaspoon ground cinnamon
  • ½ cup unsalted butter (115 grams), melted and slightly cooled
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a medium bowl, combine 4 cups (600 grams) of fresh blueberries, ½ cup (100 grams) granulated sugar, 1 tablespoon cornstarch, 1 teaspoon lemon juice, ½ teaspoon cinnamon, and a pinch of salt. Gently toss until the berries are evenly coated.
  3. Transfer the filling to your baking dish and spread evenly.
  4. In a separate bowl, whisk together 1 cup (90 grams) rolled oats, ⅔ cup (85 grams) all-purpose flour, ⅓ cup (70 grams) packed brown sugar, ½ teaspoon cinnamon, and a pinch of salt.
  5. Pour in ½ cup (115 grams) melted unsalted butter and stir with a fork until the mixture holds together in clumps.
  6. Distribute the oat topping evenly over the blueberries, breaking up any large clumps.
  7. Bake uncovered for 35 to 40 minutes until the topping is golden brown and the filling bubbles along the edges. Tent with foil if topping browns too fast.
  8. Let the crisp cool for at least 15 minutes to allow the filling to set.
  9. Serve warm or at room temperature, optionally with vanilla ice cream or whipped cream.

Notes

Use old-fashioned rolled oats for best texture; quick oats may become mushy. Melt and slightly cool butter before mixing to avoid clumping. If blueberries are not juicy, add 1-2 tablespoons water to the filling. Tent with foil if topping browns too quickly. Let crisp rest 15-20 minutes after baking for best serving texture. For dairy-free, substitute butter with coconut oil or plant-based margarine. For gluten-free, use almond flour instead of all-purpose flour. Adding chopped nuts like walnuts or pecans to the topping adds extra crunch.

Nutrition

Keywords: blueberry crisp, blueberry dessert, oat topping, summer dessert, easy dessert, baked fruit dessert, blueberry recipe, crisp recipe, gluten-free option, dairy-free option

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