Blueberry Crisp

This simple, delicious Blueberry Crisp has a pile of juicy berries (you can use fresh or frozen!) and a crunchy buttery walnut topping. It's an easy dessert that's done in an hour with just 10 minutes of prep!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 1

Total Time 1 10

Servings servings (3/4 cup each)

Calories 405kcal

Author Meggan Hill

Ingredients

For the crisp topping:

1/2 cup all-purpose flour
1 cup old-fashioned rolled oats (see note 1)
1/2 cup light brown sugar
1/2 cup walnuts finely chopped (see note 2)
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup butter melted (1 stick)

For the blueberry crisp:

3/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
6 cups blueberries (about 32 ounces or 2 pounds, see note 3)
Vanilla ice cream for serving, optional

US Customary - Metric

Instructions

To make the crisp topping, in a medium bowl, add flour, oats, brown sugar, walnuts, cinnamon, and salt. Drizzle butter over mixture and toss to combine. Cover an refrigerate while preparing the filling.
Adjust an oven rack to the lower-middle position and preheat to 350 degrees. Coat a 9-inch by 13-inch baking dish with nonstick spray or rub with butter.
In a large bowl, whisk together sugar, cinnamon, nutmeg, and salt. Add blueberries and toss well to coat. Pour intro prepared baking dish and sprinkle with topping.
Bake until the fruit juices are bubbling and the topping is crisp and golden brown, about 50 to 60 minutes. Remove from oven and cool 15 minutes. Serve with vanilla ice cream if desired.

Notes

Rolled oats: Flat and flaky, these are otherwise known as "old-fashioned" oats. Quick-cooking oats can work in a pinch, but do not substitute steel-cut oats.
Walnuts: I think the walnuts add a wonderful flavor and crunch to the topping, but it’s okay to leave them out. I’ve also done testing with raw pecans and raw cashews, and they were both excellent.
Blueberries: You can use either fresh or frozen blueberries (no need to thaw the fruit!).
Yield: This recipe makes about 6 cups of Blueberry Crisp, enough for 8 servings, 3/4 cup each (plus ice cream).
Storage: Cover the Blueberry Crisp with foil or plastic wrap and store at room temperature for 1 to 2 days or store covered in the refrigerator for up to 4 days.

Nutrition