Blueberry Crisp
This easy blueberry crisp has a sweet juicy blueberry filling with a crumbly oat topping and tastes amazing with vanilla ice cream!
Servings: 6
Equipment
Ingredients
Topping
- 1 cup rolled oats
- 1/2 cup all-purpose flour
- 1/3 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/4 cup unsalted butter melted
Filling
- 5 cups blueberries
- 2 tablespoon cornstarch
- 1/4 cup maple syrup
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon cinnamon
- Pinch of salt
Instructions
- Preheat oven to 375° F.
- Combine the dry ingredients for the topping in a mixing bowl. Pour the melted butter in with the dry ingredients and use a fork or your hands to mix it in until crumbles form.
- Combine all of the wet ingredients in a mixing bowl and then pour them into a 9-inch deep pie dish or other similar sized baking dish.
- Spread the topping evenly over the blueberries and bake for 35-45 minutes or until the topping is golden brown and the filling is bubbly. Let the crisp cool for about 10 minutes before serving with vanilla ice cream.
Notes
Loosely cover the top of the crisp with a piece of foil if it starts to get too brown.
Nutrition
Serving: 1g | Calories: 321kcal | Carbohydrates: 59g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 165mg | Potassium: 207mg | Fiber: 5g | Sugar: 32g | Vitamin A: 304IU | Vitamin C: 13mg | Calcium: 46mg | Iron: 2mg