Blueberry Crisp

I had a pint of blueberries in the fridge that were going nowhere fast. I didn’t want to waste them so I figured I’d whip up some type of blueberry crisp or cobbler for dessert. I looked through a lot of recipes and didn’t quite find what I was looking for so I created my own. I absolutely loved it and I’m sure this would be fabulous with any fruit!!


Blueberry Crisp

1 pint (~2 cups) fresh blueberries
2 Tablespoons white sugar
1 cup all-purpose flour
1 cup rolled oats
3/4 cup packed brown sugar
3/4 cup butter

1. Preheat oven to 350 degrees.

2. In a large bowl, gently toss together blueberries and white sugar; set aside.

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3. In a separate large bowl, combine flour, oats and brown sugar. Cut in butter until crumbly. Press half of mixture in bottom of 8×8 baking dish. Cover with berries. Sprinkle remaining crumble mixture over berries.

4. Bake in the preheated oven for 30 to 40 minutes, or until berries are bubbly and topping is golden brown.

Blueberry Crisp

Servings 6 servings
Prep 15 minutes
Cook 40 minutes
Total 55 minutes
Course:Dessert
Cuisine:American
Author: Michelle

These blueberry crisp makes for a delicious dessert

Ingredients:

  • 1
    pint
    fresh blueberries
    ((~2 cups ))
  • 2
    Tablespoons
    white sugar
  • 1
    cup
    all-purpose flour
  • 1
    cup
    rolled oats
  • 3/4
    cup
    packed brown sugar
  • 3/4
    cup
    butter

Directions:

  1. Preheat oven to 350 degrees.
  2. In a large bowl, gently toss together blueberries and white sugar; set aside.
  3. In a separate large bowl, combine flour, oats and brown sugar. Cut in butter until crumbly. Press half of mixture in bottom of 8x8 baking dish. Cover with berries. Sprinkle remaining crumble mixture over berries.
  4. Bake in the preheated oven for 30 to 40 minutes, or until berries are bubbly and topping is golden brown.

Nutrition:

Calories: 495kcal
Fat: 24g
Saturated fat: 14g
Cholesterol: 61mg
Sodium: 212mg
Potassium: 175mg
Carbohydrates: 67g
Fiber: 3g
Sugar: 38g
Protein: 4g
Vitamin A: 15%
Vitamin C: 9.3%
Calcium: 4.5%
Iron: 10.9%

Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!