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.

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

These blueberry crisp makes for a delicious dessert
4.45 (25 ratings)

Ingredients

  • 1 pint (473.18 g) fresh blueberries, (~2 cups )
  • 2 Tablespoons white sugar
  • 1 cup (125 g) all-purpose flour
  • 1 cup (81 g) rolled oats
  • ¾ cup (165 g) packed brown sugar
  • ¾ cup (170.25 g) butter

Instructions 

  • Preheat oven to 350 degrees.
  • In a large bowl, gently toss together blueberries and white sugar; set aside.
  • 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.
  • Bake in the preheated oven for 30 to 40 minutes, or until berries are bubbly and topping is golden brown.
Calories: 495kcal, Carbohydrates: 67g, Protein: 4g, Fat: 24g, Saturated Fat: 14g, Cholesterol: 61mg, Sodium: 212mg, Potassium: 175mg, Fiber: 3g, Sugar: 38g, Vitamin A: 750IU, Vitamin C: 7.7mg, Calcium: 45mg, Iron: 2mg

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