Blueberry Crisp
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Do you like a good fruit crisp as much as I do? I hope so because this Blueberry Crisp is delicious. A touch of cinnamon and vanilla give this dessert a warmth and flavor that is undeniably tasty. Plump blueberries are covered with an oatmeal topping and baked until bubbly and crispy. I adore this dessert!
You can’t go wrong with a fruit crisp. Am I right? I am just as obsessed with this apple crisp as I am with this blueberry crisp. Honestly? Any fruit that is mixed with sugar and topped with a buttery oatmeal streusel is downright amazing.
Although today is all about the blueberries! You can use fresh or frozen. I have found that frozen are a little cheaper and bake up just as nicely.
I tossed these beauties with sugar, cinnamon and vanilla then added come cornstarch to help thicken them up while they bake. They get all bubbly and delicious…just wait!
I don’t know who the star of this dessert is, the blueberries or the streusel topping? I think the combo is just perfect so I’m going to say both! This streusel topping is wonderful – a mixture of oats, flour, salt, cinnamon, and butter. Simple and delicious.
Just look what happens when this beauty bakes. The blueberries plump up and release their juices creating a sweet sauce and the streusel topping crisps up nicely adding the perfect crunch to this beautiful dessert!
Enjoy this as is, but a big scoop of vanilla ice cream makes it even better. Serve it warm with the ice cream so it starts to melt all over the crisp.
Yes. and Yes.
Give me all of this deliciousness!
- 6 cups frozen blueberries (fresh would work, too)
- 1/4 cup granulated sugar
- 3/4 teaspoon ground cinnamon
- 1 tablespoon pure vanilla extract
- 1 tablespoon butter for greasing pan
- 1 tablespoon cornstarch
- Topping
- 1 1/2 sticks (3/4 cup) unsalted butter (if you use salted, omit the salt below)
- 1 cup all-purpose flour (sub gluten free flour if making gluten free)
- 1 1/2 cup oats (sub gluten free oats if making gluten free)
- 3/4 cup granulated sugar or light brown sugar
- 1 cup chopped walnuts or pecans
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- Preheat oven to 350 degrees. Grease a 9×13 or large cast iron skillet with butter.
- Add blueberries and vanilla to the pan and toss. Next add sugar, cinnamon and cornstarch and toss to coat.
- In a medium sauce pan melt the butter for the topping. Once melted, take off heat and add the rest of the topping ingredients and stir until combined. Pour topping over blueberries and bake for 40-45 minutes until bubbly and top is golden.
I’m making this today!