One of the joys of summertime is the arrival of fresh blueberries. Bursting with bright and vibrant flavors, blueberries just scream warm weather happiness. Best way to use those blueberries? This Blueberry Crisp! A crunchy, sugary crust with notes of brown sugar smokiness, covering a bubbly lake of blueberries turned jammy in the oven. Blueberry Crisp is best enjoyed after a great day of adventures, and of course with some vanilla ice cream, although eating it is an adventure all on its own!

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For the crisp topping:

  • 3/4 cup butter, melted
  • 1/2 cup light brown sugar
  • 1/2 cup granulated sugar
  • 1 1/2 cups quick oats
  • 1/2 teaspoon kosher salt
  • 1 1/4 cups all-purpose flour

For the blueberry filling:

  • 8 cups fresh blueberries
  • juice of 1 large lemon
  • 2/3 cup granulated sugar
  • 1/4 cup cornstarch
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Step 1 –Preheat the oven to 350 degrees F.

Step 2 –Coat a 9×13-inch baking dish with nonstick spray and set aside.

Step 3 –In a large bowl combine the melted butter, the brown sugar, 1/2 cup of the granulated sugar, the oats, the salt, and the flour and stir until completely combined.

Step 4 –In another large bowl, add the blueberries, the lemon juice, the remaining granulated sugar, and the cornstarch and gently stir to combine and coat the blueberries.

Step 5 –Spread the blueberries in the prepared pan and top evenly with the crisp mixture.

Step 6 –Bake until the crisp is browned and the blueberries are bubbly, about 45-50 minutes.

Step 7 –Transfer the crisp from the oven and allow it to cool for at least 20 minutes.

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Step 8 –Serve.