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blueberry crisp ready to serve
Vagner Carvalho

Blueberry Crisp with a Buttery Oat Topping

Blueberry crisp gives ripe berries room to shine under a loose, buttery oat topping. The important finishing cue is bubbling juice in the center: that tells you the thickener has heated through, even if the edges were bubbling earlier.
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Prep Time 20 minutes
Cook Time 40 minutes
Resting 20 minutes
Total Time 1 hour 20 minutes
Servings: 6 portions
Course: Desserts
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

  • 5 cups (700 g) fresh blueberries
  • 1/3 cup (67 g) granulated sugar
  • 2 tablespoons (16 g) cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon finely grated lemon zest
  • 3/4 cup (68 g) rolled oats
  • 1/2 cup (60 g) all-purpose flour
  • 1/3 cup (67 g) packed light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon fine salt
  • 6 tablespoons (85 g) cold unsalted butter, cubed

Equipment

  • 8-inch square baking dish

Method
 

  1. Heat oven to 375°F (190°C). Toss blueberries with granulated sugar, cornstarch, lemon juice and zest. Transfer to a lightly buttered 8-inch square baking dish.
  2. Mix oats, flour, brown sugar, cinnamon and salt. Rub in cold butter until the mixture forms crumbs of different sizes. Scatter over the berries without pressing into a solid lid.
  3. Place the dish on a rimmed tray to catch drips. Bake for 35–40 minutes until the topping is golden and berry juices bubble in the center, not just around the edges. If the topping browns early, cover loosely with foil and continue until filling bubbles.
  4. Cool for at least 20 minutes so the filling thickens. Spoon into six bowls. Ice cream or yogurt is optional and not included in the nutrition estimate.

Notes

Times are planning estimates; use the listed doneness cues. Nutrition is an approximate ingredient-based estimate for one-sixth of the crisp, without ice cream.