Description
This blueberry crisp recipe is made with fresh blueberries coated in brown sugar and cinnamon and topped with a cinnamon oat topping.
Ingredients
Scale
Cinnamon Oat Topping
- 1/2 cup (65g) all purpose flour
- 1 cup (90g) old fashioned rolled oats
- 3/4 cup (168g) packed brown sugar
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1/2 cup cold unsalted butter, cut into cubes
Blueberry Filling
- 5 cups (650g) blueberries
- 1/4 cup (56g) packed brown sugar
- 2 tbsp unsalted butter, melted
- 2 tbsp (16g) all purpose flour
- 2 tsp lemon juice
- 3/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- Pinch of salt
Instructions
- Preheat oven to 350 degrees.
- Add all of the ingredients for the topping, except for the butter, to a medium sized bowl and stir to combine.
- Add the cold butter and use a pastry cutter or fork to cut the butter into the dry ingredients until the mixture is crumbly and comes together. Set aside.
- Combine all the ingredients for the blueberries and stir together so that the blueberries are well coated, then pour the mixture into an 8 or 9 inch square dish.
- Sprinkle the topping evenly over the blueberries.
- Bake for about 40 minutes, until the topping is golden and bubbling around the edges and the sauce has thickened. Allow to cool for about 15 minutes prior to serving.
Nutrition
- Serving Size:
- Calories: 478
- Sugar: 44.7 g
- Sodium: 498 mg
- Fat: 19.8 g
- Carbohydrates: 71.9 g
- Protein: 4.5 g
- Cholesterol: 50.8 mg
