This Blueberry Crisp is topped with a crunchy oat topping that's impossible to resist! This fruit crisp is delicious as is, but you could also serve it with a dollop of whipped cream or a scoop of ice cream.
4 cups fresh blueberries
1/2 cup granulated sugar
2 tablespoons lemon juice
2 tablespoons cornstarch
6 tablespoons unsalted butter, cold (3/4 of 1 stick)
1/2 cup brown sugar
1/2 cup old-fashioned whole-rolled oats (not quick cook or instant)
1/2 cup all-purpose flour
1/4 teaspoon salt, or to taste
whipped cream, whipped topping, or ice cream, optional for serving
Preheat oven to 350F. Spray a 9-inch pie dish with cooking spray; set aside.
Tp a large bowl, add the blueberries, granulated sugar, lemon juice, cornstarch, and toss gently to combine until all white traces have disappeared; set aside.
To a separate large bowl, add the butter, brown sugar, oats, flour, salt, and using two forks, cut the butter into the dry ingredients until small pea-sized clumps and some sandy bits form; set aside.
Give the fruit another stir and turn out into the prepared dish, scraping out and including any juice that collected in the mixing bowl.
Evenly sprinkle the crumble mixture over the berries. It looks like a lot when sprinkling, but as the crisp bakes, it seeps down into the berries and it turns out to be just the right amount.
Place pie dish on a cookie sheet (insurance is case there’s an overflow in the oven) and bake for about 45 to 50 minutes. If using frozen fruit, baking time may vary. Crisp should be bubbling a bit near the edges of dish and topping should be very lightly golden browned and set.
Place pie dish on a wire rack to cool for at least 15 minutes before serving. Optionally serve with whipped cream, whipped topping, or ice cream.
Crisp will keep airtight at room temp for up to 5 days, noting that the topping may soften as time passes.