Blueberries are in season! Celebrate your favorite summer berry with this blueberry crisp. Warm tart blueberries topped with a pecan cinnamon and oat topping.
I goofed really bad on the Triple Chocolate Mascarpone Brownies, and I desperately needed to redeem myself. My mama gave us some fresh blueberries last time we visited her. I had put them in the freezer for safe keeping. This dessert is easy to make and so good I just have to share it with you!
Here’s how I made it:
The Filling:
Thaw blueberries, if frozen. Do not drain. Place blueberries in a 2-quart baking dish. Stir in sugar and flour.
The Topping:
In a medium bowl combine oats, sugar, flour, and spices.
Cut in the butter until with a pastry cutter, until the mixture resembles coarse crumbs.
Stir in nuts, then sprinkle topping over the blueberry filling.
If using fresh berries, bake it for 30-35 minutes (40 minutes for thawed berries), or until fruit is tender and the topping is golden.
I hope you’ll try this recipe before summer fades away.
Blueberry Crisp
Ingredients
Filling
- 5 cups fresh or frozen blueberries
- 4 tablespoons granulated sugar
- 3 tablespoons all-purpose flour
Topping
- ½ cup regular rolled oats
- ½ cup packed brown sugar
- ¼ cup all-purpose flour
- ¼ teaspoon cinnamon
- 1 dash nutmeg freshly grated
- 1 dash ground ginger
- ¼ cup unsalted butter
- ¼ cup chopped pecans
Instructions
- Thaw blueberries, if frozen. Do not drain.
- Preheat the oven to 350 degrees F.
The Filling:
- Place blueberries in a 2-quart baking dish. Stir in sugar and flour.
The Topping:
- In a medium bowl combine oats, sugar, flour, and spices.
- Cut in the butter until with a pastry cutter, until the mixture resembles coarse crumbs.
Combine:
- Stir in nuts, then sprinkle topping over the blueberry filling.
Bake:
- If using fresh berries, bake it for 30 to 35 minutes (40 minutes for thawed berries), or until fruit is tender and the topping is golden.
Gail says
Wow! Simple and DELICIOUS!! I had the blueberries and just needed a recipe that called for ingredients available in my pantry. I only had 3 cups of blueberries so it was a good thing that this recipe was so forgiving. Who would have known such a simple dessert could be so awesome! Thanks for sharing!
Debbie Spivey says
Thanks so much for your comment, Gail! This is a great recipe for any fruit or berry also. I am so glad you enjoyed it. 🙂
"Cheffie Cooks" says
Hi Debbie and David, loveeeee any berries!!! Hoping you are both Well and Happy! Your TK friend, Cheryl.
Debbie Spivey says
Hi Cheryl!! Thanks for stopping by to say hello. We are good. We have had “Staycation” this week. Sad to see it coming to an end. Hope you are well!