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Because your summer isn’t complete until you’ve baked this— a simply perfect blueberry crisp, with a juicy berry filling and crunchy almond-oat topping.

Blueberry Crisp

Print Recipe
This blueberry crisp with almond oat topping is a classic summer dish!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Rest Time 20 minutes
Total Time 1 hour 15 minutes
Servings 8 servings
Calories 320
Author Annalise

Ingredients

For the filling:

  • 6 cups fresh blueberries
  • ½ cup granulated sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon fresh lemon juice

For the topping:

  • cup all-purpose flour
  • ½ cup old-fashioned oats , not quick cooking
  • ½ cup sliced almonds
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 6 tablespoons unsalted butter , at room temperature
  • cup granulated sugar

Instructions

  • Preheat oven to 375° F. Grease an 8-inch baking dish (I used a 6x10-inch dish).
  • Toss together the blueberries, sugar, cornstarch, and lemon juice. Dump into the prepared baking dish.
  • In a bowl, combine the flour, oats, almonds, baking powder, and salt. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar together until smooth and creamy, about 3 minutes. Add the flour mixture and mix until combined. Clump the mixture together with your hands and drop on top of the blueberry mixture.
  • Bake until topping is golden and juices are bubbling, about 1 hour. If the topping browns tot quickly, cover with aluminum foil. Let sit 20 minutes before serving. Store in the fridge for up to 3 days.

Video

Nutrition

Calories: 320kcal | Carbohydrates: 51g | Protein: 4g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 23mg | Sodium: 149mg | Potassium: 188mg | Fiber: 4g | Sugar: 32g | Vitamin A: 322IU | Vitamin C: 11mg | Calcium: 42mg | Iron: 1mg