Description
This Easy Blueberry Crisp is a delightful and comforting dessert that combines a luscious blueberry filling with a crunchy oat and brown sugar topping. Perfect for a quick bake, this recipe uses both fresh and canned blueberries for maximum flavor and texture, finished with a golden, buttery crisp topping that’s sure to please any crowd.
Ingredients
Crisp Topping
- 8 tablespoons unsalted butter
- 1 cup old-fashioned rolled oats
- 1/2 cup all-purpose flour or gluten-free all-purpose flour blend
- 1/4 cup packed light brown sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
Blueberry Filling
- 2 (21 ounce) cans Lucky Leaf Blueberry Filling
- 1 cup fresh blueberries
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C). Lightly spray an 8×8-inch baking dish with non-stick cooking spray to prevent sticking and ensure easy cleanup.
- Make the Crisp Topping: Cut 8 tablespoons of unsalted butter into pieces and place them into a small microwave-safe bowl. Microwave in 20-second bursts until the butter is mostly melted, about 40 to 50 seconds total. Set aside to cool slightly. In a medium bowl, combine the melted butter with all-purpose flour (or gluten-free alternative), light brown sugar, vanilla extract, ground cinnamon, and salt. Stir thoroughly to blend all ingredients.
- Add Rolled Oats: Stir in the rolled oats until fully mixed into the topping. This gives the crisp its characteristic texture and heartiness.
- Chill the Topping: Refrigerate the crisp topping for at least 5 minutes. This helps the butter firm up slightly and makes the topping easier to sprinkle over the filling evenly.
- Add Blueberry Filling: In the prepared baking dish, evenly spread out the canned blueberry filling. Then sprinkle fresh blueberries evenly over the top for added freshness and flavor.
- Assemble and Bake: Evenly sprinkle the chilled oat topping over the blueberry mixture. Place the dish in the preheated oven and bake for 35-40 minutes until the topping is golden brown and the filling is bubbling around the edges.
- Cool and Serve: Remove the crisp from the oven and let it cool for at least 15 minutes to allow the filling to set slightly. Serve warm, optionally topped with vanilla ice cream for a classic pairing.
Notes
- You can substitute the canned blueberry filling with homemade blueberry compote if preferred.
- For a gluten-free version, use a gluten-free all-purpose flour blend and ensure oats are certified gluten-free.
- To make the topping extra crunchy, you can add chopped nuts like pecans or walnuts into the oat mixture.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated before serving.
- Vanilla ice cream or whipped cream makes a perfect accompaniment, but the crisp is delightful on its own.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
