This delicious Blueberry Crisp features a crunchy oat topping and sweet, juicy blueberries. It's simple to prepare and pairs wonderfully with whipped cream or vanilla ice cream.
BLUEBERRY FILLING: Lightly coat a 9x9-inch pan with nonstick spray. In a large bowl, combine blueberries, cornstarch, sugar (Note 1), salt, vanilla, and lemon juice. Toss until well combined, then refrigerate while preparing the topping. (Note 2)
CRUMBLE TOPPING: In a large bowl, combine flour, oats, brown sugar, optional cinnamon and nutmeg, salt, and baking soda. Stir until mixed. Cube butter and add it to dry ingredients. Toss to coat butter, then use a pastry cutter to incorporate it. Finally, use your fingertips to further blend and press butter into dry ingredients until it resembles crumbs.
ASSEMBLY: Pour blueberry filling (including any juices) into prepared 9x9-inch pan, spreading it into an even layer. Sprinkle topping evenly over blueberries without pressing it down. Chill unbaked Blueberry Crisp in fridge for 20 minutes. Preheat the oven to 350 degrees F.
BAKE: Just before baking, place baking dish in center of a large pan to catch any drips. Bake for 40 to 50 minutes (45 minutes works well for me!), until topping is golden brown, blueberries are tender, and filling is gently bubbling around edges. If topping browns too much, lightly cover it with foil. Allow crisp to cool on a rack for 15 to 20 minutes before serving. Serve warm with vanilla bean ice cream or fresh whipped cream.
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Notes
Note 1: Feel free to adjust amount of sugar added to blueberries based on your preference. For sweeter desserts, maintain recommended amount of sugar. If you prefer less sweetness, especially with sweet and ripe berries, you can reduce the sugar by about 1/4 cup.Note 2: If you want a more lemon-flavored crisp, add in 1-2 teaspoons lemon zest.Nutrition note: Ice cream and whipped cream are not included in the nutritional information.