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Blueberry Crisp

Serves: 8 Edit

Prep Time: 15 min

Cook Time: 35 min

Oven Temp: 375

  • .333 cup(s) granulated sugar
  • 2 tablespoon(s) cornstarch
  • 3 pint(s) blueberries
  • 1 tablespoon(s) fresh lemon juice
  • .75 cup(s) old-fashioned or quick-cooking oats
  • .5 cup(s) (packed) brown sugar
  • .333 cup(s) all-purpose flour
  • .5 teaspoon(s) ground cinnamon
  • 4 tablespoon(s) butter or margarine, cut up


  1. Preheat oven to 375º F. In large bowl, stir granulated sugar and
  2. cornstarch until blended. Add blueberries and lemon juice; toss to coat. Pour blueberry mixture into shallow 2 1/2-quart glass or ceramic baking dish; spread evenly.
  3. In same bowl, combine oats, brown sugar, flour, and cinnamon. With fingertips, work in butter until coarse crumbs form. Press crumb mixture together and sprinkle on top of blueberry mixture.
  4. Bake crisp 35 to 40 minutes or until top is browned and fruit is bubbling at edge. Cool on wire rack 1 hour to serve warm, or cool completely to serve later.

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