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Blueberry Crisp with Oatmeal Topping

Blueberry Crisp with Oatmeal Topping
15 votes, 4.13 avg. rating (82% score)
by
Blueberry Crisp with Oatmeal ToppingPhoto/Art by Aimee Seavey

Yield: 8 to 10 servings

This recipe for blueberry crisp with oatmeal topping practically melts in your mouth. Top with a dollop of homemade whipped cream for a dessert that's simply divine.

Fruit

Ingredients:

  • 3 pints blueberries
  • 1/2 cup sugar
  • juice and finely grated zest of 1 lemon
  • 3 tablespoons flour

Instructions:

Mix the berries, sugar, lemon juice and zest, and flour in a large bowl. Preheat the oven to 400 degrees F, and butter a 13x9-inch glass or ceramic baking dish.

Topping

Ingredients:

  • 1 cup unbleached all-purpose flour
  • 1 cup packed light-brown sugar
  • 2/3 cup rolled oats
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) plus 2 tablespoons cold, unsalted butter, cut into small pieces

Instructions:

For topping: Combine the flour, brown sugar, oats, cinnamon, and salt in the bowl of a food processor. Add the butter, and pulse the machine repeatedly, in 2- to 3-second bursts, until the mixture is clumpy, like damp crumbs. Transfer the berries to the baking dish, and spread the crumbs evenly over the fruit. Bake for 30 minutes, until bubbly hot. Serve at any temperature, although it is best to let it cool at least 10 minutes.

Updated Monday, July 15th, 2013

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3 Responses to Blueberry Crisp with Oatmeal Topping

  1. Sarah Ruhwedel June 29, 2004 at 7:41 pm #

    This was a wonderful dessert – slightly cooled straight from the oven, with ice cream. The blueberries, lemon and oatmeal are a perfect combination – and extremely easy to make!

  2. Jane Griffith September 8, 2007 at 2:17 pm #

    Amazing taste! My kids beg me to make this recipe!!

  3. Patricia Sabins August 24, 2012 at 7:19 pm #

    Tasty! I combined a few ripe peaches cut into chunks skin and all, and a handful of raspberries leftover in the frig, with the blueberries. Seems like any combo of fruit works here. I did use less than half the sugar called for in the filling as we like these desserts less sweet. Also added sprinkles of cinnamon to the filling. Baked about 40 minutes. Now to try it with vanilla ice cream…

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