Blueberry Crisp
This Blueberry Crisp features a warm and juicy blueberry filling. It's topped with a crumbly coconut-almond streusel topping that is absolutely divine with vanilla ice cream. It's the ultimate way to enjoy fresh blueberries - Less than 6 minutes of prep!
Servings 8 Servings
Calories 269kcal
Equipment
- 9-inch Skillet
Ingredients
Topping
- ¾ cup Rolled oats
- ½ cup All purpose flour
- ½ cup Sliced almonds
- ½ cup Sweetened shredded coconut
- ¼ cup + 2 tablespoons Sugar
- ¼ teaspoon Salt
- 6 tablespoons Melted butter unsalted
- 2 teaspoons Vanilla
Blueberry filling
- 5 cups Blueberries
- 2 tablespoons All purpose flour
- 2 tablespoons Sugar
- 1 tablespoon Water
- ⅛ teaspoon Salt
Instructions
- Preheat oven to 350°F and have a 9-inch oven safe skillet or a square baking pan ready.
Make topping
- Add all topping ingredients (except melted butter and vanilla) into a medium bowl and stir to combine.
- Add the vanilla, melted butter and mix until evenly combined.
Assemble and Bake
- Add all the blueberry filling ingredients into a skillet or square baking pan. Mix to combine.
- Sprinkle to topping evenly on top and bake for 40 to 45 minutes or until the filling is bubbly and the topping is golden brown.
- Place pan on a wire rack to cool for a few minutes and serve with vanilla ice cream or whipped cream.
Video
Notes
Double the recipe to bake in a 9x13 inch pan.
Use fresh or frozen blueberries.
If using unsweetened coconut, then increase the sugar by a tablespoon.
Use melted coconut oil instead of butter.
Nutrition
Serving: 1 Serving | Calories: 269kcal | Carbohydrates: 33g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 193mg | Potassium: 174mg | Fiber: 4g | Sugar: 15g | Vitamin A: 312IU | Vitamin C: 9mg | Calcium: 30mg | Iron: 1mg