Blueberry Crisp with Oats

This Blueberry Crisp with Oats features a juicy blueberry filling and is topped with a buttery oat and almond streusel that bakes up perfectly golden and crisp. Absolutely irresistible served warm with a scoop of ice cream!

Course Dessert

Cuisine American

Keyword blueberry crisp, blueberry crisp with oats

Prep Time 10

Cook Time 40

Total Time 50

Servings Servings

Calories 296kcal

Author Maria Doss

Equipment

9-inch Skillet

Ingredients

Blueberry filling

5 cups blueberries fresh or frozen
3 tablespoons sugar
2 tablespoons all purpose flour
1 tablespoon lemon juice
⅛ teaspoon Salt

Topping

1 cup rolled oats
¾ cup sliced almonds
½ cup all purpose flour
½ packed light brown sugar
½ teaspoon ground cinnamon
¼ teaspoon salt
½ cup unsalted butter at room temperature

Instructions

Prep, Preheat oven to 350°F and have a 9-inch oven-safe skillet or an 8-inch baking pan ready.
Blueberry filling. Add all of the ingredients listed under “Blueberry Filling” to the skillet or baking dish, then toss everything together until the blueberries are evenly coated.
👉 If using frozen blueberries, add an extra tablespoon of all-purpose flour.
Make topping. Add all of the ingredients listed under “Topping” (except the butter) to a medium bowl and stir to combine. Add the butter, then use your fingertips to work it into the mixture until it’s evenly incorporated and crumbly.
Assemble. Using your hands, evenly sprinkle the topping over the blueberries. I like to keep the larger clumps, without breaking them apart as I scatter them on top—it creates delicious crunchy clusters once baked!
Bake. Bake for 35-40 minutes until the topping is golden and the blueberries are bubbling. Serve with vanilla ice cream or whipped cream!

Notes

Bigger batch: Double the recipe to bake in a 9x13 inch pan.

Make it vegan: Use solid coconut oil instead of butter.

Make it nut-free: Replace the sliced almonds with ½ cup of rolled oats

Nutrition