Blueberry Crisp

Name: Blueberry Crisp
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 84 oz. can blueberry pie filling ((4 21-oz. cans) or 6-8 cups fresh, washed blueberries); 1 cup granulated sugar; 1 heaping tablespoon unbleached flour ((bleached flour toughens baked goods)); 1 tsp. ground cinnamon; 1/2 cup water; 1 cup old-fashioned oatmeal ((dry)); 1 cup unbleached all-purpose flour ((bleached flour toughens baked goods)); 1 cup light brown sugar (packed); 1/4 tsp. baking powder; 1/4 tsp. baking soda; 1/2 cup salted butter (melted (1 stick))

September 22, 2024Teresa Ambra

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Blueberry Crisp is a fantastic fruit dessert. This one is made with layer a blueberry pie filling layer on the bottom and it’s topped with a wonderful oatmeal streusel topping. If you’re a blueberry fan, this delightful dessert will rock your world! While I used blueberry pie filling in the recipe, you can substitute fresh blueberries in the recipe with good results.

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Back in April, our daughter-in-law gave birth to a second daughter. I offered to make as many meals as they wanted which ended up being enough for a week. Then her mom flew in and took over the kitchen duties! One night, I made a Honey-Dijon Chicken, Garlic Mashed Potatoes, Creamy Sweet Corn, Homemade rolls, a Fruit and Feta Spinach Salad and this Blueberry Crisp.

I modeled this recipe off of an Apple Crisp recipe that’s our favorite. My daughter-in-law enjoys fruity desserts (especially my homemade pies and homemade pie crust). I thought they would enjoy this recipe too. Her sister was there for the first week and she needs to eat gluten free so I whipped up a batch of Gluten Free Brownies from a box mix for her to enjoy.

This recipe is for a 9×13″ glass baking dish. Instead, I made it in two 9×9″ glass baking dishes. I sent one for my son and daughter-in-law and kept another one here for us. So this is a great dessert for company or potlucks especially if you add a dollop of ice cream on top! Enjoy.

Blueberry Crisp is particularly good served warm with ice cream!

If you enjoy blueberry desserts, this one is so simple and easy to whip up.

There’s nothing like a little vanilla ice cream on top of fruity desserts!

Here’s what I did.

I used these ingredients for the blueberry filling layer. However, you can substitute about 6-8 cups of fresh blueberries for the blueberry pie filling, if desired.

Spoon pie filling into a mixing bowl.

Add water, granulated sugar, flour and cinnamon.

Stir to combine.

Spoon blueberry filling into one 9×13″ glass baking dish or two 9×9″ glass baking dishes.

I used these ingredients for the streusel topping.

Combine unbleached flour (bleached flour toughens baked goods), brown sugar, oatmeal, baking powder and baking soda in a mixing bowl.

Stir ingredients to combine.

Add melted butter.

Stir ingredients with a fork to combine.

Spread over top of blueberry filling in baking dish.

Bake at 350 degrees for about 45 minutes.

If desired, serve warm with ice cream.

While I used blueberry pie filling in the recipe, you can just as easily use fresh blueberries, if desired.

Blueberry Crisp is also good served plain.

Here’s the recipe.

BLUEBERRY CRISP

(My own concoction)

Blueberry Crisp

Teresa Ambra

Let the taste of blueberries captivate your senses with this easy vintage dessert recipe. Whether you use fresh blueberries or blueberry pie filling, every bite of this dessert is swoon-worthy! The oatmeal streusel topping brings it all together. A company favorite, this dessert is excellent served warm with ice cream.

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Prep Time 15

Cook Time 45

Total Time 1

Course Dessert, fruit

Cuisine American

Servings

Calories 491 kcal

Equipment

1 9×13" glass baking dish or two 9×9" glass baking dishes
2 medium mixing bowls
1 wooden spoon
1 fork
measuring cups
measuring spoons
1 colander if using fresh blueberries

Ingredients

BLUEBERRY FILLING:

84 oz. can blueberry pie filling (4 21-oz. cans) or 6-8 cups fresh, washed blueberries
1 cup granulated sugar
1 heaping tablespoon unbleached flour (bleached flour toughens baked goods)
1 tsp. ground cinnamon
1/2 cup water

OATMEAL STREUSEL TOPPING:

1 cup old-fashioned oatmeal (dry)
1 cup unbleached all-purpose flour (bleached flour toughens baked goods)
1 cup light brown sugar packed
1/4 tsp. baking powder
1/4 tsp. baking soda
1/2 cup salted butter melted (1 stick)

Instructions

BLUEBERRY FILLING:

Preheat oven to 350°.
Option 1: Mix blueberry pie filling, granulated sugar, flour, and cinnamon and pour into a greased or sprayed 9×13” baking dish (or two 9×9" glass baking dishes).
Pour water evenly over all.
Option 2: Wash blueberries thoroughly in colander.
Pat blueberries dry between layers of paper towels.
Mix blueberries, granulated sugar, flour, and cinnamon and pour into a greased or sprayed 9×13” baking dish (or two 9×9" glass baking dishes).
Pour water evenly over all.

OATMEAL STREUSEL TOPPING:

Mix oatmeal, flour, brown sugar, baking powder, baking soda and melted butter.
Crumble evenly over top of blueberry mixture.
Bake a 9×13" glass baking dish at 350° for about 45 minutes; bake two 9×9" glass baking dishes at 350° for about 30 minutes.

Notes

NOTE: You can also put half of the recipe in each of two 9×9” glass baking dishes. I baked at 350º for 30 minutes.

NOTE: You can substitute 6 to 8 cups of fresh blueberries for the blueberry pie filling, if desired.

Nutrition

Calories: 491kcalCarbohydrates: 107gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 16mgSodium: 104mgPotassium: 225mgFiber: 5gSugar: 88gVitamin A: 225IUVitamin C: 1mgCalcium: 68mgIron: 2mg

Keyword blueberry, blueberry crisp, blueberry dessert, dessert

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