While it is a little early for those of you up north, here in Florida May means it’s blueberry picking time! This is one of our favorite family activities and we seriously look forward to it all year–even my four-year-old enjoys it! If you haven’t tried this before, definitely check to see if there are any U-pick farms in your area.

Picking blueberries with the family is seriously fun!

This year we stocked up the freezer with all our bounty, but not before I had a chance to whip up this quick & easy blueberry crisp. It was SOOOOO good! I normally make this super-simple blueberry pie recipe, but this ten minute blueberry crisp was even faster and easier and, dare I say it, at least just as delicious?!

It literally came together in just a few easy minutes of hands-on time–definitely my kind of recipe! If you don’t have fresh blueberries on hand you can also use the frozen variety–Sam’s Club sells them in 3 lb bags for around $10.

Gather your blueberry crisp ingredients: blueberries, oats, flour, sugar, butter, starch and spices.

 Here is what you need:

8 cups fresh blueberries, freshly rinsed
1 1/3 cup sugar
3 tablespoons cornstarch
2 tablespoons flour
2 tablespoons lemon juice
2 tablespoons water
2 teaspoons vanilla
1 1/2 cups all purpose flour
1 teaspoon salt
1 1/2 cup old fashioned rolled oats
1 1/2 cups brown sugar
2 teaspoons cinnamon
1 1/2 sticks (3/4 cup) real butter, plus more for greasing baking dish
 
 
Lightly grease a shallow glass baking dish with butter, to keep your crisp from sticking as it bakes.

Step 1:  Preheat oven to 350 degrees. Using softened butter, grease a 13×9″ baking dish; set aside.

In a large bowl or measuring cup, mix the blueberries, starch and sugar using a wooden spoon or spatula.

Step 2: In large bowl, toss blueberries with sugar, cornstarch, 2 tablespoons flour, lemon juice, water, and vanilla until blueberries are well coated.

Spread the blueberries in the greased shallow glass baking dish, using your wooden spoon to spread evenly.

Step 3: Spread blueberries into prepared baking dish.

Blend the oats and brown sugar to make the sweet topping for this yummy blueberry crumble.

Step 4: In medium bowl, blend 1 1/2 cups flour, salt, oats, brown sugar, and cinnamon.

Microwave the butter in a glass measuring cup and add it to the oat mixture.

Step 5: Melt butter in microwave, then pour melted butter into oat mixture. Mix well.

Crumble the sugared oats across the top of the blueberries using your fingers to spread the mixture evenly.

Step 6:  Use fingers to crumble oat mixture over top of blueberries. Bake at 350 degrees for 35-40 minutes until mixture is bubbly and topping is golden brown.

Bake the crumble until it's lightly browned and bubbly.

Step 7:  Let cool for at least 30 minutes; serve warm with vanilla ice cream.

This easy ten minute blueberry crisp is delicious, especially topped with a scoop of vanilla ice cream.

Print

Ten Minute Blueberry Crisp

Fresh or frozen blueberries will work well for this super easy and delicious homemade crisp! 

Course Dessert
Cuisine American
Keyword Ten Minute Blueberry Crisp
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 12 people

Ingredients

  • 8 cups fresh blueberries freshly rinsed
  • 1 1/3 cup sugar
  • 3 tablespoons cornstarch
  • 2 tablespoons flour
  • 2 tablespoons lemon juice
  • 2 tablespoons water
  • 2 teaspoons vanilla
  • 1 1/2 cups all purpose flour
  • 1 teaspoon salt
  • 1 1/2 cup old fashioned rolled oats
  • 1 1/2 cups brown sugar
  • 2 teaspoons cinnamon
  • 1 1/2 sticks 3/4 cup real butter, plus more for greasing baking dish

Instructions

  1. Preheat oven to 350 degrees. Using softened butter, grease a 13x9" baking dish; set aside.
  2. In large bowl, toss blueberries with sugar, cornstarch, 2 tablespoons flour, lemon juice, water, and vanilla until blueberries are well coated.
  3. Spread blueberries into prepared baking dish.
  4. In medium bowl, blend 1 1/2 cups flour, salt, oats, brown sugar, and cinnamon.
  5. Melt butter in microwave, then pour melted butter into oat mixture. Mix well.
  6. Use fingers to crumble oat mixture over top of blueberries. Bake at 350 degrees for 35-40 minutes until mixture is bubbly and topping is golden brown.
  7. Let cool for at least 30 minutes; serve warm with vanilla ice cream.

 

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What’s your favorite blueberry recipe?

Ruth Soukup

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