Blueberry Crisp is a quick, easy, amazing dessert recipe that boasts sweet and syrupy blueberries with a crunchy golden oat topping. And it's even better served warm with a scoop of vanilla ice cream on top!
½cupwhole wheat pastry flour (OR all-purpose white flour)
½cuppacked brown sugar
6tablespoons(¾ stick) unsalted buttercubed & at room temperature
With the rack in the center position, preheat the oven to 375°F.
In a medium bowl, toss the blueberries with the cornstarch to coat. Then sprinkle the sugar over the top and toss again.
In another medium bowl, combine the oats, flour, brown sugar, cinnamon, and salt. Scatter the cubed butter over the top and use a fork or pastry cutter to work it into the oat mixture until crumbly.
Transfer the blueberries to a deep 9-inch pie plate (or 6 to 8 cup baking dish). Evenly top with the oat mixture. Bake for 40 to 45 minutes or until the berries are thick and bubbly and the oats are golden and crunchy. Serve warm or at room temperature.
Frozen blueberries may be used in place of fresh blueberries. See the heading above the recipe card for further explanation.