Blueberry Crisp Recipe
The best juicy blueberry peach crisp recipe made using frozen blueberries. A simple and tasty summer dessert that everyone will love!
Servings: 8
Ingredients
For the filling
- 6 cups frozen blueberries
- ¼ cup sugar
- 2 tablespoons cornstarch
- ¼ teaspoon salt
- ½ teaspoon cinnamon
For the Crisp Topping
- ¾ cups brown sugar
- ½ cup whole wheat flour
- ¾ cup rolled oats
- ¼ teaspoon salt
- 2 tablespoons coconut oil melted
- ⅓ cup unsalted butter melted
Instructions
- Preheat the oven to 350 degrees
- Add the filling ingredients to a large mixing bowl: frozen blueberries, sugar, cornstarch, salt, and cinnamon
- Stir well and let the mixture sit for 5 - 10 minutes while you make the crisp topping
- Measure the coconut oil and butter while solid, then melt in the microwave until liquid
- Add all ingredients for the blueberry crisp topping to a bowl and mix together with a spoon or rubber spatula
- Once the blueberry filling has sat for a few minutes, stir again to make sure the blueberries are well coated in the cornstarch
- Add the filling to a pie dish, or small baking dish
- Spread the crisp topping evenly over the blueberries
- Bake the crisp for 50 - 60 minutes, or until the blueberry filling is bubbly and the crisp topping is browned and crunchy on top
- Serve hot with vanilla ice cream on top
Notes
To make this recipe vegan:
Use vegan butter in place of the unsalted butter.To make this recipe gluten free:
Substitute gluten free oat flour for the whole wheat flourNutrition
Calories: 325kcal | Carbohydrates: 55g | Protein: 3g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 154mg | Potassium: 171mg | Fiber: 4g | Sugar: 37g | Vitamin A: 297IU | Vitamin C: 11mg | Calcium: 34mg | Iron: 1mg