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EASY Blueberry Crisp (using frozen berries!)

Warm, juicy berries, bursting with sweetness, topped with the most incredible brown sugar, oat streusel topping. 




This recipe is so simple to throw together, using frozen berries, which are always in season!





This recipe is great for a crowd and is so much easier than pie. The oat streusel topping just gives it a little something extra. Paired with the ooey, goey, sweet berry filling, it is the perfect combo!





Also, check out my Apple Crisp:



Blueberry Crisp

Yield: 8x8-inch pan or 9x6-inch baking dish (cut recipe in half for 2 individual crisps or an 8x4 inch mini loaf pan)

Ingredients 

Oat Streusel Topping:
  • 3/4 cup cup chopped pecans or walnuts (optional) 
  • 3/4 cup quick-cooking oats
  • 3/4 cup packed brown sugar 
  • 3/4 cup all-purpose flour
  • 3/4 teaspoon cinnamon
  • 1/2 cup (1 stick) butter, melted
  • 1/4 teaspoon salt
Blueberry filling: 
  • 12oz. (about 3 cups) frozen blueberries (or berries of choice)
  • 2 tablespoons white sugar
  • 2 tablespoons packed brown sugar
  • 1 1/2 tablespoon cornstarch
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon all spice
  • 1/8 teaspoon salt 
  • 1/2 tablespoons lemon juice 
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon almond extract 
  • 1 tablespoon cold unsalted butter, cut into tiny cubes
*May sub gluten free flour blend for a gluten free alternative. or margarine for a vegan alternative


Directions 
Preheat oven to 375°F. 





Combine topping ingredients together in a bowl, mixing with a fork, until crumbly. Place in the refrigerator.


Add frozen (not thawed) berries to a medium sized bowl and toss together with the rest of the ingredients, until berries slices are well coated. 

Pour into baking dish and spread oat streusel mixture evenly over the berries. Bake for about 30-35 minutes, until berries are bursting, filling is bubbling, and topping is crisp and golden brown.

Notes: If you want to prepare it ahead of time or the night before, make the topping and filling separately and keep covered in separate air tight container in the refrigerator. When ready to serve, or the morning of, assemble and bake as directed above.