Classic Blueberry Crisp Recipe

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Sure to please, this dessert is simple to make.
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  • 4 cups blueberries, washed
  • 1 tablespoon lemon juice
  • 1/3 cup granulated sugar
  • 1/3 cup flour
  • 1/3 cup packed brown sugar
  • 1/2 teaspoon cinnamon
  • 3/4 cup quick cooking rolled oats
  • 4 tablespoons soft butter
10 mins
45 mins
55 mins
  • Place blueberries in a greased deep baking dish. Sprinkle them with lemon juice and granulated sugar.
  • In a separate bowl, combine flour, brown sugar, cinnamon, and oats. Cut in butter until mixture is evenly blended and crumbly.
  • Spread mixture on blueberries and bake at 375° F. for 40-45 minutes.
  • Serve warm.
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Classic Blueberry Crisp Recipe Reviews

classic blueberry crisp

Average of 5.00 out of 5 stars
Rating of 5 out of 5.0 stars
Ratings (5)
Comments (0)
Rating of 5 out of 5.0 stars
Reviewed By
"This is a nice recipe. I accidentally changed it somewhat and it was still great. I forgot the cinnamon and flour in the topping. Neither are needed. I used 1/4 cup sugar in the blueberries. Plenty sweet with the topping. Ate it with a yogurt topping. Yummy. 5 stars"
sweet_lover User
Rating of 5 out of 5.0 stars
Reviewed By
"For all you blueberry lovers, this is the crisp for you. The oatmeal topping gets crisp and has a warm cinnamon flavor and the blueberry sauce is delicious. It was GREAT served warm on top of vanilla ice cream."
SweetTooth User
Rating of 5 out of 5.0 stars
Reviewed By
"I love this time of the year with blueberries are reasonable to buy at the grocery store. I made this crisp last night and it was great. It was still warm from the oven and with a scoop of ice cream it was scrumptious!"
SoWhatIfItsBurnt User
Rating of 5 out of 5.0 stars
Reviewed By
"My kids love blueberries and ours are just starting to come enough to make something. I made this blueberry crisp and it was gone in a day . . . I guess they liked it!"
PorkChop User
Rating of 5 out of 5.0 stars
Reviewed By
"My husband loves blueberries so I made this for Father's Day and he loved it. Especially served warm with vanilla bean ice cream."
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