Blueberry Crisp

A sprinkling of sugar adds the perfect sweetness to your berry filling, while a bit of cornstarch thickens it just enough.  Then, of course, you have the classic brown sugar and oat topping, which provides a wonderful crunch atop the warm blueberry filling. If it suits your fancy, top your serving with a scoop of vanilla ice cream, or a dollop of whipped cream, and indulge in this perfect, easy, summer dessert. 

What is your favorite way to eat blueberries? Let me know below!

Paula’s Notes: You can make this recipe in one 8×8 pan, or in 6 7-8 oz ramekins for individualized desserts.

Blueberry Crisp

Inspired by my old Betty Crocker cookbook
Serves: 6

Ingredients:

• 4 cups blueberries
• 4-6 tbls. granulated sugar (depending on sweetness of berries)
• 1 tbls. cornstarch
• 1 tsp. lemon juice
• 3/4 cup brown sugar  – packed
• 1/2 cup all purpose flour
• 1/2 cup oats
• 1 tsp. vanilla
• 1/3 cup butter – room temperature
• Vanilla ice cream or whipped cream for topping (optional…though highly recommended) 

Directions:

1. Preheat oven to 375 degrees.
2. Spray one 8×8 pan or 6 individual 7-8 oz. ramekins.
3. In a medium bowl, gently toss blueberries with lemon juice, granulated sugar and corn starch.
4. Transfer berries to baking dish or evenly distribute between ramekins.
5. In a separate bowl, use a fork or spoon to thoroughly mix the brown sugar, flour, oats, vanilla and butter.
6. Sprinkle oat mixture evenly over the berries.
7. Place dish(es) on a baking sheet, and transfer to a preheated oven for 25-30 minutes, or until berries are bubbling and the topping is golden brown.
8. Serve warm and top with ice cream or a dollop of whipped cream, if desired.