Skip to main content

Blueberry Crisp

This low-sugar dessert is made with whole-grain oats, warm cinnamon spice and sweet berries. More berries than topping lets the fruit shine!
Video

Cooking for a Crowd

Cooking for a Crowd

Use these recipe sheets to prepare for larger groups:

Kid friendly
A dish of baked blueberries with a golden oat topping.
Prep time: 5 minutes
Cook time: 30 minutes
Makes: 2 cups
Nutrition Facts: View label

Ingredients

3 cups frozen or fresh blueberries
2 teaspoons margarine or butter, softened
1 Tablespoon all-purpose flour
1 Tablespoon brown sugar
½ teaspoon cinnamon
½ cup old fashioned rolled oats

Directions

  1. Wash hands with soap and water.
  2. Rinse fresh fruits under running water before preparing.
  3. Preheat the oven to 375 degrees F.
  4. Put the fresh or frozen blueberries in a 9-inch pie plate or an 8x8-inch baking dish.
  5. In a small bowl, use a fork to mix butter or margarine, flour, sugar, oats and cinnamon.
  6. Sprinkle oat mixture over the blueberries.
  7. Bake for about 25 minutes. 
  8. Refrigerate leftovers within 2 hours.

Notes

  • Try replacing blueberries with blackberries or diced peaches (drain first if canned).
  • Enjoy warm or cold. Try topped with plain or vanilla yogurt.

 

Comments

I made this for a healthy dessert last night and it was delicious! I wanted to use up the frozen blueberries that had been in the freezer for a while, so used the ingredient search and this recipe popped up. I was also looking for a quick and easy dessert to whip up, and this was perfect. So yummy!

 

Blueberry Crisp

 

 

I really appreciate that this recipe adds just the right amount of sweetness to all types of fruit. We made this last night with frozen sweet cherries. I partially defrosted them and then cut in half and let them finish defrosting. Because there was so much juice, I lifted the cherries out of it and into the pie plate, then put the topping on and baked. Yum!

People love this recipe.  This summer,my family has had large amounts of ripe apricots, nectarines and blackberries given to us.  I used all of these fruits in this recipe and it came out great.  A few weeks ago, I made a large pan of this recipe with blackberries to share with my co-workers; there was not a bit left--much to my kids' disappointment.

At home, we will often eat it cold for breakfast or dessert with a dollop of yogurt on top.

This recipe is SO easy, and everyone loves it!  Can make it all year with frozen blueberries...

Just had to come back and say we make this recipe ALL THE TIME!  My kids ask and ask and ask for it and its so fast I can make it often and with lots of different fruits.

You might also like...

Recipes A to Z (without photos)

Chilled Strawberry- Rhubarb Soup
Pink fruit soup garnished with fresh mint.

Chilled Strawberry- Rhubarb Soup

Pair the sweet and tart flavors of strawberries and rhubarb for a refreshing dessert, snack or breakfast bowl topping.
Prepare:
20 minutes
Makes:
6 cups
Sautéed Cauliflower Rice
Two bowls of grated cauliflower garnished with parsley.

Sautéed Cauliflower Rice

A fun alternative to rice, this cauliflower rice is a great way to add more veggies to your meals.
Prepare:
15 minutes
Cook:
10 minutes
Makes:
4 cups
Skillet Lasagna
Skillet full of noodles, beef and vegetables under a layer of melted mozzarella cheese.

Skillet Lasagna

A fun twist on traditional lasagna that only takes one skillet. Cheesy, hearty and filling.
Prepare:
10 minutes
Cook:
30 minutes
Makes:
8 cups
Veggie Quiche Muffins
Plate of golden baked egg, vegetable and cheese quiches.

Veggie Quiche Muffins

Healthy grab and go breakfast that is warm, savory and filling.
Prepare:
10 minutes
Cook:
45 minutes
Makes:
12 muffins
Mashed Turnips and Potatoes
Bowl of seasoned and mashed potatoes and turnips.

Mashed Turnips and Potatoes

A creamy blend of root vegetables mashed and flavored with sour cream and garlic.
Prepare:
15 minutes
Cook:
20 minutes
Makes:
3 cups
Chicken Soup with Tortilla
Tomato-based chicken soup in a large bowl with a side of tortilla strips.

Chicken Soup with Tortilla

Delicious one-pot meal packed with flavor and ready in under an hour. A great option for a weeknight dinner or make-ahead meal.
Prepare:
10 minutes
Cook:
30 minutes
Makes:
12 Cups
Was this page helpful to you?
CAPTCHA
This question is for testing whether or not you are a human visitor and to prevent automated spam submissions.