This Easy Blueberry Crisp Is Bursting with Flavor

Photo byLemon Tree Dwelling

This easy blueberry crisp has a crunchy, buttery brown sugar and oat topping and a rich, gooey interior. To make the recipe as easy and inexpensive as possible, it uses a can of blueberry pie filling so you can make it year round.

The recipe only takes about 10 minutes to prep and a little over 30 minutes to bake. If you want to substitute real or frozen blueberries for the pie filling, see the directions in the notes at the end of this article. It's a simple switch and both versions are delicious.

Serve the dessert warm with a scoop of vanilla ice cream and enjoy the perfect summer dessert.

Easy Blueberry Crisp

Ingredients

1 21-ounce can blueberry pie filling

1/2 cup old-fashioned oats

3/4 cup light brown sugar

3/4 cup all-purpose flour

1/2 teaspoon cinnamon

1/2 cup (1 stick) unsalted butter, cubed

1/4 teaspoon baking powder

Instructions

1. Preheat the oven to 350 degrees. Grease an 8 x 8-inch baking dish.

2. Spread the blueberry filling across the bottom of the dish.

3. In a medium bowl, add the oats, brown sugar, flour, cinnamon, baking powder, and cubed butter. Mix until crumbly and all of the flour is moistened by the butter. Squeeze the mixture into a few larger clumps using your hands.

4. Scatter the mixture over the top of the blueberry filling and bake uncovered for about 35 minutes, until the topping is golden brown and the blueberries are bubbling around the edges.

5. Serve warm with a scoop of vanilla ice cream or a dollop of whipped topping.

Notes

You can use quick-cooking oats but the topping will be softer and less crunchy.

I give the dry topping ingredients a few pulses in the food processor with a blade attachment then add the butter cubes for a few more pulses. Afterward I use my gloved hands to squeeze the topping into some chunkier pieces. Don't try to add the butter to the processor unless it's cut into cubes.

You can substitute real blueberries for the filling. Toss 5 cups blueberries (fresh or frozen) in 2-3 tablespoons of cornstarch, 1/4 cup sugar and a tablespoon of lemon juice before adding to the pan. If you use frozen blueberries, don't let them thaw before baking. Up the temperature to 375 degrees and bake 50-60 minutes.

You can refrigerate the dish for up to a week.

If you want more blueberries, you can use 2 21-ounce cans of filling. I've done this and the topping will come right up to the top of the 8 x 8 baking dish. I would advise putting a baking sheet underneath the pan and increasing the cooking time to about 45 minutes.