Blueberry Crisp

Blueberry Crisp


  • 4 cup blueberries
  • 1/2 cup sugar
  • 2 Tbsp cornstarch
  • 2 Tbsp lemon juice
  • 1/2 cup rolled oats
  • 1/2 cup all-purpose flour
  • 1/4 cup brown sugar, packed
  • 2 Tbsp toasted walnuts, chopped
  • 6 Tbsp margarine or butter
  • nonstick cooking spray
  • 4 to 6 scoops of vanilla ice cream (optional)


  1. Preheat oven to 375°F.
  2. Spray a 1-quart casserole dish with nonstick cooking spray.
  3. In a blender, combine blueberries, sugar, cornstarch, and lemon juice. Blend on a low speed until mixed.
  4. Scoop contents into sprayed casserole dish.
  5. In the same mixing bowl, combine rolled oats, four, brown sugar, and chopped walnuts. Mix together until well blended, then cut in softened margarine or butter and continue stirring until the ingredients form into a cornmeal-type consistency. Generously sprinkle over blueberry mixture until all has been used.Transfer to oven and bake for 40 to 45 minutes or until the crisp lightly browned and begins to bubble.
  6. Remove blueberry crisp from oven, let sit for 5 minutes, then serve warm. Try serving with a scoop of vanilla ice cream.

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