Desserts
Blueberry Crisp with Oatmeal Topping
This recipe for homemade blueberry crisp with oatmeal topping practically melts in your mouth. Top with fresh whipped cream or vanilla ice cream.
By Yankee Magazine|Jul 27 2022|
Coffee By Design | Portland, Maine
Photo Credit : Katherine KeenanThis recipe for blueberry crisp with oatmeal topping practically melts in your mouth. Top with a dollop of homemade whipped cream for a dessert that’s simply divine. Love blueberries in the summer? Check out our list of Best Blueberry Recipes.
Yield:
8 to 10 servingsIngredients
1 quart blueberries
1/2 cup sugar
juice and finely grated zest of 1 lemon
3 tablespoons flour
Instructions
Mix the berries, sugar, lemon juice and zest, and flour in a large bowl. Preheat the oven to 350 degrees F, and butter a 13×9-inch glass or ceramic baking dish.
This was a wonderful dessert – slightly cooled straight from the oven, with ice cream. The blueberries, lemon and oatmeal are a perfect combination – and extremely easy to make!
Amazing taste! My kids beg me to make this recipe!!
Tasty! I combined a few ripe peaches cut into chunks skin and all, and a handful of raspberries leftover in the frig, with the blueberries. Seems like any combo of fruit works here. I did use less than half the sugar called for in the filling as we like these desserts less sweet. Also added sprinkles of cinnamon to the filling. Baked about 40 minutes. Now to try it with vanilla ice cream…
Fantastic! Sooooo yummy. Do not alter recipe, perfect as is!
I loved Patricia Sabins ideas. As a diabetic, I have found that the artificial sugars as well as sugar alcohols cause my blood glucose to go up quicker than when I eat reduced sugar or no sugar added foods. Cinnamon is a spice that slows the induction of sugar into the blood stream. I try to add Cinnamon to what ever will allow the flavor to shine. It is a good thing I love Cinnamon! Side note, the same goes for Lima Beans. They are low on the Glycemic index and help block sugars. Great recipe here, from 45 years of baking, I know this will work well with a lot of high moisture fruits. Add a tablespoon full of crushed flax and you add fiber which also helps to slow the sugars from entering the digesting process.
Why does the recipe call for 3 pints of blueberries and 1qt of blueberries?
Looks like we had a straggler there, Pam. The recipe is all set now.
Can this be made with margarine instead of butter?
NEVER use margarine.
Butter is healthier than margarine, and tastes better!
Notwithstanding that some think butter is healthier than margarine, it should be fine. My mother, rest her soul, would have substituted olive oil!
I thought of some thing I want to try with this see how it turns out. Will let you know I think it will be good stand by. Darrell
I made this yesterday. So simple and so delicious! I will make this again for potluck events.
The blueberry recipe will not print for me.
I’m up too late, can hardly see the cop’tr screen, must get to bed now. 85 yrs young.
Maybe I’ll try again tomorrow for the rescipe.
I made this blueberry crisp with oatmeal topping and was disappointed. One quart of blueberries barely covered the bottom of my 13 X 9 pan and the topping certainly was not able to be sprinkled. Tasted okay, but did not look anything like the photo.
Tried this, worked out great! Years ago you sent a small booklet that had a blueberry crumble receipt that included port wine in it. Could you reprint that?
The recipe was amazing. I love the crumble topping! My grandson and went blueberry picking and it went to good use!
I have made this recipe twice this week for entertaining as it is very easy. I did tweak it though the second time. I like a little more topping so I added a couple tablespoons more of flour and a 1/3 cup more of oats and came out even better! Great recipe!
We’re so glad you’re enjoying it, Karen!
We get fresh blueberries, but cannot use them all at once. We end up freezing them. Can you use frozen blueberries? Does anything have to be adjusted?
I tried using frozen wild blueberries. Was a disaster and couple that with way too much sugar and butter. Soupy mess. I’m sure fresh is
better but still I’d do what others said to add more flour to filling, a bit less sugar, more flour and oats to topping. Not a good recipe
How adjust for regular oatmeal, not quick cooking?
Thanks! And, can you freeze?
In recipes, Quick Cooking Oatmeal usually means 5-minute oatmeal, which used to be called quick. Regular, or Old Fashioned, refered to 15-20 minutes cooking time.
The pan used should have been smaller to make for a juicier blueberry layer and thicker crumble layer. The topping just disappeared and wasn’t crispy at all.
I just made this with 1 pt of fresh & 1pt of frozen, The blueberry layer was fine, I will Double the Crumb layer next time, it sat low in the blueberries & not ‘Crispy @ all. All the Flavors were Fine !
Can I use frozen blueberries? If I can, how much should I use?
Hi Alicia! We haven’t tried this recipe with frozen blueberries, but imagine that substituting 1 quart (4 cups) of frozen blueberries would work just fine. Let us know how it goes if you try it! Happy baking!
Should the frozen blueberries be thawed before using?
I did not thaw, turned out perfect. Might need to add an extra few minutes baking.
Can’t wait to try it! ♥️
Based on above feedback, I added an another 1/2 c of flour and 2 more tbsp to the topping; and used a 7×12 baking dish. Absolutely perfect!
Crisps are as good as pie anyday ! I make a large container of the topping and keep it in the refrigerator. I can quickly whip up dessert with any fresh fruit on hand and put in oven when dinner comes out.
Butter should sit out not be melted in microwave it crumbles better also I halved the recipe for two people it’s perfect
I agree with the butter comment on 1/11/21. Too runny. Other crisp recipes call for softened butter. I will make the change next time.
We, who have celiac, have to substitute the oatmeal and flour. Will try. Sounds so yummy esp fresh blueberries, I will also use the cinnamon …stay safe????
Oatmeal itself is a gluten free food. It’s cross contamination when handled in a facility/on equipment shared with gluten containing products that is the problem. Look for ‘Certified’ Gluten Free and/or produced in a dedicated gluten free facility on packaging.
Corn Starch is the age old standard for thickening, if choosing not to use other type gluten free flour.
I add almond extract and the fruit before covering with topping. Excellent!
Quaker oats are gluten free:
https://www.quakeroats.com/documents/gluten-free_deep_dive.pdf
Certainly will try this recipe ! Thank you ! Emorey2143@icloud,com
I was about to throw out two pints of forgotten and waaay too soft blueberries. I saw this recipe and BINGO!!! I used softened not melted butter and lightened up a little on both sugars! OMG! My husband thanks you, my grandchildren thank you, and I thank you!!!!
I wish I could print the recipe WITHOUT the comments. a waste of paper!!!
You can highlight the part you want to copy and right click to print or on the print menu you can select the custom feature and type in the pages you want to copy ie 1-1 for just the first page or 1-2 for just those pages etc.
Is there a way to make a small amount in a mug and using the microwave to “bake” it?
Reading your article helped me a lot and I agree with you. But I still have some doubts, can you clarify for me? I’ll keep an eye out for your answers.