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Blueberry Crisp

Blueberry Crisp Using Frozen Berries

Servings: 6
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Author: Sandy Coughlin
Course: Dessert
Cuisine: American
This juicy, sweet blueberry crisp with a buttery, oat-studded topping comes together in just under an hour! The perfect dessert for fall gatherings, holidays, and weeknight dinners.

Ingredients

Crisp topping:

  • ¾ cup Pamela’s Baking Mix, or any baking mix (bisquick, etc.)
  • ½ cup rolled oats, or chopped nuts, such as almonds
  • 1 tsp coarse salt
  • 3 ounces unsalted butter, softened, 6 Tbsp
  • ⅓ cup dark brown sugar

Equipment

Instructions

  • Preheat the oven to 375 degrees. Spray a 8x8 baking dish with cooking spray.
  • Mix frozen blueberries (or mixed berries), sugar, lemon juice, and salt in a sauce pan. Cook over medium-high heat until boiling. Turn down to low; add the 3 T. baking mix and stir for 3 more minutes. Let thicken. Transfer to an 8-inch square baking dish.

make the crisp topping:

  • Stir together baking mix, oats, and salt. Add butter and brown sugar and stir dry until mixed. Using your hands, squeeze topping pieces together into clumps.
  • Sprinkle topping evenly over berries. Bake until bubbling in center and brown on top, about 45 minutes.
  • Transfer to a wire rack and let cool for 30 minutes before serving. Serve warm with vanilla ice cream.

Notes

Sandy’s tips:

  • Make ahead: You can prepare the filling and topping separately ahead of time and assemble just before baking. Store the topping in the fridge or freeze extra batches of the topping for a quick dessert when last-minute company comes!
  • Storage: This blueberry crisp is best enjoyed warm on the day it's baked, but you can store leftovers in an airtight container in the fridge for up to 3 days. Keep in mind that the topping will soften over time as it absorbs moisture from the filling. To reheat, place individual portions in the microwave for 30-45 seconds, or warm the whole dish, covered with foil, in a 300°F oven until heated through.
  • Double the recipe: Easily increase the filling and topping ingredients to serve a larger crowd. Use a 9x13-inch baking dish and adjust the baking time as needed.
  • Serve warm: This blueberry crisp is best served warm, ideally with a scoop of vanilla ice cream or a dollop of whipped cream.

Nutrition Facts

Calories: 418kcal, Carbohydrates: 69g, Protein: 4g, Fat: 16g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.5g, Cholesterol: 31mg, Sodium: 777mg, Potassium: 196mg, Fiber: 5g, Sugar: 46g, Vitamin A: 435IU, Vitamin C: 15mg, Calcium: 67mg, Iron: 1mg