An easy blueberry crisp with a thick sweet filling topped with a toasty cinnamon sugar oat crumble is the best way to welcome cooler weather. It's a quick dessert or afternoon snack that everyone finds comfort in!
For serving (optional): Vanilla ice cream or Whipped cream
Instructions
Preheat the oven to 375°F. P
Place the blueberries in an 8-inch baking dish. Squeeze lemon juice on top, if desired. Sprinkle the sugar and cornstarch over the blueberries and toss together.
In a large bowl, combine the flour and butter with a fork or pastry mixer. Mix in the oatmeal, brown sugar, and cinnamon until well combined. Sprinkle the crumble over the blueberries. Top with nuts, if desired.
Bake 35 to 40 minutes, or until the blueberries are bubbling and the topping is lightly golden.
Serve warm with vanilla ice cream or whipped cream. Enjoy!
Notes
Butter: If you use unsalted butter, add in 1/4 teaspoon salt with the cinnamon. Make-ahead: Prepare the filling and the crumble topping separately. Store in the fridge up to 2 days in an airtight container and assemble while the oven preheats when you're ready to bake.Storage: Keep stored in an airtight container at room temperature up to 2 days. After that, transfer it to the fridge for a few extra days.Freeze: You can freeze this crisp either before you bake it or after once it's completely cooled. Wrap tightly in plastic wrap, or store in a freezer-friendly airtight container up to 3 months.Reheat: You can choose to thaw overnight in the fridge and bring it to room temperature 30 minutes before baking for a faster way to heat it through, or bake it directly from frozen for a little while longer. If you're just reheating a piece or two, you can microwave it at 30-second intervals until warm.