Blueberry Crisp with Oats
This Blueberry Crisp with Oats is a sweet summer classic, bursting with fresh berry flavour and topped with a golden oat crumble. Made with simple ingredients like sugar, flour, cinnamon, and lemon juice, it's perfect served warm with ice cream or whipped cream.
Servings: 6 people
Calories: 307kcal
Equipment
- Pie dish
- mixing bowl
Ingredients
- 5 cups of blueberries
- 3 tablespoon of granulated sugar
- 3 tablespoon of flour
- ½ lemon juice
Oat Topping
- ¼ cup of butter melted
- ½ cup of brown sugar
- ⅔ cup of oats
- ¼ teaspoon of cinnamon
Instructions
- Preheat your oven to 190°C (375°F).
- Add the blueberries to a baking dish, then sprinkle in the flour, sugar, and lemon juice. Stir gently until everything is evenly mixed and the berries are coated.
- In a separate bowl, combine the flour, brown sugar, cinnamon, and oats.
- Pour in the melted butter and stir until the oat mixture is fully coated and crumbly.
- Spoon the oat topping evenly over the blueberries in the dish.
- Bake for 35–40 minutes, or until the topping is golden and the berries are bubbling.
- Serve warm with scoops of vanilla ice cream or a dollop of whipped cream and enjoy.
Notes
- Berry Blend: Add strawberries or raspberries for a flavour-packed twist that adds extra colour and depth to your crisp.
- Sweetness: Drizzle in a teaspoon of honey or maple syrup to heighten the natural sweetness of the berry filling.
- Crispy Topping Tip: Pop the oat topping in the fridge for 30 minutes before layering. This helps it bake up beautifully golden and crunchy.
Nutrition
Serving: 181g | Calories: 307kcal | Carbohydrates: 54.74g | Protein: 4.38g | Fat: 9.34g | Saturated Fat: 5.117g | Polyunsaturated Fat: 0.927g | Monounsaturated Fat: 2.43g | Trans Fat: 0.31g | Cholesterol: 20mg | Sodium: 68mg | Potassium: 205mg | Fiber: 5g | Sugar: 34.1g | Vitamin A: 304IU | Vitamin C: 13.5mg | Calcium: 36mg | Iron: 1.5mg