Blueberry Crisp with Oat Crumb Topping is a delicious dessert that’s perfect for showcasing the natural sweetness of blueberries. The crisp topping provides a wonderful textural contrast to the juicy fruit underneath.
Ingredients:
For the blueberry filling:
- 6 cups blueberries
- 1/3 cup granulated sugar
- 1/4 cup instant tapioca
- 1 tablespoon freshly squeezed lemon juice
- For the crisp topping
- 1 cup rolled oats
- 1/2 cup all purpose flour
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, melted
- 2/3 cup packed brown sugar
Method:
Preheat the oven to 175°C (350°F). Butter a shallow 2-quart baking dish.
In a large bowl, combine the blueberries, granulated sugar, instant tapioca and lemon juice. Gently mix to combine. Pour the mixture into the prepared baking dish and let stand for at least 15 minutes to allow the tapioca to soften.
In another bowl, mix together the oats, flour, cinnamon, salt, melted butter and brown sugar; stir to combine.
Spoon the topping mixture over the berries, spreading gently to cover completely.
Bake the blueberry crisp in a preheated oven for 45 minutes, or until the topping is golden brown and the fruit is bubbling.
