Enjoy the sweet-tart goodness of blueberries topped with a crunchy oat crumble in this delicious dessert. Perfect for showcasing fresh blueberries at their peak, this recipe is easy to make and guaranteed to impress.
Ingredients:
For the blueberry filling:
- 6 cups of blueberries (fresh or frozen)
- 1/3 cup granulated sugar
- 1/4 cup instant tapioca (or cornstarch)
- 1 tablespoon fresh 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 350°F (175°C). Grease a 9×13 inch baking dish or similarly sized ovenproof dish.
In a large bowl, combine the blueberries, granulated sugar, instant tapioca (or cornstarch) and freshly squeezed lemon juice. Toss gently until the blueberries are evenly coated. Leave to stand while you prepare the topping.
In another bowl, mix together the oats, all purpose flour, ground cinnamon, salt, melted butter and packed brown sugar. Stir until the mixture is crumbly and well combined.
Spread the blueberry filling evenly in the prepared baking dish.
Sprinkle the crisp topping over the blueberry filling, covering it evenly.
Bake in the preheated oven for 40-45 minutes, or until the blueberry filling is bubbling and the topping is golden brown.
Remove the blueberry crisp from the oven and allow to cool slightly before serving. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
