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Blueberry Crisp

Author Jacqueline


  • 6 cups blueberries
  • 3 tablespoons cornstarch
  • 2/3 cup sugar
  • 2 tablespoons lemon juice
  • 1 cup oats
  • 1 cup flour
  • 1/2 cup brown sugar
  • 1/4 cup white sugar
  • 1 teaspoon cinnamon
  • 10 tablespoons butter divided


  • Preheat oven to 350°F.
  • In a large bowl, toss together the blueberries, cornstarch, sugar and lemon juice. Spread in the bottom of a 9 inch pie plate.
  • In the bowl of a food processor, add the oats, flour, brown sugar, white sugar and cinnamon. Pulse to combine.
  • Add 8 tablespoons of the butter to the food processor and pulse until the mixture resembles large, course crumbles.
  • Spread the crisp topping over the prepared berries. Dot the surface with the remaining butter.
  • Place on cookie sheet and bake in preheated oven for 45 to 50 minutes, until topping is golden brown. Cool to warm before serving