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Blueberry Crisp

Is there anything better than a fresh blueberry dessert in the summer? We recently came across this Better Homes and Gardens recipe and made it this past weekend for Father's Day. It would be such a great dessert for July 4th, it's easy to make and pairs perfectly with your favorite vanilla ice cream. Did we mention it is also delicious?! It was a hit with everyone and we all agreed this may just be our new favorite dessert. You could also sub the blueberries for peaches or strawberries.

We hope you enjoy this recipe as much as our family did.


Natalie & Ashley


3 tablespoons all-purpose flour

2 tablespoons granulated sugar

6 cups fresh blueberries

¼ cup lemon juice

1 cup packed brown sugar

¾ cup all-purpose flour

¾ cup quick-cooking rolled oats

1 ¼ teaspoons ground cinnamon

½ cup cold butter

Vanilla ice cream, for serving (optional)


Step 1: Preheat oven to 375°F. In a large bowl, stir together the 3 tablespoons flour and the granulated sugar. Add blueberries and lemon juice; toss gently to combine. Spread berry mixture evenly in an ungreased 3-quart rectangular baking dish; set aside.

Step 2: For topping, in a medium bowl, combine brown sugar, the 3/4 cup flour, the oats, and cinnamon. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Sprinkle topping evenly over berry mixture.

Step 3: Bake, uncovered, about 30 minutes or until topping is golden brown and edges are bubbly. Cool on a wire rack about 45 minutes. Serve warm with vanilla ice cream, if desired.

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