Recipe courtesy of The Neelys

Blueberry Crisp

Name: Blueberry Crisp
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 4 to 6 servings
Ingredients: 6 cups blueberries, rinsed and lightly dried; 1 tablespoon cornstarch; 1/4 cup sugar; Pinch salt; 1/2 cup all-purpose flour; 1/2 cup quick-cooking oats; 1/4 cup packed light brown sugar; 1/4 cup sugar; 1/4 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 3/4 cup chopped pecans; 1/2 stick room temperature unsalted butter, cubed; Whipped cream, for topping; Ice cream, for topping

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Level: Easy
Total: 1 hr

Prep: 20 min
Cook: 40 min

Yield: 4 to 6 servings

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Ingredients

6 cups blueberries, rinsed and lightly dried

1 tablespoon cornstarch

1/4 cup sugar

Pinch salt

Topping Mixture:

1/2 cup all-purpose flour

1/2 cup quick-cooking oats

1/4 cup packed light brown sugar

1/4 cup sugar

1/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

3/4 cup chopped pecans

1/2 stick room temperature unsalted butter, cubed

Whipped cream, for topping

Ice cream, for topping

Directions

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Watch how to make this recipe.

Preheat oven to 375 degrees F.
Toss blueberries, cornstarch, sugar and a pinch of salt together in a bowl.
Combine flour, oats, brown and white sugar, cinnamon, nutmeg and pecans in a bowl. Add butter and pinch into chunks. Mix until it looks crumbly.
Add the blueberries into a 2-quart baking dish. Top evenly with the crumb mixture. Bake for 40 minutes. Serve with ice cream and whipped cream.