Blueberry Crisp
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 440
- Total Fat
- 19
- Saturated Fat
- 6
- Carbohydrates
- 67
- Dietary Fiber
- 7
- Sugar
- 41
- Protein
- 6
- Cholesterol
- 20
- Sodium
- 30
- Total: 1 hr
- Prep: 20 min
- Cook: 40 min
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
- 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.