Wild Blueberry Crisp
Sweet-tart wild blueberries baked under a crisp oat and brown sugar topping, served warm.
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 260 kcal
Equipment
- •baking dish
- •mixing bowl
- •oven
Nutrition
Per serving, approximate
- Calories
- 260 kcal
- fat
- 9 g
- carbs
- 42 g
- protein
- 3 g
- calories
- 260
Instructions
- 1
Preheat oven to 180°C.
- 2
Toss blueberries with sugar and lemon juice and spread in a baking dish.
- 3
Mix oats, flour, brown sugar and cinnamon in a bowl.
- 4
Rub in the cold butter until the mixture is crumbly.
- 5
Scatter the topping evenly over the berries.
- 6
Bake 30–35 minutes until the topping is golden and the fruit bubbles at the edges.
- 7
Let stand 10 minutes before serving.
Chef's tips
If using frozen berries, no need to thaw first; just add a few extra minutes to the baking time.
Ingredient substitutions
- wild blueberries → cultivated blueberries or a mix of blueberries and cranberries
Storage
Cover and refrigerate leftovers for up to 3 days.
Reheating
Warm in a 160°C oven for 10–15 minutes to re-crisp the topping.
Common mistakes to avoid
- •Too much sugar with very ripe berries makes it overly sweet
- •Underbaking leaves the topping soggy
Serving suggestions
Cooked Wild Blueberry Crisp?
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