Blueberry Crisp


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I love the taste of blueberries during the summer. This is a fabulous way to use up some of the fresh ones you have.

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Time needed

25 min preparation + 45 min cooking

Serving Size / Yield

8 servings


  • 4 C. blueberries
  • 1/2 C. sugar
  • 2 Tbs. cornstarch
  • 2 Tbs. lemon juice
  • 1/2 C. rolled oats
  • 1/2 C. flour
  • 1/4 C. brown sugar
  • 2 Tbs. toasted, chopped walnuts
  • 6 Tbs. light margarine or butter

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Preheat oven to 375 degrees. Coat a 1-qt. casserole with nonstick spray. In a large bowl, mix blueberries, sugar, cornstarch and lemon juice. Spoon into the casserole. In the same bowl, mix oats, flour, brown sugar and walnuts. With a pastry blender, cut in margarine or butter until the mixture resembles cornmeal. Sprinkle over the berry mixture. Bake for 45 minutes or until the crisp is light browned and bubbling.

Serve with: Vietnamese Iced Coffee

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