Sweet & tart Fresh Blueberry Crisp with homemade streusel topping is so delicious served warm with a scoop of vanilla ice cream! And it’s so simple to prepare, even the kids can make it!
You can get me to eat blueberries… but only if each bite is perfectly proportioned with vanilla ice cream AND the blueberries are topped with a sweet, crunchy streusel and baked for a bit in a Fresh Blueberry Crisp. Otherwise, forget about it. I’m just not a berry fan. I used to roll them around in my mouth when I was 4, but once the skin was pierced, I was done and I never gave them a second thought. (That’s why I was always more of a Chocolate Silk Pie kinda gal in the summer.)
A few years ago, I was convicted of setting a good example for my children and decided to try or re-try new foods more frequently. I had to put my money where my mouth was because that very night I had popped this dessert in the oven. It was alright though, after all, I’m a big girl and I can handle just one bite of something to prove a point. (Is that being a big girl? Or is it being stubborn?)
It was a pleasant surprise when I kept wanting to try “just one more bite.” Before I knew it, dessert was gone and I wondered if this meant that I was now a blueberry fan. It didn’t. Just yesterday morning, for example, I made muffins with blueberries and Ben loved eating the rest of mine. But I do try new foods more frequently and I do love this recipe especially after our annual blueberry picking outing.
Or if they’re wild blueberries. I’ll eat those all the livelong day! They are so much sweeter than their cultivated counterparts. I imagine, like with a lot of things, once I start pouring my blood, sweat, and tears into growing my own blueberries, they’ll sweeten up nicely. (Those 3 are the secret ingredients in any homegrown food that makes it all taste infinitely superior to anything you’ll buy elsewhere.)
One of the wonderful things about this Blueberry Crisp recipe (besides its ability to reform a blueberry-hater) is how simple it is to prepare. So simple in fact, the kids can make it! I love watching them experience that sense of accomplishment and satisfaction when they serve dessert! Who doesn’t love loving on their friends & family with food?
Fresh Blueberry Crisp
Fresh Blueberry Crisp
Sweet & tart blueberry crisp with homemade streusel topping is so delicious served warm with a scoop of vanilla ice cream!
Ingredients
- 4 cups blueberries, fresh or frozen
- ¾ cup rolled oats
- ¾ cup brown sugar, firmly packed
- ½ cup flour
- ½ teaspoon cinnamon
- 4 Tablespoons butter, room temperature, cut into pieces
Instructions
- Preheat the oven to 375.
- Grease an 8X8 (1 1/2 qt.) baking dish and then evenly fill with berries. I have used ramekinstoo.
- In a small bowl, combine the remaining ingredients and and using your hands, mix together until well combined.
- Sprinkle over the blueberries and bake for 30 minutes. Wipe the sweat from your brow, because boy wasn't that soooo hard?
- Cool enough to serve warm with vanilla ice cream.
Did you make a recipe?
Tag @reformationacres on Instagram and hashtag it #reformationacres.
Enjoy!
Recipe Credit: Betty Crocker Cookbook
SnoWhite says
17 August, 2009 atI LOVE blueberries, and this recipe is one of my favorites. Betty Crocker has done it again 😉
Brook says
18 August, 2009 atI posted a blueberry cheesecake recipe on my blog this week. I made it to take to a Growth Group dinner so I wouldn’t eat any since I too am not a huge blueberry fan. Well, I tried it and the blueberries bursting in your mouth in this cheesecake is scrumptious!
MadeInCanarias says
18 August, 2009 atLooks so good!
Amanda @ Serenity Now says
18 August, 2009 atThat looks divine! 🙂 My husband would love this one. Visiting from Jen’s party. 🙂
AudreyO says
18 August, 2009 atBetty Crocker has some great recipes. We use her cookbooks often.
Shelley says
18 August, 2009 atOh boy! This looks like Sunday dessert for sure.
Shannon says
18 August, 2009 atMore power to all these blueberry lovers, but I am right there with you. I have had to be a “big girl” and set a better example for my kids to at least try new things. I did discover recently that I like the little blueberry/strawberry/vanilla yogurt parfait at McDonald’s, so it must be the yogurt and berry combo that works for me. Overall I do not get a thrill for berries; however, this dessert does look yummy!!
Brenda says
18 August, 2009 atThat recipe looks great. The Betty Crocker cookbook continues to be one of my favorites.
Lisa@BlessedwithGrace says
18 August, 2009 atLove the pictures of the children!! Also, can’t go wrong with Betty! Thanks.
Emily @ Marvelous Recipes says
18 August, 2009 atA wonderful recipe! Thanks for sharing it and the adorable pictures of the children! 🙂
Meal Planning with Connie says
18 August, 2009 atI was blessed with a lot of blue berries this summer. This will be a great way to use some of them!!
Many blessings!
Hoosier Homemade says
18 August, 2009 atThis recipe sounds great! I can’t believe you didn’t like blueberries. I don’t like watermelon, and I guess that’s kinda weird.
Thanks for sharing!
~Liz
Quinn says
19 August, 2009 atHossier Homemade,
You want to hear something weird? I love watermelon, but am allergic to it! Makes my gums and tongue slightly swell up and start to itch… but I eat it anyway if my guinea pigs try a bite first and tell me that it’s really good.
Mrs. P. says
20 August, 2009 atThis is a great classic. Gotta love Betty. I understand about not liking blueberries. My youngest daughter wants to like them and has tried them many times but really isn’t a fan. I usually mix them with other things (Gingered Crisp on my blog where I mixed pears and blueberries) so that they are more to her liking. Beautiful pictures!
ButterYum says
22 August, 2009 atI like to keep a stash of blueberries in the freezer at all times… this is a great way to use them up. Thanks for posting the recipe!
Joyce says
23 August, 2009 atWe jsut made fruit crisps at cooking class. I always have blueberries in my fridge when they are in season and are reasonably priced. Your photos are adorable:)
Joyce