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 CrispPrint
- 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
- Preheat the oven to 375.
- Grease an 8X8 (1 1/2 qt.) baking dish and then evenly fill with berries. I have used ramekins too.
- 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.
Recipe Credit: Betty Crocker Cookbook