Frozen Blueberry Crisp

Sweet and tangy, this Frozen Blueberry Crisp is the perfect dessert to satisfy your cravings.

Fresh or frozen blueberries, crunchy oats, and a hint of spice come together in a delicious combination that’s sure to become a family favorite.

It’s easy to make and perfect for any time of the year!

Ingredients

• 2 cups fresh or frozen blueberries
• 1/4 cup granulated sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon lemon zest
• 1 tablespoon freshly squeezed lemon juice
• 1/4 cup rolled oats
• 1/4 cup brown sugar
• 1/2 cup chopped pecans (optional)
• 1/4 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 1/2 cup cold unsalted butter, cut into small pieces

Instructions

Preheat your oven to 375°F (190°C).

In a large bowl, mix together blueberries, granulated sugar, flour, lemon zest, and lemon juice.

Let it sit for about 15 minutes, until the blueberries start to release their juice and the mixture becomes syrupy.

In a separate bowl, combine rolled oats, brown sugar, chopped pecans (if using), cinnamon, nutmeg, and salt.

Mix well until everything is fully incorporated.

Add the cold butter to the dry mixture and use your fingers or a pastry blender to work the butter into the mixture until it resembles coarse crumbs.

Pour the blueberry mixture into a 9×9-inch baking dish and top it with the crumb mixture.

Bake for 40-45 minutes, or until the topping is golden brown and the fruit is bubbly.

Remove from the oven and let it cool for a few minutes before serving.

Serve warm, topped with vanilla ice cream if desired.

Notes

You can use either fresh or frozen blueberries for this recipe, so don’t worry if you can’t find fresh ones.

Make sure to thaw frozen blueberries first and pat them dry with a paper towel to remove excess moisture.

Using cold unsalted butter is important to get the crumb topping right, so keep it in the fridge until you’re ready to use it.

If you’re not a fan of nuts, you can skip the pecans or substitute them with walnuts or almonds.

The blueberry mixture needs to sit for 15 minutes to release the juices, so don’t skip this step! It’s worth the wait.

This recipe makes 10 servings, so it’s perfect for a small gathering or potluck.

You can serve this crisp warm or at room temperature, with or without vanilla ice cream.

We won’t judge you if you eat it straight from the oven!

Nutrional Value

• Calories: 240
• Total Fat: 12g
• Saturated Fat: 7g
• Cholesterol: 20mg
• Sodium: 50mg
• Total Carbohydrates: 35g
• Dietary Fiber: 4g
• Sugars: 20g
• Protein: 2g