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Blueberry Recipes Blueberry Crumble with Buttery Oat Topping

I love how a warm pan of blueberry crumble can calm a busy day. The fruit softens and turns glossy as it bakes. The oat topping turns golden and crisp. My kitchen fills with a light sweet smell and a little lemon in the air. I take the first spoonful and the juices pool on the plate. It tastes bright and cozy at the same time. We keep this one simple so the berries shine. It fits the mood when I want dessert without fuss. It also speaks to fans of Blueberry Recipes since it brings pure berry flavor and a clear path from bowl to oven. If you have ever searched for blueberry delight recipe or blueberry desserts recipes you will smile here. Fresh blueberry recipes often ask for a long list yet this one stays short. It works as a blueberry crisp recipe and a blueberry crisp recipe easy kind of bake. On a slow morning I even serve a small square with yogurt for blueberry recipes breakfast. Grab a baking dish. Toss the berries with sugar and lemon. Rub the oats with flour brown sugar butter and a pinch of cinnamon. Bake until the top looks toasty and the edges bubble. Scoop while warm. Add a little ice cream if you want. Then sit for a minute and enjoy the calm that only a simple fruit dessert can bring.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Dessert
Cuisine: American
Keywords: blueberry crisp recipe, blueberry crisp recipe easy, blueberry crumble, blueberry delight recipe, blueberry desserts recipes, Blueberry Recipes, blueberry recipes breakfast, easy dessert, fresh blueberry recipes, oat topping, summer dessert
Servings: 6 servings
Author: Linda

Ingredients

  • 4 cups fresh blueberries
  • 1/2 cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 cup all purpose flour
  • 1/2 cup rolled oats
  • 1/2 cup brown sugar
  • 1/2 cup unsalted butter melted
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt

Instructions

  1. Heat oven to 350°F 175°C and grease an 8 inch square or similar baking dish.
  2. In a bowl toss blueberries with granulated sugar and lemon juice then spread in the dish.
  3. In another bowl stir flour oats brown sugar cinnamon and salt.
  4. Pour in the melted butter and mix with a fork until large crumbs form.
  5. Scatter the crumbs over the berries.
  6. Bake 35 to 40 minutes until the top is golden and the filling bubbles at the edges.
  7. Cool 10 minutes so the juices settle then serve warm or at room temperature.