Victoria’s Blueberry Crisp

Victoria’s Blueberry Crisp

This is a great dessert to make while blueberries are in season.  If you bring my blueberry crisp to a picnic or potluck you are sure to be a big hit.


4 Cups Fresh Blueberries

1/4 Cup Light Brown Sugar

4 Tablespoons Unbleached Flour

1 Teaspoon Ground Cinnamon



1/2 Cup Old Fashioned Oats

1/2 Cup Unbleached Flour

1/2 Cup Light Brown Sugar

1/4 Cup Sugar

1/2 Teaspoon Ground Cinnamon

12 Tablespoons Cold Butter


Preheat your oven to 350° F.  Pour the blueberries into a 9 inch glass baking dish.  In a medium size bowl combine 1/4 cup light brown sugar, 4 tablespoons unbleached flour and 1 teaspoon ground cinnamon.  Pour the mixture over the blueberries and gently mix.  For the topping combine 1/2 cup old fashioned oats, 1/2 cup unbleached flour, 1/2 cup light brown sugar, 1/4 cup sugar, 1/2 teaspoon ground cinnamon and 12 tablespoons gold butter in a medium size bowl.  Cut in the butter until the mixture looks like coarse crumbs.  You can achieve this by using either a pastry blender or two forks.  Sprinkle the topping over the blueberries and bake in the oven for 50 minutes until your crisp is bubbly around the edges.  Serve warm with vanilla ice cream.  Serves 6


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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