Easy Blueberry Crisp

This Easy Blueberry Crisp is so enak and quick to throw together! Ready in under an hour! It's a mix between a blueberry cobbler and a blueberry pie, and it's easier to make than both of them! It's the perfect Fourth of July weekend treat to celebrate with! Served warm with vanilla ice cream, you cannot go wrong! Make it with me!

If you know me, you know that I don't like warm fruit, at all. But, that being said, I do like this! I wait until the crisp comes to room temperature, then I top it with vanilla ice cream to chill the fruit even more, until it's cold, then I eat it! It's got a delicious crunch from the topping, a nice blueberry flavor, and a creamy texture from the ice cream! It's the perfect summer dessert!

I love anything with a crunchy topping! I love when recipes have a little more bite to them! This recipe has exactly that! 10 ingredients and 30 minutes will get you this beautiful Blueberry Crisp, that tastes like it took you hours to make! The nice thing about this recipe is you can use any fruit you like! I have tried this same recipe with fresh peaches and raspberries, and it works great!

Easy Blueberry Crisp 
Yields 9 servings

2 cups blueberries
1 tablespoon corn starch
1 teaspoon cinnamon
1 teaspoon nutmeg
1/4 cup sugar
1 tablespoon lemon juice

For the topping:
1/2 cup flour
1/2 cup old fashioned oats
1/2 cup brown sugar
1 teaspoon cinnamon
1/4 cup melted butter

In a mixing bowl, combine blueberries with corn starch, cinnamon, nutmeg, and sugar. Toss to coat.

Dump into a well greased 8x8 baking dish.

Prepare the topping. In a mixing bowl, combine flour, oats, sugar, cinnamon, and melted butter until almost a dough has formed. Spread evenly on top of the blueberries.

Bake at 350 for 30 minutes, or until crust is golden brown and fruit is bubbly.

Serve hot or room temperature with vanilla ice cream.

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