Blueberry Crisp with Oats and Pecans
A simple and easy to make blueberry crisp topped with cinnamon, oats and pecan crumble. This blueberry crumble is the epitome of summer desserts. Serve it warm with a big scoop of creamy, vanilla ice cream!
Servings: 6 -8 servings
Ingredients
For the blueberries:
- 5 cups fresh blueberries
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1/4 cup brown sugar
For the oats + pecan crumble:
- 3/4 cup chopped pecans
- 5 tablespoons cold butter cubed
- 1/2 teaspoon cinnamon
- 2/3 cup light brown sugar
- 1/2 cup all purpose flour
- 1/2 teaspoon salt
- 3/4 cup rolled oats
Instructions
- Position a rack in the center of the oven and preheat the oven to 375ºF.
- In a medium bowl, combine the ingredients for the blueberries. Spread the blueberry mixture evenly in a square baking dish. I used a 8x8 square dish.
- Add the pecans, butter, cinnamon, brown sugar, flour, and salt into a food processor. Pulse 2-3 times, stop the mixer, add in the rolled oats and pulse an additional 2-3 times. Sprinkle the mixture evenly over the blueberries.
- Bake for 25-35 minutes or until the oats and pecan crumble turns golden and the blueberries are bubbling. If your crumble starts to brown too much, tent loosely with a piece of foil, I covered mine at 25 minutes and let it bake for a total of 35 minutes. Let cool 5 minutes before serving with vanilla ice cream.
