One-Bowl Blueberry Crisp (or Crumble)
One-Bowl Blueberry Crisp (or Crumble)
Ingredients
For the Berry Base
- 1 cup frozen blueberries
- 1 teaspoon cornstarch
- 1/8 teaspoon salt, a dash
- 1/2 lemon, juiced
- 2 tablespoons maple syrup, approximately, or 3 tablespoons if berries are sour
For the Oat Topping
- 1 cup quick-cook rolled oats
- 1/8 teaspoon salt, a little
- 1/2 teaspoon vanilla extract, a splash
- 1/4 teaspoon cinnamon, a dash
- 1 tablespoon coconut oil, melted (or butter/avocado oil)
- 1 tablespoon maple syrup
Instructions
- 1
Preheat your oven to 375°F (190°C).
⏱️ 5 min•🌡️ 375
- 2
In a 1.5-quart oven-safe dish (such as a ramekin or small baking dish), add the frozen blueberries, cornstarch, a dash of salt, the juice from half a lemon, and 2 tablespoons of maple syrup. If your berries are particularly tart, you may use 3 tablespoons of maple syrup.
⏱️ 3 min
- 3
Stir all the berry base ingredients together directly in the oven-safe dish until they are well combined and the cornstarch is evenly distributed.
⏱️ 2 min
- 4
In a separate medium bowl, combine the quick-cook rolled oats, a little salt, a splash of vanilla extract, a dash of cinnamon, 1 tablespoon of melted coconut oil (or butter/avocado oil), and 1 tablespoon of maple syrup.
⏱️ 3 min
- 5
Mix the oat topping ingredients thoroughly until the oats are evenly coated and crumbly.
⏱️ 2 min
- 6
Evenly sprinkle the oat topping over the berry mixture in the oven-safe dish.
⏱️ 1 min
- 7
Bake in the preheated oven for 25-30 minutes, or until the topping is golden brown and the berry filling is bubbling.
⏱️ 30 min•🌡️ 375
- 8
Carefully remove the crisp from the oven and let it cool for a few minutes before serving. Enjoy warm!
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
One-Bowl Blueberry Crisp (or Crumble)
Ingredients
For the Berry Base
- 1 cup frozen blueberries
- 1 teaspoon cornstarch
- 1/8 teaspoon salt, a dash
- 1/2 lemon, juiced
- 2 tablespoons maple syrup, approximately, or 3 tablespoons if berries are sour
For the Oat Topping
- 1 cup quick-cook rolled oats
- 1/8 teaspoon salt, a little
- 1/2 teaspoon vanilla extract, a splash
- 1/4 teaspoon cinnamon, a dash
- 1 tablespoon coconut oil, melted (or butter/avocado oil)
- 1 tablespoon maple syrup
Instructions
- 1
Preheat your oven to 375°F (190°C).
⏱️ 5 min•🌡️ 375 - 2
In a 1.5-quart oven-safe dish (such as a ramekin or small baking dish), add the frozen blueberries, cornstarch, a dash of salt, the juice from half a lemon, and 2 tablespoons of maple syrup. If your berries are particularly tart, you may use 3 tablespoons of maple syrup.
⏱️ 3 min - 3
Stir all the berry base ingredients together directly in the oven-safe dish until they are well combined and the cornstarch is evenly distributed.
⏱️ 2 min - 4
In a separate medium bowl, combine the quick-cook rolled oats, a little salt, a splash of vanilla extract, a dash of cinnamon, 1 tablespoon of melted coconut oil (or butter/avocado oil), and 1 tablespoon of maple syrup.
⏱️ 3 min - 5
Mix the oat topping ingredients thoroughly until the oats are evenly coated and crumbly.
⏱️ 2 min - 6
Evenly sprinkle the oat topping over the berry mixture in the oven-safe dish.
⏱️ 1 min - 7
Bake in the preheated oven for 25-30 minutes, or until the topping is golden brown and the berry filling is bubbling.
⏱️ 30 min•🌡️ 375 - 8
Carefully remove the crisp from the oven and let it cool for a few minutes before serving. Enjoy warm!
⏱️ 4 min