Blueberry Crisp with Oatmeal for a Delicious Breakfast
Fresh from the Farmers Market blueberries, quick cooking oatmeal, and a little bit of sugar, makes for the perfect breakfast bliss. Even if you are a newbie cook, this old fashioned blueberry crisp is simple to make and only takes about 10 minutes to pull together.
Want to impress someone for breakfast? Make this delicious hot & bubbly oatmeal crisp loaded with blueberries.
You definitely can use frozen blueberries for this, just thaw before cooking the blueberry crisp.
Blueberries are super nutritious so eat them as often as you can!
Blueberries are in peak season from May to August in the United States and fresh plump blueberries are perfect for breakfast!
Did you know that cooked blueberries have more antioxidants than fresh blueberries? So cook up some of this old fashioned blueberry crisp for a delicious and healthy breakfast!
Let us know what you think!
Old Fashioned Delicious Blueberry Crisp
1/4 cup granulated sugar
3/4 tablespoon cornstarch
1 cup water
3 cups fresh blueberries
1/2 teaspoon vanilla
2 teaspoons fresh lemon juice
1/2 teaspoon salt
In a small saucepan, combine sugar and cornstarch. Stir in water and bring to a light boil. Add blueberries, vanilla and lemon juice; stir well to blend. Reduce heat to a simmer and cook for about 2 minutes, stirring constantly.
For the Topping:
1 1/4 cups old-fashioned oats (we use Quaker quick cooking oats)
1/4 cup brown sugar
1/4 cup flour
1/4 teaspoon salt
4 Tablespoons butter – plus a little extra to butter the pan and dot on top.
Preheat oven to 350 degrees.
Combine the oats, brown sugar, flour and salt in a small bowl. Cut butter into small pieces and add to the bowl with the oats. Stir around with a fork until the butter is slightly soft.
Butter the bottom and sides of a 9-inch square baking pan. Pour the cooked blueberry mixture into the bottom of the pan.
Sprinkle the topping on top of the blueberries and dot with a tiny bit of additional butter.
Bake about 30 minutes making sure the topping is browned.
