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Blueberry crisp

Blueberries are rich in fiber as well as vitamins A and C, and they rank the highest of any fruit for antioxidants. So doesn't that make them a great addition to any menu? This recipe is from a live Sac & Co broadcast on April 15, 2016.

Tracy Sellers, host of California Bountiful TV

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4 cups blueberries (fresh or frozen)
2 tbsp. cornstarch
1/2 cup granulated sugar
1/4 tsp. ground cinnamon
1/8 tsp. ground nutmeg
1/2 cup water
2 tsp. fresh lemon juice

1 cup all-purpose or whole wheat flour
1 cup old-fashioned oats
1 cup brown sugar
1/2 tsp. ground cinnamon
1/2 cup butter, melted


To make filling: Place blueberries in a large bowl; set aside. Whisk together cornstarch, sugar, cinnamon and nutmeg in a small bowl. Sprinkle over berries and toss. Add water and lemon juice; toss. Transfer filling to a 9-by-13-inch baking dish that has been coated with cooking spray.

To make topping: Combine flour, oats, brown sugar and cinnamon in a bowl. Add melted butter and toss until well combined.

To complete crisp: Sprinkle topping evenly over blueberry filling. Bake at 350 degrees for 45 minutes or until berries are bubbling vigorously along the edges and topping is golden brown. Enjoy!

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