Blueberry Crisp

Okay. Confession time. I usually make this blueberry crisp for breakfast rather than dessert.

Yep, you read it right – Breakfast!

It’s fairly simple to put together, and it contains some delicious, nutritious items, like blueberries and rolled oats.

Serve it with some protein, like boiled eggs, and you’ve got yourself a decent breakfast, in my humble opinion.

I purchase Wyman’s (frozen) wild blueberries and found their recipe a few years ago. I have altered it just a tad because I wanted less blueberries for the amount of crisp topping.

Here’s my version:

Blueberry Crisp
Printable Version

4 cups of frozen blueberries
3/4 cup brown sugar
1/2 cup flour
1/2 t cinnamon
1/2 cup unsalted butter, cut into small pieces or grated with grater
3/4 cup rolled oats

Preheat oven to 375.

Grease 8x8 or 9x9 baking dish.

Add berries to baking dish and set aside.

In separate bowl, combine the rest of the ingredients with your hands (or a pastry blender) until well-mixed. Sprinkle over berries.

Bake until golden brown and bubbly, about 30-40 minutes.

Serve alone or top with whipped cream or ice cream.