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Prep 15 mins
Cook 10 mins
A fabulous dessert at any occasion. I have been making this recipe for over 25 years. I am not too sure where it came from. We have an abundance of blueberries in our area and I freeze them in separate packages to use when necessary.
- In a mixing bowl, mix together brown sugar with cornstarch.
- Add blueberries to sugar mixture and stir until well coated.
- Spoon blueberry mixture into a 9 inch x 9 inch microwave safe dish.
- Microwave on HIGH (full power) uncovered for 3 1/2 minutes for fresh blue berries or 6 minutes if using frozen blueberries.
- Blueberry sauce should be thick and bubbly.
- Stir once half way through cooking.
- In a mixing bowl, combine flour, brown sugar, rolled oats and butter and rub together with fingers until evenly mixed.
- Spread evenly in a separate microwave safe dish and microwave on HIGH (full power) for 4 minutes or until golden and crumbly; stirring once.
- Spoon cooked topping evenly over blueberry base.
- Serve hot with icecream or whipping cream.
I love this no-fuss, no-bake dessert! It's lighter than a cobbler, but very yum! Be sure to mix your flour mixture well (mine was kinda lumpy). You can also sprinkle some cocoa or nutmeg to finish it up. Thank you for the recipe!
Great recipe... my husband ate the whole thing! I did add some lemon to the blueberry mixture to tone down the sweetness. A little zest to the crisp. I did make a double batch of the crisp for topping and added a dash of nutmeg and cinnamon and baked it for about 15 mins at 350. Excellent!
Very easy! I prepared the blueberries in the microwave as directed, but I baked the final crisp in the oven. Yummy!