Blueberry Crisp à la Mode

I made this last night and it was very good. Even my picky eater bragged about it. I had a 3lb. bag of frozen blueberries so just divided it in half and am not sure exactly how many cups there were - my guess is around 5 cups. I followed the rest of the recipe just as written. Using the picture at the beginning of this page I may not have cooked mine as long as I should have. The topping was not as brown as pictured, but it tasted very good nonetheless. This recipe is very EZ to make. Thank you for posting it!

A crowd pleaser for the entire family.  Great make ahead dish.  I made the dry ingredient mixtures ahead of time and then added the butter and baked.  

Wasn't crazy about this recipe, too liquidy for me.

Easy, quick and delicious. Perfect for when you need a quick dessert (40 min. total prep and cook time).

This was VERY good! My husband and I both enjoyed it without yogurt or ice cream. I did have to substitute steel-cut oats for the regular oats, but it certainly did not affect the outcome.

This is my husband's absolute favorite desserts and he usually doesn't like fruity desserts. I usually half the recipe and bake in individual ramikin bowls so each has their own right out of the oven. I just bake until the topping is lightly browned and crisp. I also add sliced almonds to the topping which gives it a bit of crunch. I have also made it using a combination of blueberries, raspberries and blackberries which is also delicious! A must try dessert!

For how totally easy this is I have to give it 5 stars, I love the crisp topping! It was light & not too sweet and would even consider adding more of the topping next time.

Very good, even without the frozen yogurt. I used blueberries that I had picked and frozen myself.

For over 10 years, this has been our family's favorite dessert. My son recently moved out, and he and his girlfriend asked me for the recipe so they could make it. Forget the ala mode part. Just make this and enjoy. I find that it works best in the 11 X 7 pan, which you can find in most supermarkets. It's about 2 or 3 pints of blueberries. This is fabulous, fabulous, fabulous. I have never served this to anyone who didn't like it.

Absolutely delicious!!! Made with blueberries and blackberries. Guests loved it! And definitely had enough crispy topping. I did have to cook it longer than the recipe called for, about 45-50 minutes.

This is the BEST Blueberry Crisp I've ever made. The only thing I changed was to bake it longer... total cooking time about 45-50 minutes. I used frozen blueberries (handpicked by me), and it took this long for the blueberries in the middle of the dish to get juicy/bubbly. I thought the sweetness and saltiness were absolute perfection. Also, the "crisp topping" was VERY crisp, and the best part is that it stayed crisp upon reheating in the microwave the next day. This is a recipe I'll make for years to come.

Used organic blueberries, and replaced half the flour with Irish wholemeal flour, did use quick oats as was all I had, and used Earth Balance spread instead of butter! Was amazed that it was super crisp and definitely a keeper! My husband wanted to know if we could give it 6 stars!

Excellent recipe. I used blackberries, raspberries and blueberries.

Mommyred, use the oats. I just made one with quick oats, and it's delicious!

Does anyone know if you can use instant oats or does it have to be the regular? I want to make this so bad but I only have the minute oats and I don't want to buy the other cause I will never use them except for this recipe.

yum yum! i've made this 2 times. the first time i followed the recipe exactly. tonight i made it and used 1/4 cup splenda and a 1/4 cup brown sugar instead of 1/2 cup brown sugar in the topping mixture. it came out great and it had less sugar!

Fabulous recipe! My family couldn't get enough. I served it with vanilla ice cream...YUM!!

This is a delicious SUPER easy recipe... there is less crisp topping than typical recipes, but we found it was plenty and allowed the flavor of the fresh blueberries to come through. we served it with fresh whipped cream instead of frozen yogurt and it was perfect.

Tasted great however, I prefer to have MORE "crisp". Next time I make this I'll add more of the oatmeal/flour - crisp ingredients.

Awesome! Made this for family for the 4th of July and for a church potluck - everyone has all but licked the spoon both times! Definitely worth the effort of fresh blueberries.

This is yummy! and we will make it again. This would be a good recipe to share at a potluck. We cheated on the calories and served it with vanilla ice cream. It is very simple to make when you're short on time.

It is delicious. It is easy. First time I made 1/2 the recipe but added about 4-5 cups of blueberries but used all the topping; second time I made the whole recipe and it was also excellent. This is a winner. I made the topping in the food processor and liked it better that way.

Really quick & easy to throw together. You can prep the berries & set aside in the baking dish and prep the topping & store in fridge. Then bake about an hour before serving. Made for four, used 8x8 pan. Sugar-free vanilla ice cream cuts the calorie-count.

Super simple and pretty tasty. I guess I should have guessed it was too good to be true for a "light" recipe, and it was...lacking a little on the "crisp" portion. I used Splenda brown sugar blend and it was a great substitution. Served with honey tart frozen yogurt--AWESOME! Overall, pretty good but not amazing.

Excellent!! I halved the blueberry portion but made all the topping. Added a dash of nutmeg and cloves. Did find that I had to add a little bit more butter toward the last ten minutes.