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Loaf Pan Blueberry Crisp
Small batch version of Blueberry Crisp baked in a 9x5 inch loaf pan.
Course
Dessert
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
40
minutes
minutes
Servings
4
Author
Cookie Madness
Ingredients
2
cups
fresh blueberries
2
teaspoons
lemon juice
1 ½
tablespoons
granulated sugar
Topping
¼
cup
flour
2
tablespoons
brown sugar
2
tablespoons
granulated sugar
¼
cup
oats
¼
teaspoon
cinnamon
⅛
teaspoon
ginger
⅛
teaspoon
nutmeg
⅛
teaspoon
salt
2
tablespoons
unsalted butter
Instructions
Preheat oven to 375 degrees F. Grease a 9x5 inch loaf pan.
Mix berries, lemon juice, and sugar, then spread over the bottom of the pan.
Combine flour, sugar, oats, spices, and salt. Using a pastry cutter, two forks or your fingers, cut in butter until mixture is crumbly.
Sprinkle crumb topping over berries and bake for 30 minutes, or until topping is slightly browned. Serve warm with ice cream, if desired.