Blueberry Oatmeal Crisp


Recipe courtesy of Chef Nealy Crawford-Frentz, LOLA Restaurant, Covington, LA

Serves 6

  • 2 cups old fashioned oats
  • 1 stick cold butter
  • 1 cup flour
  • 1/2 cup packed brown sugar
  • 1/2 teaspoon cinnamon
  • 3 pints Louisiana blueberries
  • 1/8 cup black current liqueur (optional)
  • 1/4 cup sugar

Note: We really should call this Louisiana Blueberry Oatmeal Crisp because of the wonderful berries grown here.

Louisiana Blueberry Oatmeal Crisp

Blueberry Oatmeal Crisp

Click image to enlarge


Preheat oven to 400˚F.

Cut up butter and mix flour, oats, brown sugar, cinnamon with hands or in a food processor until sandy in texture.
Set aside.

Mix blueberries, current liqueur and sugar, taking care not to crush the blueberries.  Fill 8 ounce ramekins to the top.
Place ramekins on a sheet pan. Add oatmeal topping to the tops of the ramekins creating a loose mound.
Bake until the blueberry filling is bubbling out of the sides.

Let cool and serve. Can be topped with vanilla icecream or cream or perfect just by itself.

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