Bursting with blueberries, this easy Blueberry Crisp is a delicious dessert or breakfast to share. Use fresh or frozen berries, according to what you have access to.
Preheat the oven to 350 degrees F and grease a 9x11 inch baking dish or a 9-inch pie plate with nonstick spray or butter.
Combine the berries, rhubarb (or additional berries), and chia seeds, if using, in the prepared baking dish. Sprinkle with a little sugar if desired to sweeten the berries.
(The chia seeds help thicken the juices of the berries, but you can omit if you prefer.)
Add the oats, flour, cinnamon, baking powder, salt, yogurt, butter, maple syrup, and vanilla into a medium bowl. Stir to combine.
Drop spoonfuls over the top of the fruit mixture, spreading lightly to even out.
Bake for 35-45 minutes, or until the top is lightly browned and the fruit is bubbly.
Cool slightly and serve warm, at room temperature, or chilled.
Notes
To store, wrap tightly with plastic wrap or place into an airtight container and keep in the fridge for up to 5 days. Serve cold or slightly warm with yogurt or whipped cream.
You can use frozen rhubarb or blueberries if needed or desired. Use 6 cups berries if not using rhubarb.
Use gluten-free flour and oats if needed.
Serve warm with whipped cream or ice cream.
Serve leftovers cold or warm with yogurt for breakfast or a snack.