Blueberry Balsamic Crisp Served with Vanilla Ice Cream

Blueberry Balsamic Crisp Served with Vanilla Ice Cream


  • 2 cups blueberries

  • 3 Tbsp Sugar

  • ½ Tbsp Flour

  • ⅛ Tbsp Salt

  • ½ cups + 1 Tbsp J. Olive Co. Blueberry Balsamic Vinegar

  • ⅔ cups Rolled Oats

  • ¼ cups Flour

  • ½ tsp Cinnamon

  • ½ sticks Softened Butter

  • 1 tsp Vanilla Extract

  • 2 Tbsp Coarse Sugar For Crunch

  • Vanilla Ice Cream, Optional, For Serving


  1. Preheat oven to 375ºF.

  2. In a bowl, mix blueberries with sugar, 1/2 Tbsp of flour and salt.

  3. Spray a baking dish with non-stick spray and add blueberries mixture. I used a 4 1/2 x 6 1/2 baking dish because I wanted a thick blueberry layer, but an 8×8 would work fine too.

  4. Once the blueberries are added, toss them with 1 Tbsp of blueberry balsamic vinegar.

  5. In a bowl, combine oats, brown sugar, flour, and cinnamon. Add softened butter and vanilla, and mix thoroughly with a fork and your hands until it becomes clumped together.

  6. Layer this crumble mixture on top of blueberries and sprinkle coarse sugar on top. Bake for 25-30 minutes.

  7. While crisp is baking, add the remaining vinegar to a small saucepan and heat over low heat until it reduces by half – about 5-6 minutes. Set aside to cool, the mixture should thicken during this time.

  8. When blueberry crisp is finished, serve with vanilla ice cream and drizzle balsamic reduction on top.

Recipe courtesy of