This quick, easy, amazing Blueberry Crisp boasts sweet and syrupy blueberries with a crunchy golden oat crumble for a delicious dessert. And it's even better served warm with a scoop of vanilla ice cream on top!
Yikes...it's hard to believe that August is halfway over! My kids headed back to school on Monday so I decided to make a special dessert last weekend in fond farewell to a very fun and busy summer. Say hello to this amazing, scrumptious Blueberry Crisp!
I have to admit that when I make a cobbler or crisp, I'm most likely going to use peaches or blackberries. However, in recent weeks, my local grocery store has been selling gigantic cartons of blueberries for a ridiculously low price. So when I found myself with more blueberries than I could use up between muffins and salads, I decided to turn them into a crisp!
My family is not upset with my clearly excellent, end-of-summer decision making skills.
How to Make Blueberry Crisp
One of the best things about this Blueberry Crisp is how quick and easy it is to throw together! The steps are simple:
- Toss blueberries with some cornstarch and sugar.
- Mix up a crumble using oats, flour, brown sugar, spices, and BUT-TAH (AKA "butter," for those of you who don't love it quite as much as I do).
- Transfer the blueberry mixture to a dish and top with the crumble.
- Bake until the berries are bubbling and the topping is golden brown.
And that's it! Hard to believe that such easy steps can yield such delicious results.
Can I Use Frozen Blueberries?
Fresh blueberries may be abundant at the moment, but that isn't always the case. So even if summer is sadly over and you find yourself with a hankering for Blueberry Crisp, do not despair! You can make this recipe using frozen blueberries just as easily.
Here are a few tips:
- Do not thaw your berries. Just proceed with the recipe using frozen berries.
- Frozen berries are likely to give off extra liquid as they cook. So to avoid an overly-soupy Blueberry Crisp, you may want to double up on the cornstarch.
- When starting with frozen berries, the crisp should still be done in about the same amount of time. However, if the berries aren't syrupy and bubbling after 45 minutes, you should continue cooking for a bit longer. Just watch the topping and tent with foil if it starts to get too brown.
Can I Add Nuts to My Blueberry Crisp?
Of course! When mixing up the crumble, feel free to swap out ½ cup of the oats for ½ cup of your favorite chopped or sliced nuts. Pecans, walnuts, or almonds would all work well!
How to Make Dairy-Free & Gluten-Free Blueberry Crisp
One of my kiddos is currently having to avoid dairy and gluten. So when I made this big Blueberry Crisp for the family, I also made a small separate one for him. And it turned out delicious!
Here are the substitutions I made:
- Gluten-free rolled oats instead of regular rolled oats.
- Almond flour instead of all-purpose or whole wheat pastry flour.
- Olive oil "buttery spread" (I used Earth's Balance) instead of butter.
What Type of Baking Dish Should I Use?
I made my Blueberry Crisp in a deep dish pie plate and it was the perfect size. However, you could make this recipe in any baking dish with a capacity from 6 to 8 cups.
That being said, any time you make a new recipe, it's always wise to place a baking sheet on the rack under the dish to catch any potential overflow...just in case! Bubbling fruit can make quite the mess in the bottom of your oven. Don't ask me how I know...
So raise your hand if you're ready to enjoy some delectable Blueberry Crisp! Not only is it oozing with warm, syrupy berries, but it's crowned with a sweet, buttery, crunchy crumble. Add a scoop (or two) of vanilla ice cream on top and you've got the ultimate back-to-school (or any-time-of-year!) dessert.
Enjoy, y'all!
More Blueberry Goodies
- Blueberry "Brain Health" Smoothie
- Blueberry Muffin Mug Cake
- Blueberry Buttermilk Sherbet
- Blueberry Compote
Blueberry Crisp
Ingredients
For the Berries:
- 2 pints (4 cups) blueberries
- 1 tablespoon cornstarch
- 3 tablespoons granulated sugar
For the Crumble:
- 1 cup rolled oats
- ½ cup whole wheat pastry flour (OR all-purpose white flour)
- ½ cup packed brown sugar
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon salt
- 6 tablespoons (¾ stick) unsalted butter, cubed & at room temperature
Instructions
- With the rack in the center position, preheat the oven to 375°F.
- In a medium bowl, toss the blueberries with the cornstarch to coat. Then sprinkle the sugar over the top and toss again.
- In another medium bowl, combine the oats, flour, brown sugar, cinnamon, and salt. Scatter the cubed butter over the top and use a fork or pastry cutter to work it into the oat mixture until crumbly.
- Transfer the blueberries to a deep 9-inch pie plate (or 6 to 8 cup baking dish). Evenly top with the oat mixture. Bake for 40 to 45 minutes or until the berries are thick and bubbly and the oats are golden and crunchy. Serve warm or at room temperature.
Notes
Carol
Delicious!!! Made it this afternoon and my husband and I just had a piece. I just signed up on your website and the blueberry crisp was the first recipe I made. Excellent.
And the comment from Ariadne Morris was uncalled for and unacceptable. Maybe Ms Morris should visit families that lost loved ones from Cvd and the recent FL condo collapse. Her frustrations with pop ups would surly seem miniscule to say the least.
Ariadne Morris
Jesus Christ. I'd like to read the recipe and not deal with your ridiculous website with a zillion popups and ads. I understand you mommy chicks are trying to hustle a buck but this is worse than most.
Samantha Skaggs
Hi Ariadne. I'm very sorry you had a bad experience on my site. I do have ads, but no more than any other recipe website, and there should be no pop-ups unless you count the newsletter subscription box that shows one time on your first visit and the recipe video player that moves to a corner as you scroll past it. Sometimes an errant ad does get through, so if you experienced a "zillion" pop-ups, I definitely need to have my ad network check over things. I can count on one hand the number of ad complaints I get in a year, so I don't feel like my site is "worse than most."
And as for referring to me as a "mommy chick trying to hustle a buck," that's honestly condescending and insulting. I've actually been an entrepreneur and a business owner for eight years now in an industry that is constantly evolving and growing. My hard work literally supports my family and is far beyond being a cute hobby. So as much as I wish my site could be ad-free, this is my full-time job and ads are what pay my bills. And 99.9% of visitors are gracious enough to scroll past the ads for their free recipes without feeling the need to leave snide comments.
Brenda A.
Dear Samantha,
Thank you for this wonderful recipe, I wasn't sure of the measurements so happy to use yours.
Next may I address Ms Morris? If you do not like a site, leave. No need to send a Hateful message, I would guess you are often treating people you come in contact with the same way. Must be a very sad life you live Ms Morris, use caution in your dealings with people, most are not as polite or sweet as Ms Samantha. Most might give you cause for a dentist.
Any way I love this site and recipes!
Samantha Skaggs
You are too sweet, Brenda...I'm so glad you enjoyed the Blueberry Crisp as well as other recipes on the site! 🙂
Theresa
Great recipe! used tapioca in place of cornstarch and added orange zest and cinnamon to the filling. Cooked it in a 10 inch cast iron skillet.
Crystal
This is so yummy! I made a couple of preference changes. I used arrowroot flour instead of cornstarch, vanilla to the blueberries, and last I added lemon zest and juice to both the blueberries and topping.
Ann
Unbelievable! This was super easy and just perfect! I used frozen blueberries, picked from this past summer, and just doubled the cornstarch. This will be my go-to-recipe for blueberry crisp! So good!
Tara
For the topping-is it the quick rolled oats or the regular? Sounds delicious. Can’t wait to make it!
Thank you!
Samantha Skaggs
Regular. 🙂 Hope you enjoy!
Lauren
Love this recipe! The second time I made it, I decided to add some lemon zest and some lemon juice (about half a lemon) to the blueberries. It made the filling have an extra pop of flavor. Thanks for sharing this!
KnottyDee
Great recipe. Easy to follow. I'm not a person who bakes but I found this recipe works great. I've already made about a dozen crisps using this recipe. I tried a few other recipes before finding this one. And thank goodness I found it. The other recipes turned out too watery, but not this one. It's perfect every time. Thank you for sharing this recipe!
Andrea
Excellent, will make again!
Malissa
Our family loves this recipe! Blackberries have been a great price, so I’ve added or just substituted blackberries for blueberries. Same delicious (and easy) results. Thank you!
Emily
Hi there!
If doubling, would a 9×13 dish work?
Thanks!
Samantha at Five Heart Home
Hi Emily! This doubled recipe should definitely fit in a 9x13" dish. 🙂
Anthony Allen
loved this blueberry crisp recipe.
Marlene Dunne
Can the Blueberry Crisp be frozen?
Samantha at Five Heart Home
Hi Marlene! Yes, but I'd freeze the Blueberry Crisp before I bake it. Wrap tightly in plastic wrap and then cover with heavy-duty foil. When you're ready to bake, preheat the oven as directed, unwrap the crisp, and bake as directed. You may have to add an extra 10 or 15 minutes to the baking time...just let it bake until the berries are bubbling. If the topping starts to get too brown, lay a sheet of foil on top for the rest of the baking time. Hope that helps!