Blueberry Crisp — This EASY blueberry crisp is topped with a crunchy oat topping that’s impossible to resist! This fruit crisp is delicious as is, but you could also serve it with a dollop of whipped cream or a scoop of ice cream.
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The BEST Blueberry Crisp Recipe
I love crumble topping anything and when paired with big juicy blueberries, I can’t resist. Even better when it’s a fast, easy, no-mixer, flexible recipe.
The sweet, juicy blueberries contrast perfectly with the crispy and crumbly oatmeal-based topping. I much prefer this to blueberry pie because there’s no crust to make and roll out. Instead, there’s a crumble topping, which trumps pie crust every day of the week.
I tried to keep the blueberry crisp a bit healthier and skipped the whipped cream and ice cream, but no doubt it would be amazing a la mode.
Blueberry Crisp Ingredients
For this easy blueberry oatmeal crisp, you’ll need the following basic ingredients:
- Fresh blueberries
- Granulated sugar
- Lemon juice
- Cornstarch
- Unsalted butter
- Brown sugar
- Old-fashioned oats
- All-purpose flour
- Salt
Note: All ingredients amounts are listed in the recipe card section when you keep scrolling down.
How to Make Blueberry Crisp
To make this classic blueberry crisp with oatmeal topping, follow these easy steps:
- First add the blueberries, granulated sugar, lemon juice, and cornstarch to a bowl and toss gently to combine.
- In a separate large bowl, add the butter, brown sugar, oats, flour, and salt. Using two forks (or a pastry cutter, if you have one), cut the butter into the dry ingredients until small pea-sized clumps form.
- Give the fruit another stir and turn out into a greased pie plate.
- Sprinkle the crumble mixture over the berries.
- Then bake for about 45 to 50 minutes. You’ll know the crisp is done when the juices are bubbling around the edges and the topping is golden brown.
Topping Tip
Serve this homemade blueberry crisp with some whipped cream or whipped topping, or a scoop of vanilla ice cream for a decadent treat.
Tips for the Best Blueberry Crisp
Feel free to mix-and-match the blueberries with other fresh or frozen fruit like strawberries, raspberries, peaches, or nectarines. Aim for a total of 4 cups of fruit.
When you first add the oatmeal topping on top of the blueberry layer, it’ll look like you’ve made way too much. The crisp topping actually sinks into the blueberries as the crisp bakes, so it winds up being the perfect amount!
One last note: when you bake the blueberry crisp, place the pie dish on a cookie sheet. This way, if the filling spills over at all the cookie sheet will catch the mess and it won’t stick to the bottom of your oven!
Blueberry Crisp FAQs
Old-fashioned (or rolled) oats are the only kind of oats that work on top of fruit crisps like this one. The old-fashioned oats crisp up nicely and become golden and chewy in the oven.
No, you cannot use quick cook oats for this recipe. Quick or instant oats are more finely ground than old-fashioned (rolled) oats and they’ll make the crisp topping too dry. Plus, instant oats won’t make the crisp topping appropriately crispy and chewy!
I used fresh blueberries because they’re in season, but I think you could get away with frozen. In this Raspberry Peach Crisp, I used frozen berries and baking with frozen fruit is cheaper and available year-round. Just watch the baking time if you opt for frozen because it will likely increase a bit.
Most likely, yes! Do NOT thaw the berries beforehand. Toss them with a little extra cornstarch (they’ll release more moisture than fresh berries) and add a few extra minutes to the bake time.
Yes, this blueberry oat crisp recipe may be doubled and baked in a 9×13-inch baking dish. Baking time will not double – it may increase by 5-10 minutes, if that.
There are a few reasons why your blueberry crisp filling is runny. If you just pulled it out of the oven and the filling is still piping hot, that could be the first issue. The crisp filling sets up as it cools.
The other issue could be that you didn’t use enough cornstarch OR you used flour instead of cornstarch in the filling. If you only have flour on hand, you’ll need to use more than the recipe calls for because cornstarch is a stronger thickening agent than flour.
Blueberry crisp features an oatmeal topping, while blueberry crumble is essentially the same dish minus the oats.
As the blueberries cook, they release a lot of moisture. That’s wonderful, because that moisture is FLAVOR. However, if you make this recipe without the cornstarch you’ll end up with a blueberry soup or a soggy blueberry crisp at best. The cornstarch thickens the filling and prevents it from becoming soupy.
You don’t have to refrigerate it since it’s a cooked fruit dessert. I store my crisp on the counter, covered in plastic wrap for up to 3-4 days.
However, you can also store it in the refrigerator. As time passes, the crispness of the crispy topping will diminish and it will become softer. This is just the nature of a crisp and there’s nothing you can do about it.
You can also freeze extra blueberry crisp, although the crumble topping will not retain crispiness after you thaw it and the texture will change.
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Blueberry Crisp
This Blueberry Crisp is topped with a crunchy oat topping that's impossible to resist! This fruit crisp is delicious as is, but you could also serve it with a dollop of whipped cream or a scoop of ice cream.
Ingredients
- 4 cups fresh blueberries
- 1/2 cup granulated sugar
- 2 tablespoons lemon juice
- 2 tablespoons cornstarch
- 6 tablespoons unsalted butter, cold (3/4 of 1 stick)
- 1/2 cup brown sugar
- 1/2 cup old-fashioned whole-rolled oats (not quick cook or instant)
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt, or to taste
- whipped cream, whipped topping, or ice cream, optional for serving
Instructions
- Preheat oven to 350F. Spray a 9-inch pie dish with cooking spray; set aside.
- Tp a large bowl, add the blueberries, granulated sugar, lemon juice, cornstarch, and toss gently to combine until all white traces have disappeared; set aside.
- To a separate large bowl, add the butter, brown sugar, oats, flour, salt, and using two forks, cut the butter into the dry ingredients until small pea-sized clumps and some sandy bits form; set aside.
- Give the fruit another stir and turn out into the prepared dish, scraping out and including any juice that collected in the mixing bowl.
- Evenly sprinkle the crumble mixture over the berries. It looks like a lot when sprinkling, but as the crisp bakes, it seeps down into the berries and it turns out to be just the right amount.
- Place pie dish on a cookie sheet (insurance is case there’s an overflow in the oven) and bake for about 45 to 50 minutes. If using frozen fruit, baking time may vary. Crisp should be bubbling a bit near the edges of dish and topping should be very lightly golden browned and set.
- Place pie dish on a wire rack to cool for at least 15 minutes before serving. Optionally serve with whipped cream, whipped topping, or ice cream.
- Crisp will keep airtight at room temp for up to 3-4 days, noting that the topping will soften as time passes. It can be frozen for up to 3 months, but again, the topping will not retain its crispiness upon thawing it.
Notes
Recipe adapted from my Raspberry Peach Crisp
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 339Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 31mgSodium: 86mgCarbohydrates: 51gFiber: 3gSugar: 36gProtein: 3g
More Blueberry Desserts:
Blueberry Pie Bars – Super soft, easy bars with a creamy filling, streusel topping and abundance of juicy blueberries!
Crustless Blueberry Pie — Somewhere in between pie, cake, and blondies is what you get with this FABULOUS blueberry dessert recipe! Take advantage of those FRESH blueberries!
Blueberry Streusel Coffee Cake – An EASY, no-mixer cake studded with juicy blueberries and topped with big buttery streusel nuggets that are just SO GOOD!! Not overly sweet and PERFECT with a cup of coffee for breakfast, brunch, or a snack!!
Blueberry Oatmeal Crumble Bars — Fast, easy, no-mixer bars great for breakfast, snacks, or a healthy dessert! BIG crumbles and juicy berries are irresistible!
Blueberry Banana Bread with Blueberry Butter – A fun twist on a banana bread with lots of juicy blueberries!
Blueberry Zucchini Bread — Blueberry zucchini bread is an easy, no mixer recipe that’s perfectly sweet with juicy blueberries in every bite.
Blueberry Banana Zucchini Bread — This is an easy zucchini bread recipe that’s packed with bananas and juicy blueberries. I guarantee this will be your new favorite quick bread!
Healthier Lemon Blueberry Pound Cake— The blueberry-lemon combo is always a win, and so is pound cake that won’t break your caloric piggybank.
Originally published May 22, 2019 and republished June 2, 2023 with updated text.
Delicious and easy to make. Next time I will probably add more cornstarch as it was quite runny despite having it sit. I added cinnamon to the topping because my husband loves cinnamon.
Thanks for the 5 star review and glad it was delicious and easy! Yes for next time if you like it tighter and less runny, add more corn starch which is dependent on personal preference and also some blueberries are just juicer than others. I am sure the cinnamon was a lovely touch on the topping!
Delicious!! Picked 6 cups of blueberries off my bushes and made this an hour later. I used instant regular oatmeal packets I already had since they were rolled oats. Sprinkled cinnamon and sugar on top before it went in the oven. Thank you for the recipe!
Thanks for the 5 star review and glad this was delicious!
I am jealous you have blueberry bushes! Swoon!
I made this recipe last night for dessert… it was absolutely delicious!!!
Thanks for the 5 star review and I am glad it was delicious!
Thank You for this easy recipe
Could you please suggest a substitute for using butter. I try not to use sat fats for health concerns
Thank You
I really don’t know since I have only made the recipe as written.
I made this today for a small, summer family bbq and it was a huge hit! The blueberries were perfect and the topping was delicious. Next time I will triple the recipe,so it might last longer than an hour. Just great!
Thanks for the 5 star review and glad you loved this and that it was gone in an hour, wow!
DELICIOUS & EAS!! I’ve made the Blueberry Crisp about 8 times now all summer long and now using my frozen picked blueberries.. perfect for guests last minute desert. Also, I’ve made the Blueberry German pancakes, delicious and easy as well. :) I have yet to make other blueberry recipes. Bring on the New Years Resolution! lol. these deserts are so worth it.
Thanks for trying the recipe and I’m glad it came out great for you! Also in the Related Recipes, if you’re a blueberry fan, make the Blueberry Pie Bars (sweeter) and the Blueberry Oatmeal Crumble Bars (not as sweet but still sweet). They’re both excellent!
Can I use quick cooking oats instead? That’s all I have right now
No because they’ll act more like flour and the recipe will turn out too dry.
Oh my gosh. I just made this. I tweaked it a little though. I had some blackberries left, so I added them. And then before it came out, I drizzled the top with maple syrup. It’s sooooo good. And my house smells insane. Thanks for the recipe.
Thanks for trying the recipe and I’m glad it came out great for you with the blackberry addition and the drizzle of maple, oh yes, I bet everything all together does smell just insanely good!
This looks amazing! Pinned!
Thanks for pinning!
I might try a blueberry peach version. I love a good crisp or crumble or cobbler!
The Blueberry Crisp looks wonderful! But I don’t really know the stick and tablespoon measurements for butter. Need to google….
This is beautiful Averie. I see your mouth-watering recipes ALL.OVER the internet. I was surprised you didn’t make this a blueberry/peach combo. That’s one of my summertime favorites. The topping on this lovely dessert makes me want to dive into the middle. MMMM!
I made a peach/raspberry combo last year so needed to mix it up a little bit this time around :) Thanks for the wonderful compliments!
https://www.averiecooks.com/raspberry-peach-crisp/
Hi Averie!
Once again, another fabulous recipe! I made this yesterday and everyone loved it! I used blueberries, strawberries, and white nectarines and it was DELICIOUS! I was going for red, white, and blue but the finished product was, of course, a pretty blend of all the colors. The crumbly topping seeps into the fruit and all the flavors together are PERFECT! I’m not kidding, my mouth is watering as I write this. I will be making this again and again!
BTW, I’m the person who likes to post comments only after I’ve tried the recipe and this was SO good!
Thanks for trying the recipe and I’m glad it came out great for you! Glad your mix of fruits was great and that you’re going to make it again and again! Thanks for the glowing review!
You had me at blueberries. This crisp looks amazing. Happy 4th!
This is calling my name! I love a good crisp, no matter what the fruit. Happy 4th Averie!
Hope you’re having a happy and relaxing weekend!
I used up my blueberries just last night making a strawberry blueberry pie, but I’ll have to get more. This looks so delicious and summery!
Happy 4th, Averie! I hope you and your family have a wonderful day. :) This crisp is the best way to celebrate.
You hit the nail on the head, girl. I love crisps and blueberry sounds like it’s going to be my new favorite. They’re so perfect for summer!
The blueberries were $.99/pint – still a good deal. I forgot to add that I subbed whole wheat flour too. This crisp recipe is a keeper – DELICIOUS!
Ahhh gotcha re the pricing and yes still a great deal!
I love it when people make my recipes the day I post them, or within a few days, that is just awesome – thanks! And so glad it’s a keeper, and with W.W. flour, too!
I’ve never met a crisp I dislike. ;) This looks oh so yummy!
This crisp is gorgeous! I love how flexible it is too to add in all sorts of different fruits!
Just bought 16 pints of blueberries for $.99 & still had some left in the freezer from last year. It’s in the oven! I added a little cinnamon – otherwise followed the recipe. It fit perfectly into my Pyrex pie pan. I have leftover homemade vanilla ice cream that needed something to go with it. Perfect!
I need to shop where you shop! 99 cents for 16 pints?? OMG. I rarely buy fresh berries JUST to bake with them but found a ‘sale’ at Trader Joe’s for like 8.99 for a few pints and thought I was doing good :) And with the cinnamon, and homemade ice cream, I want what you’re having! Hope you’re enjoying it!
We’ve had too much rain to finish our landscaping but tomorrow is looking good and we don’t have much left to do….I had those cream cheese lemon cookies on my mind to celebrate completing the project but this blueberry crisp looks fantastic and perfect for the 4th. Might have to flip a coin because something sweet is coming out of my oven this weekend!!!
You can’t go wrong with either! Both different but both summery and wonderful – LMK what you choose! And have a very happy fourth!!
I am totally the hugest sucker for any fruit crisp with an overload of crumble topping and this is calling my name! I feel that this gorgeous blueberry crisp may be in my future this weekend. Along with that scoop of ice cream you were talking about, because hey! It’s a holiday right?? ;) Pinned!
Thanks for pinning and happy fourth!
Ohhhh Averies, this looks lovely! I’m with you – I can’t resist a good fruit crisp!!
I am so with you on the crumble…I love the crunchy topping and I think I would add the vanilla ice cream…just cuz it’s a holiday…Thanks for the great recipe and Happy 4th…
Happy 4th to you too and I totally understand your ice cream sentiments :)
This is so holiday, Averie! Hope you have a very happy 4th. I’m excited for all the fun food!
I wanted to get it out earlier in the week because I thought it was so holiday but had other posting commitments but at least I made it before the Fourth! Have a happy one!
Gahh, this could not be more perfect. I am so obsessed with crumble topping too. And with blueberries at the peak of summer, heck yes! Love it Averie. Have a great weekend!