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Blueberry Crisp

Averie Sunshine

4.47 from 102 votes

Updated: Jun 08, 2025

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🫐🙌💙 My EASY Blueberry Crisp is finished 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 vanilla ice cream.

Blueberry Crisp with Oats

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 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 skipped the whipped cream and ice cream this time, but I’ve no doubt the blueberry oatmeal crisp would be amazing a la mode. I tested this recipe at least 8 times to perfect it. Now, it’s my go-to last-minute dessert for guests!

DELICIOUS & EASY!!  I’ve made the Blueberry Crisp about 8 times now all summer long and now using my frozen picked blueberries. Perfect for guests [as a] last minute desert.

Tabi

Recipe Ingredients

To make blueberry crisp with oatmeal topping, you’ll need the following basic ingredients: 

• Fresh blueberries – You can also use frozen blueberries. Do NOT thaw the berries beforehand. If you use frozen, toss blueberries with a little extra cornstarch (they’ll release more moisture than fresh berries) and add a few extra minutes to the bake time. Also, feel free to mix-and-match the blueberries with other fresh or frozen berries or fruits like strawberries, blackberries, raspberries, peaches, or nectarines. Aim for a total of 4 cups of fruit
• Sweetener – I use granulated sugar to sweeten the filling and dark or light brown sugar to sweeten the oat topping, helping to keep it moist and adding a delicious molasses taste
• Lemon juice – Freshly squeezed is best, but the bottled kind will also work
• Cornstarch – 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 soup
• Unsalted butter – Make sure to use cold butter! Opt for a plant-based butter if you need to keep this recipe dairy-free
• Old-fashioned oats – 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. If you need to keep this recipe gluten-free, make sure to look for certified gluten free oats.
• All-purpose flour – I haven’t tested this recipe with gluten-free flour but imagine it would work just fine as long as you use a 1:1 all-purpose gluten-free substitute
• Salt – Don’t skip this, or your crisp will taste a little bland

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, follow these easy steps:

1. First add the blueberries, granulated sugar, lemon juice, and cornstarch to a bowl and toss gently to combine. 
2. 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. You can also add chopped nuts like walnuts or pecans here if you prefer a little extra crunch.
3. Give the fruit another stir and turn out into a prepared baking dish (in this case, a pie plate).
4. Sprinkle the crumble mixture over the berries.
5. Then bake for about 45 to 50 minutes. You’ll know the crisp is done when the juices are bubbling around the edges of the pan and the topping is golden brown. 

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4.47 from 102 votes

Blueberry Crisp Recipe

By Averie Sunshine

🫐🙌💙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.

Prep Time: 10 minutes minutes

Cook Time: 45 minutes minutes

Cooling Time: 15 minutes minutes

Total Time: 1 hour hour 10 minutes minutes

Servings: 8 servings

Equipment

• 1 (9-inch) Pie Dish
• 2 Large Bowls
• 1 Wire Rack

Ingredients 

• ▢ 4 cups fresh blueberries
• ▢ ½ cup granulated sugar
• ▢ 2 tablespoons lemon juice
• ▢ 2 tablespoons cornstarch
• ▢ 6 tablespoons unsalted butter, cold (3/4 of 1 stick)
• ▢ ½ cup brown sugar
• ▢ ½ cup old-fashioned whole-rolled oats, (NOT quick cook or instant)
• ▢ ½ cup all-purpose flour
• ▢ ¼ teaspoon salt, or to taste
• ▢ whipped cream, whipped topping, or ice cream, for serving (optional)

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.

Notes

Storage: 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.

Recipe adapted from my Raspberry Peach Crisp

Nutrition

Serving: 1serving, Calories: 339cal, Carbohydrates: 51g, Protein: 3g, Fat: 12g, Saturated Fat: 7g, Polyunsaturated Fat: 4g, Cholesterol: 31mg, Sodium: 86mg, Fiber: 3g, Sugar: 36g

Nutrition information is automatically calculated, so should only be used as an approximation.

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Originally published May 22, 2019 and republished June 2, 2023 with updated text.