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Blueberry Crisp

This insanely tasty Blueberry Crisp is topped with a crunchy and crumbly oat topping and filled with juicy sugared blueberries. This fruity dessert is easy to make and goes perfectly with some fresh whipped cream or vanilla bean ice cream!
Course Dessert, Snack
Cuisine American
Keyword blueberry crisp
Prep Time 25 minutes
Cook Time 45 minutes
Chilling Time 20 minutes
Total Time 1 hour 30 minutes
Servings 12 servings
Calories 405kcal


  • 2 pounds (~6 cups) fresh blueberries stems removed, rinsed and dried
  • 3 tablespoons cornstarch
  • 1/3 cup white sugar (Note 1)
  • 1/8 teaspoon fine sea salt
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon freshly squeezed lemon juice (Note 2)

Topping Mixture:

  • 1 cup all-purpose, white flour
  • 1 cup old fashioned oats
  • 1 cup lightly packed light brown sugar
  • 1/2 teaspoon ground cinnamon optional
  • heaping 1/4 teaspoon ground nutmeg optional
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon baking soda
  • 3/4 cup (12 tablespoons) cold unsalted butter cut into small cubes
  • Optional: serve with vanilla bean ice cream or fresh whipped cream


  • BLUEBERRY FILLING: Prepare a 9x9-inch pan by lightly coating with nonstick spray. Toss blueberries, cornstarch, sugar (See Note 1), salt, vanilla extract, and lemon juice together in a large bowl. (See Note 2) Toss until combined and then place in the fridge while making the topping.
  • CRUMBLE TOPPING: In a large bowl, toss together the flour, oats, brown sugar, optional cinnamon and nutmeg, salt, and baking soda. Stir until combined. Cube the butter and add it to the dry ingredients. Toss to coat the butter and use a pastry cutter to work it in. Finish by using your fingertips to work and press the butter into the dry ingredients until well dispersed and it resembles crumbs.
  • ASSEMBLY: Pour the blueberry filling (and any accumulated juices) into the prepared 9x9-inch pan. Spread into an even layer. Sprinkle the topping evenly over the blueberries but do not press it down. Place the unbaked Blueberry Crisp in the fridge for 20 minutes. Preheat the oven to 350 degrees F
  • BAKE: Just before baking, set the baking dish in the center of a large pan (to catch any drips). Bake for 40 to 50 minutes (45 minutes is the sweet spot for me!), or until the crisp topping is golden brown, the blueberries are tender, and the filling is very slightly bubbling around the edges. (If the topping is browning too much, lightly cover the top with foil). Let the crisp cool on a rack for 15 to 20 minutes before serving. Serve warm with vanilla bean ice cream or fresh whipped cream.



Note 1: Feel free to play around with how much sugar you add to the blueberries. If you have sweet and ripe berries or don't like especially sweet desserts, reduce how much sugar you add by 1/4 cup or so. And if you have tart berries and like sweet desserts, keep the amount as is.
Note 2: If you want a more lemon-flavored crisp, add in 1-2 teaspoons lemon zest.
Nutrition note: Ice cream and whipped cream are not included in the nutritional information.


Calories: 405kcal | Carbohydrates: 67g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 32mg | Sodium: 332mg | Potassium: 180mg | Fiber: 4g | Sugar: 34g | Vitamin A: 410IU | Vitamin C: 8mg | Calcium: 38mg | Iron: 2mg