Blueberry Crisp with Oat Topping
This blueberry crisp recipe is my favorite crisp recipe. It’s jammy, sweet, and has the most wonderful brown sugar crumble topping.
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I always look forward to blueberry season. Fresh, sweet blueberries practically beg to be baked into a dessert, this blueberry crisp is one of my absolute favorite things to make. I use fresh or frozen berries and a few pantry staples to make a syrupy, sweet, and comforting dessert. It’s absolutely amazing served warm from the oven with a big scoop of vanilla ice cream on top!
If you have lots of blueberries to use up, don’t forget about our lemon blueberry pie and delicious blueberry pancakes!
Things to Know Before You Start
- ✓ Makes 6 servings
- ✓ Fits a 1 ½- to 2-quart baking dish
- ✓ Uses fresh or thawed frozen blueberries
- ✓ Has a buttery brown sugar and oat crumble topping
- ✓ Bakes at 350°F for about 30 to 35 minutes
- ✓ Done when the filling bubbles and the topping is golden brown
Kim’s Best Tips
Fresh blueberries have the best flavor and texture, but frozen blueberries work, too. Thaw and drain them really well before mixing.
Taste one of the blueberries before you start. The recipe uses ½ cup of sugar in the filling. If your berries are especially tart or not quite ripe, you may need to add a couple more tablespoons.
Use cold, cubed butter for the topping. Work it into the oats, flour, and sugars with a pastry cutter or your hands until no dry, sandy patches remain. The mixture should look crumbly, not smooth.
For more fruit desserts with oat toppings, try my fresh cherry crisp, easy apple crisp, or pumpkin crisp. You can also serve this with amaretto whipped cream instead of ice cream.
How to Make Blueberry Crisp
Prepare the dish: Heat the oven to 350°F and lightly grease a 1 ½ to 2-quart baking dish.
Mix the filling: Toss the blueberries with the granulated sugar, cornstarch, lemon juice, and cinnamon. Spread the mixture evenly in the prepared dish.
Make the oat topping: Combine the old-fashioned oats, cold cubed butter, flour, brown sugar, granulated sugar, salt, and cinnamon. Sprinkle the topping over the blueberries.
Bake and serve: Bake for 30 to 35 minutes. The blueberry filling should be bubbling around the edges, and the topping should be golden brown and crisp. Let the crisp stand for several minutes before serving.
What’s the difference between blueberry crisp and blueberry crumble?
I actually use the words interchangeably, but there is a slight difference between the two dishes. A crisp has a topping made with oats and gets crunchy when baked. A crumble has a topping made primarily flour, sugar, and butter and uses no oats. Using a crumb topping gives you a softer topping. I use a crumb topping on a lot of my pies.
More Delicious Crisp Recipes
Ingredients
For the Blueberry Filling
- 18 ounces blueberries, fresh or frozen; thaw and drain frozen berries well
- ½ cup granulated sugar, see note
- 3 tablespoons cornstarch
- 1 tablespoon freshly squeezed lemon juice
- ½ teaspoon ground cinnamon
For the Oat Crumble Topping
- ⅔ cup old-fashioned rolled oats
- 6 tablespoons unsalted butter, cold and cubed
- ¼ cup all-purpose flour
- ½ cup light brown sugar
- 3 tablespoons granulated sugar
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon salt
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Instructions
- Preheat the oven to 350°F, and lightly grease a 1 ½- to 2-quart baking dish.
- In a medium bowl, gently toss the blueberries, granulated sugar, cornstarch, lemon juice, and cinnamon until evenly combined. Transfer the filling to the prepared dish.18 ounces blueberries½ cup granulated sugar3 tablespoons cornstarch1 tablespoon freshly squeezed lemon juice½ teaspoon ground cinnamon
- In a separate medium bowl, combine the oats, cold butter, flour, brown sugar, granulated sugar, salt, and cinnamon with a pastry cutter or your hands. Work in the butter until the mixture is crumbly with no dry, sandy patches.⅔ cup old-fashioned rolled oats6 tablespoons unsalted butter½ cup light brown sugar3 tablespoons granulated sugar¼ teaspoon ground cinnamon⅛ teaspoon salt¼ cup all-purpose flour
- Sprinkle the oat topping evenly over the blueberry filling.
- Bake for 30 to 35 minutes, until the filling is bubbling and the topping is golden brown and crisp.
- Let the blueberry crisp stand for several minutes, then serve warm with vanilla ice cream or whipped cream.
Notes
- Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
- To freeze before baking, assemble the crisp in a freezer-to-oven-safe dish. Wrap it in plastic wrap followed by aluminum foil and freeze for up to 2 months. Remove the wrapping and add 20 to 30 minutes to the baking time when baking from frozen.
- Taste the blueberries before you start. If they’re tart, consider adding more sugar.
- Keep the assembled oat topping in the fridge until you’re ready to place the crisp in the oven. Add the topping just before baking.