BLUEBERRY CRISP – Easy Recipe
Blueberry crisp is an easy dessert recipe your family will love.
This is one of my favorite ways to use blueberries. Blueberry crisp takes only a few minutes to throw together and you have a delicious dessert that tastes like you spent hours making it. Take this to any event, function or holiday occasion and you won’t bring any home with you. I love the taste of the oats combined with the nuts in this recipe. You can double the recipe. It keeps well refrigerated for several days. Blueberry crisp is good reheated in the microwave or oven. I love it with whipped cream on top but ice cream is great, too. You might like to check out our recipe for cheesy apple casserole, too.
Ingredients Needed for Blueberry Crisp:
Fresh or frozen blueberries
White granulated sugar
Quick-cooking or old-fashioned rolled oats, uncooked
Chopped walnuts or pecans
Recipe Comments: “I’ve made this twice now with the blueberries. Today I’m making it with peaches. Easiest recipe EVER!-Laura
“We really enjoyed this recipe. Not too sweet. Used a scant 4 cups of blueberries. Lovely served with vanilla bean ice cream. Will definitely make this again.”-Cathy
If you like this recipe, you may want to try our banana cobbler crisp. This dish is a cross between a cobbler and a crisp and is so good!
- 3 1/2 cups fresh or frozen blueberries
- 1/4 cup white granulated sugar
- 1 tablespoon cornstarch
- 1/2 cup all-purpose flour
- 1 cup quick-cooking or old-fashioned rolled oats uncooked
- 1/2 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 8 tablespoons butter or 1/2 cup or 1 stick
- 1/2 cup chopped walnuts or pecans
- Whisk together the white granulated sugar and cornstarch in a large bowl. Sprinkle over blueberries and toss so that they are all covered with mixture.
- Place blueberries in the bottom of a 9 x 9 baking dish. Combine the flour, oats, brown sugar, ground cinnamon and chopped nuts in a large bowl.
- Melt the butter in the microwave or on the stove and pour into the flour mixture. Mix until it is all wet. Spread or sprinkle the oat topping over the blueberries and bake in preheated 375 degree oven for 35 to 40 minutes until bubbling and browned on top.
Are you reading our digital magazine, Front Porch Life? It’s full of great new recipes, country living, fantastic people, southern charm, cooking tips and so much more. We send it directly to your email so you can start reading, cooking and relaxing immediately! This is our premium content not found on our website. Join 1000’s of others today and start enjoying our magazine!
Click here to follow us on Instagram.
Don’t forget to pin blueberry crisp.
© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.
This crisp is so good. I’ve made it three times and I normally don’t care for crisps. I cut the recipe in half and it’s perfect for two. This is even better cold. Thanks for the recipe.
I made this for a small dinner party the other night and it got rave reviews – even from non-‘dessert people’! So easy and delicious! It was great for breakfast the next morning, too.
I’m going to make another one for luncheon next week but will try it with peaches.
Thanks for the great recipe!
My favorite crisp recipe to use! So easy and always turns out delicious. This last time, I made it with a mix of leftover strawberries, blueberries, and raspberries that needed used up and it was amazing!
Delicious! We had extra blueberries, and this was the perfect dessert to use them. So easy to make and the flavor was on point! Will definitely make this again and again and again!
This blueberry crisp is absolutely delicious. It’s the first time I’ve done a crisp with blueberries and it turned out fantastic! The old fashioned oats and nuts add a great texture to the topping. The cinnamon is a tasty addition and the cornstarch made the berries thicken-up just perfectly.
We really enjoyed this recipe. Not to sweet. Used a scant 4 cups of blueberries. Lovely served with vanilla bean ice cream. Will definitely make this again.
Can you use blueberry pie filling and leave the sugar off the top of the berries?
You can try it.
I love this recipe, it’s so easy. I change the flour to cassava flour I get at Walmart and it’s great. Thanks for sharing this with us
Thank you, Karen! So happy you are enjoying the recipe.
Would almond flour work in place of the ap flour?
Hi Jenn, I’ve never tried it but I think it may work fine. You can try it and see. 🙂
I’ve made this twice now with the blueberries. Today I’m making it with peaches. Easiest recipe EVER!
Question:. Can this be made ahead and stored in fridge to bake tonight?
Yes, that should work ok for you, Laura. So happy you are enjoying the recipe. Thank you for the great rating.
This is delicious !!! Definitely a go to!
So happy you enjoyed this recipe and thank you for the great rating. Have a wonderful weekend.
I’m allergic to tree nuts. Any suggestions on a substitute?
Tastes amazing, but I will have to increase the measurements for the topping because I always have too little, so when I go to serve it, you get mostly blueberries. I love the crisp part, so I want to be able to enjoy it!
This looks so delicious. Should we defrost the frozen blueberries prior to making the dish?
You don’t have to defrost the berries, Tricia.
Oh, Yummy! Made this for breakfast this morning, and what a hit! Trouble is when you’re quarantined due to Covid, and can’t sleep….you get up and bake at 2:00am. This will be so good for Easter Breakfast. (Now that we are all vaccinated!!)