This Easy Blueberry Crisp Recipe with Oats is a crowd-pleasing summer dessert! Everyone who tries it always asks for a recipe. It features two of my favorite ingredients that make this crisp absolutely delicious.
Looking for more blueberry recipes? Try our Blueberry Ricotta Pancakes and Healthy Banana Blueberry Muffins.
Jump to:
You Will Love This Blueberry Crisp Recipe
One bite of this blueberry crisp recipe, and you’ll never need another blueberry dessert again! This recipe is my absolute favorite way to use fresh blueberries when they come into season along with our peach muffin recipe.
I’ve been making some type of fruit crisp for years, and it remains one of my family’s favorite desserts to this day. We love it so much that I’ve ensured it works well with frozen blueberries, too, and I’d be lying if I didn’t say I make it all year long.
My secret to making this the best tasking crisp is to add a pinch of cinnamon to the filling and a little almond extract to the topping. It adds extra depth, giving the center a touch of warmth that somehow makes the rest of the ingredients even sweeter.
It’s a failproof recipe that’s incredible on its own. However, if you want to impress your guests, I recommend serving your blueberry crisp warm topped with vanilla ice cream or a generous dollop of whipped cream. It’s absolute perfection!
Blueberry Crisp Ingredients
See the recipe card for full information on ingredients and quantities.
- Blueberries: Fresh or frozen blueberries will work.
- Sugar: Granulated or cane sugar helps enhance the natural sweetness of the fruit.
- Lemon juice and zest: The acidity helps brighten the flavor of the filling.
- Cornstarch: This acts as a thickener.
- Ground cinnamon: A small amount of cinnamon adds warmth and depth to the filling.
- Oats: Use old-fashioned oats for a crisp topping with a slightly chewy texture.
- Flour: Use all-purpose flour to help combine the topping ingredients and contribute to the crumbly consistency.
- Brown sugar: Adds a sweet, molasses flavor.
- Butter: Unsalted butter adds richness and contributes to the crisp, golden topping.
- Almond extract: A small dash adds a delicious nutty flavor.
Tips for This Easy Blueberry Crisp
- Increase the amount of cornstarch used if using frozen blueberries to account for the extra liquid in the filling. For frozen blueberries use 2 teaspoons of cornstarch.
- For a gluten-free blueberry crisp recipe, use certified gluten-free oats and a 1:1 all-purpose flour.
- Feel free to use a variety of berries such as fresh raspberries, sliced strawberries, or blackberries for a slightly different taste.
- Include up to ½ cup of chopped nuts such as almonds, walnuts, or pecans in the topping for a bit of crunch.
- Cover the top of the baking dish loosely with foil if you notice that your crisp is browning too quickly.
- Don’t rush the cooling process before serving, or the center of your crisp will be too runny. Let the crisp cool for at least 10 minutes before serving.
How to Serve Blueberry Crisp with Oats
This blueberry crisp recipe is best served while it’s still warm. You can easily enjoy it on its own. However, I love to add a generous scoop of vanilla ice cream or whipped cream on top for a classic dessert. For homemade whipped topping, see our strawberry shortcake cake recipe.
If you’re feeling fancy, you can also include toppings like coconut flakes, chocolate shavings, or chopped nuts for extra flavor and texture.
How to Store Blueberry Crisp
Once completely cooled, you can wrap the baking dish with foil. Or, transfer any leftover crisp to an airtight container. It will stay fresh in the refrigerator for up to 3 days. You can also freeze this recipe for up to 3 months.
When you’re ready to serve, let the frozen crisp thaw overnight in the fridge. Then, enjoy it cold. Or, feel free to warm it in the oven at 350F for about 20 minutes or until it warms through.
I personally love to mix leftover cold crisp with high-protein cottage cheese for an afternoon treat.
Blueberry Crisp Recipe with Oats FAQs
The most common reason for a watery blueberry crisp is using blueberries that are particularly juicy. If you notice your berries are juicy or if you’re using frozen berries, add up to an extra 1/2 teaspoon of cornstarch to help absorb some of the excess moisture as the crisp cooks.
Both recipes are made with fresh fruit and a crumbly topping. However, crisps contain oats and crumbles do not.
If you try our blueberry crisp, please leave a star rating and a comment letting us know how you liked the recipe.
Description
This Easy Blueberry Crisp Recipe with Oats is a crowd-pleasing summer dessert! Everyone who tries it always asks for a recipe. It features a delicious two of my favorite ingredients that make this crisp absolutely delicious.
For the Blueberry Filling:
For the Oat Topping:
- Preheat your oven to 350°F. Grease a 9X9 or 11X7 baking dish, or 10-inch oven-safe skillet. I do not recommend using 9X13 pan or 12-inch skillet as it will be too big for this recipe.
- Combine the blueberries, sugar, lemon juice, lemon zest, cornstarch, and cinnamon in a large bowl. Gently mix until the blueberries are evenly coated. You can also do this step directly inside the baking dish.
- Pour the blueberry mixture into the prepared baking dish and spread it out evenly.
- Mix the oats, flour, brown sugar, and salt in a separate bowl. Add melted butter to the oat mixture, mixing to combine. Stir in almond extract.
- Sprinkle the oat topping evenly over the blueberry filling.
- Place the baking dish in the preheated oven and bake for 40-45 minutes, or until the topping is golden brown and the blueberry filling is bubbly around the edges. If the topping begins to brown too much, cover loosely with aluminum foil.
- Allow the blueberry crisp to cool for at least 10 minutes before serving. Serve warm, optionally with a scoop of vanilla ice cream or a dollop of whipped cream.
Notes
- Using other fruit: Some of my favorites are nectarines, plums, peaches, blueberries, cherries, or strawberries.
- Add nuts: Include up to ½ cup of chopped nuts such as almonds, walnuts, or pecans in the topping for a bit of crunch.
- Leftovers: Refrigerate leftovers in a closed container for up to 3 days. Enjoy it warm or cold. It makes for a delicious afternoon snack mixed with high-protein cottage cheese.
Nutrition
- Serving Size: 1/8
- Calories: 281
- Sugar: 22.7 g
- Sodium: 78.8 mg
- Fat: 11.8 g
- Carbohydrates: 40.8 g
- Protein: 3 g
- Cholesterol: 30.5 mg
