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When I decided to make Blueberry Crisp, I wasnโt just making Blueberry Crisp. As a classically-trained chef, I wanted to create a formula for fruit crisps that could be translated to almost any fruit you might have on hand, and I wanted it to work perfectly every time.
The secret to this Blueberry crisp recipe is the topping. Unlike cobblers and crumbles that have a soft, chewy topping with a firm crust, fruit crisps have a topping that is crispy. The crispness comes from a oats or nuts, or as in my recipe, a combination of both (I love walnuts with blueberries, so thatโs what I chose here). So even though sometimes youโll see the terms โcrumble,โ โcobbler,โ and โcrispโ used interchangeably, they are not the same.
When it comes to the blueberries, use either fresh or frozen fruit. Either one works, and you donโt need to thaw the berries before you add them to the baking dish. The results are a juicy, bubbly fruit base that infuse the crispy topping from the bottom up. Youโll love every bite, especially if you add a scoop of vanilla ice cream.
Megganโs notes
I love this Blueberry Crisp because it really allows the flavors of the blueberries to shine. Yes, you have a crunchy walnut topping, but the blueberries simmer and bubble in their own juices, flavoring the topping from the bottom up.
Instead of cutting cubes of butter into the topping like a streusel, use melted butter and toss with the flour, walnuts, and spices until evenly coated. Then pop it in the fridge to chill while you assemble the fruit. This way, every corner of the topping is effortless coated and infused with buttery goodness. Itโs easy!
Table of Contents
Easy Blueberry Crisp ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
- Rolled oats:ย Also known as old-fashioned oats. Quick-cooking work okay too, but do not substitute steel-cut oats.
- Walnuts:ย Walnuts add a fantastic flavor and crunch to the topping, but itโs okay to omit them. Iโve also tested this crisp with raw pecans and raw cashews, and they were both delicious.
- Blueberries: You can use either fresh or frozen blueberries (no need to thaw the fruit!).
How to make Blueberry Crisp
- To make the crisp topping, in a medium bowl, add flour, oats, brown sugar, walnuts, cinnamon, and salt. Drizzle butter over mixture and toss to combine. Cover and refrigerate while preparing the filling.
- Adjust an oven rack to the lower-middle position and preheat to 350 degrees. Coat a 9-inch by 13-inch baking dish with nonstick spray or rub with butter. In a large bowl, whisk together sugar, cinnamon, nutmeg, and salt. Add blueberries and toss well to coat.
- Pour intro prepared baking dish and sprinkle with topping.
- Bake until the fruit juices are bubbling and the topping is crisp and golden brown, about 50 to 60 minutes. Remove from oven and cool 15 minutes.
- Serve with vanilla ice cream if desired.
Recipe tips and variations for Blueberry Crisp with Oats
- Yield: This recipe makes about 6 cups of Blueberry Crisp, enough for 8 servings, ยพ cup each (plus ice cream).ย
- Storage: Cover the Blueberry Crisp with foil or plastic wrap and refrigerate for up to 4 days. Reheat in a 350-degree oven for 10 to 15 minutes, or reheat small portions in the microwave.
- Make ahead:ย You can make the topping one day in advance. Store covered in the refrigerator until baking time.
- Freezer: Fully-baked Blueberry Crisp doesnโt freeze well. Unfortunately, the crunchy topping turns mushy upon thawing (I tested this myself).
FAQs for Blueberry Crisp with Oatmeal
Both are fruit desserts with toppings. A crisp typically contains oats, while a crumble does not. Sometimes these terms are used interchangeably though, and you could get a crumble with oats. Life is unpredictable!
Since oats are naturally gluten-free (but check your packaging to confirm), the only ingredient you have to worry about is the flour. Grab your favorite gluten-free flour blend to use in place of the all-purpose flour.
Choose a recipe that doesnโt have added liquid in your fruit filling. Unlike my blueberry cobbler, which is sweetened with orange juice, my blueberry crisp doesnโt have extra liquid added to the filling.
If you have especially juicy fruit, toss your blueberries in cornstarch or another thickener before adding the topping. I added flour to the crisp topping in this recipe so any excess juice that rises to the top of the dessert can be absorbed that way. You get to keep the flavors without having a watery blueberry crisp.
As a certified ServSafe Food Manager, I take food safety very seriously. While itโs possible that blueberry crisp might be safe at room temperature for a day or so, your best bet is to cover and refrigerate any leftovers for up to 4 days. Fruit desserts, and crisps in particular, have a lot of moisture in the filling and are prone to mold and spoilage. This is especially true in humid environments. For the best, safest results, refrigerate your leftover crisp.
More fabulous fruit desserts
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Blueberry Muffins
Fruit Dessert Recipes
Best Peach Cobbler Recipe
Cake Recipes
Lemon Bundt Cake Recipe
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Pear Crisp
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Blueberry Crisp Recipe with Oats
Ingredientsย
For the crisp topping:
- 1/2 cup all-purpose flour
- 1 cup old-fashioned rolled oats (see note 1)
- 1/2 cup light brown sugar packed
- 1/2 cup walnuts finely chopped (see note 2)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup butter melted (1 stick)
For the blueberry crisp:
- 3/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon salt
- 6 cups blueberries (about 32 ounces or 2 pounds, see note 3)
- Vanilla ice cream for serving, optional
Instructionsย
- To make the crisp topping, in a medium bowl, add flour, oats, brown sugar, walnuts, cinnamon, and salt. Drizzle butter over mixture and toss to combine. Cover an refrigerate while preparing the filling.
- Adjust an oven rack to the lower-middle position and preheat to 350 degrees. Coat a 9-inch by 13-inch baking dish with nonstick spray or rub with butter.
- In a large bowl, whisk together sugar, cinnamon, nutmeg, and salt. Add blueberries and toss well to coat. Pour intro prepared baking dish and sprinkle with topping.
- Bake until the fruit juices are bubbling and the topping is crisp and golden brown, about 50 to 60 minutes. Remove from oven and cool 15 minutes. Serve with vanilla ice cream if desired.
Notes
- Rolled oats: Flat and flaky, these are otherwise known as โold-fashionedโ oats. Quick-cooking oats can work in a pinch, but do not substitute steel-cut oats.
- Walnuts:ย I think the walnuts add a wonderful flavor and crunch to the topping, but itโs okay to leave them out. Iโve also done testing with raw pecans and raw cashews, and they were both excellent.
- Blueberries: You can use either fresh or frozen blueberries (no need to thaw the fruit!).
- Yield: This recipe makes about 6 c. of Blueberry Crisp, enough for 8 servings, ยพ c. each (plus ice cream).ย
- Storage: Cover the Blueberry Crisp with foil or plastic wrap and refrigerate for up to 4 days.ย