Because your summer isn’t complete until you’ve baked this— a simply perfect blueberry crisp, with a juicy berry filling and crunchy almond-oat topping.
Crisps are a seriously underrated summer dessert. They’re so basic, so simple, and so delicious! And such a beautiful way to enjoy seasonal fruit, like fresh blueberries.
Only a few minutes of prep work, a quick bake in the oven, and voila— you’ve got warm bubbling fruit underneath a sweet crunchy topping. Top it with a scoop of vanilla ice cream for a classic dessert to savor all season long.
Ingredients You’ll Need
Here’s everything needed for this easy blueberry crisp— both the topping and the filling:
- Fresh (or frozen) blueberries
- Granulated sugar
- Old-fashioned oats
- Sliced almonds
- Baking powder
- Fresh lemon juice
How to Make Blueberry Crisp
Have I mentioned how easy this recipe is to make?
1. Prepare blueberry filling. Toss fresh blueberries with sugar, cornstarch, and fresh lemon juice. Dump it into a medium-sized baking dish (I used a 6×10-inch dish, but a square 8 or 9-inch would work too).
2. Prepare crisp topping. Use an electric mixer to beat butter and sugar together until smooth and creamy. Add flour, oats, almonds, baking powder and salt and mix until it forms a shaggy mixture that clumps together when you squeeze it.
3. Sprinkle topping over fruit. Drop crisp topping in clumps over the filling in a uniform single layer. It’s okay if clumps are different sizes and if some topping doesn’t clump together at all, sprinkle everything over the fruit.
4. Bake. Bake at 375°F for about 45 minutes until fruit is bubbling and topping is golden brown. Let it sit for about 20 minutes (if you can) before serving to give the filling a change to firm up slightly as it cools.
Then, enjoy! Preferably with a scoop of vanilla ice cream.
baking tip:Crisps, Cobblers and Crumbles, what's the difference?
All three are very similar, with a bottom of fruit and top comprised of some sort of pastry. A cobbler has a biscuit topping on top of the fruit. The biscuits are dropped on individually and as they bake they form a bumpy surface like cobblestones, hence the name.
Crisps and crumbles are very similar— fruit under a streusel-like topping. The difference is that crisps have oats and crumbles do not.
More Summer Fruity Recipes to Love
- Ultimate Summer Fruit Cobbler
- Black and Blueberry Pie
- Slow Cooker Peach Cobbler
- Brown Butter Peach and Blackberry Crisp
Shop Tools for this Recipe
This recipe was originally published July 2014.
For the filling:
- 6 cups fresh blueberries (3 pints, 510 grams )
- ½ cup granulated sugar (100 grams)
- 1 tablespoon cornstarch
- 1 tablespoon fresh lemon juice
For the topping:
- ⅔ cup all-purpose flour (80 grams)
- ½ cup old-fashioned oats , not quick cooking (50 grams)
- ½ cup sliced almonds (43 grams)
- ½ teaspoon baking powder
- ½ teaspoon salt
- 6 tablespoons unsalted butter , at room temperature (85 grams)
- ⅓ cup granulated sugar (65 grams)
- Preheat oven to 375° F. Grease an 8-inch baking dish (I used a 6x10-inch dish).
- Toss together the blueberries, sugar, cornstarch, and lemon juice. Dump into the prepared baking dish.
- In a bowl, combine the flour, oats, almonds, baking powder, and salt. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar together until smooth and creamy, about 3 minutes. Add the flour mixture and mix until combined. Clump the mixture together with your hands and drop on top of the blueberry mixture.
- Bake until topping is golden and juices are bubbling, about 1 hour. If the topping browns tot quickly, cover with aluminum foil. Let sit 20 minutes before serving. Store in the fridge for up to 3 days.