Because your summer isn’t complete until you’ve baked this— a simply perfect blueberry almond crisp, with a juicy berry filling and crunchy almond-oat topping.

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 this blueberry almond crisp with a scoop of vanilla ice cream for a classic dessert to savor all season long.

Table of Contents

Ingredients you’ll need

Here’s everything needed for this easy blueberry almond crisp (full recipe at the bottom of this article):

Blueberry crisp ingredients including lemon, salt, baking powder, blueberries, diced almonds, butter, oats, all-purpose flour, cornstarch, and sugar

How to make blueberry almond 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 greased with cooking spray (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.
  5. Enjoy! Preferably with a scoop of vanilla ice cream.
making blueberry crisp filling and topping
getting blueberry crisp ready for baking

Tips for this recipe

  • You can use either fresh or frozen blueberries in this recipe. If using frozen, do not thaw before assembling the fruit filling.
  • Simply omit almonds in this recipe to make it nut-free.
  • If you’d like to make this crisp gluten-free, substitute almond flour or almond meal for the all-purpose flour.
  • A pinch of cinnamon in the almond oat topping is a delicious addition.
  • If your crisp filling is too watery it can be because 1) the crisp wasn’t baked long enough to activate the cornstarch (make sure filling is bubbling!), 2) you served the crisp while it was hot from the oven and not fully set up, or 3) you used frozen blueberries which have higher water content.
  • This blueberry crisp can be stored at room temperature for up to 1 day, but will keep best in the fridge for up to 5 days.
  • Reheating the crisp in the oven at 350°F uncovered for 20-30 minutes will make the topping crisp again.

baking tip:What's the difference between a crisp, cobbler and crumble?

All three are very similar, with fruit baked on the bottom and some sort of topping. It’s the topping that makes the difference!
  • Cobbler has a soft and tender topping made from biscuit dough or cake batter.
  • Crisps have a crunchy streusel-like topping made from flour, sugar, butter, often oats and sometimes nuts.
  • Crumbles are less common and very similar to crisps except they have a sandier texture and don’t contain oats.
More Baking Tips »
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.

More crisps and cobbler recipes

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An above view of blueberry almond crisp with a scoop of vanilla ice cream
5 from 7 reviews

Blueberry Crisp

Servings: 8 servings
Prep Time: 10 minutes
Cook Time: 45 minutes
Rest Time: 20 minutes
Total Time: 1 hour 15 minutes
This blueberry crisp with almond oat topping is a classic summer dish!
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Ingredients
 

For the filling:

  • 6 cups (510 grams) fresh blueberries
  • ½ cup (100 grams) granulated sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon fresh lemon juice

For the topping:

  • ⅔ cup (80 grams) all-purpose flour
  • ½ cup (50 grams) old-fashioned oats , not quick cooking
  • ½ cup (43 grams) sliced almonds
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 6 tablespoons (85 grams) unsalted butter , at room temperature
  • ⅓ cup (65 grams) granulated sugar

Instructions
 

  • Preheat oven to 375° F. Grease an 8-inch baking dish (I used a 6×10-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.

Video

Notes

From Martha’s American Food.
Calories: 320kcal, Carbohydrates: 51g, Protein: 4g, Fat: 13g, Saturated Fat: 6g, Cholesterol: 23mg, Sodium: 149mg, Potassium: 188mg, Fiber: 4g, Sugar: 32g, Vitamin A: 322IU, Vitamin C: 11mg, Calcium: 42mg, Iron: 1mg
Cuisine: American
Course: Dessert
Author: Annalise Sandberg
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This recipe was originally published July 2014.