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Blueberry Crisp

Servings: 8 servings
Prep Time: 10 mins
Cook Time: 1 hr
Rest Time: 20 mins
Total Time: 1 hr 30 mins
This blueberry crisp with almond oat topping is a classic summer dish!
Blueberry Crisp from
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For the filling:

  • 6 cups fresh blueberries (3 pints, 510 grams )
  • ½ cup granulated sugar (100 grams)
  • 1 tablespoon cornstarch
  • Pinch salt
  • 1 tablespoon fresh lemon juice

For the topping:

  • 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)
  • 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, salt 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.


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
Course: Dessert
Cuisine: American
Author: Annalise

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