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+ servings

Blueberry Crisp

This blueberry crisp with almond oat topping is a classic summer dish!
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.
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5 from 2 votes


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:

  • 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, 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.


Sodium: 149mg, Calcium: 42mg, Vitamin C: 11mg, Vitamin A: 322IU, Sugar: 32g, Fiber: 4g, Potassium: 188mg, Cholesterol: 23mg, Calories: 320kcal, Saturated Fat: 6g, Fat: 13g, Protein: 4g, Carbohydrates: 51g, Iron: 1mg
Have you tried this recipe?I’d love to hear about it! Leave a review below or take a photo and tag it on Instagram @completelydelicious with #completelydelicious.