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Blueberry Crisp

  • Servings: 4
Blueberry Crisp

Photography: Bryan Gardner

Source: Martha Bakes


  • 6 tablespoons unsalted butter, chilled, plus more for baking dish
  • 3/4 cup all-purpose flour
  • 1/2 cup sugar
  • 1/2 teaspoon ground cinnamon
  • 5 cups blueberries, fresh or frozen
  • Vanilla ice cream, for serving (optional)


  1. Preheat oven to 375 degrees. Butter a 9-inch round baking dish; set aside.

  2. Combine the flour, sugar, and cinnamon in a bowl; blend in the butter with a pastry cutter or your fingers until the mixture is crumbly.

  3. Place the blueberries in the prepared baking dish and sprinkle the crumb mixture over them. Bake 30 to 35 minutes. Serve with ice cream, if desired.


Reviews (1)

  • Dave Ambrose 27 Aug, 2014

    C'mon Martha, You Can Do Better! This is basically a bowl of cooked blueberries with a little sugar on them. It was too tart and runny. I would've added tapioca or something to keep it from being so runny as well as A LOT more topping! Pretty disappointing for a Martha Stewart recipe.

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