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Blueberry Crisp

This crisp has a loose and juicy filling. If you would prefer a thicker filling, add an extra teaspoon of cornstarch.

  • Servings: 8
Blueberry Crisp

Source: Martha Stewart Living, June 2009


For the Filling

  • 6 cups (3 pints) blueberries
  • 1/2 cup sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon fresh lemon juice
  • 1/4 teaspoon coarse salt

For the Topping

  • 3/4 cup all-purpose flour
  • 1/2 cup rolled oats (or chopped nuts, such as almonds)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon coarse salt
  • 3 ounces (6 tablespoons) unsalted butter, softened
  • 1/3 cup sugar


  1. Preheat oven to 375 degrees. Make the filling: Mix blueberries, sugar, cornstarch, lemon juice, and salt in a bowl. Transfer to an 8-inch square baking dish.

  2. Make the topping: Stir together flour, oats, baking powder, and salt. Cream butter and sugar in a mixer until pale and fluffy. Stir dry ingredients into butter. Using your hands, squeeze topping pieces together into clumps.

  3. Sprinkle topping evenly over filling. Bake until bubbling in center and brown on top, about 1 hour. Transfer to a wire rack, and let cool for 30 minutes before serving.

Cook's Note

Make and freeze extra batches of the topping. Whenever you have fresh fruit on hand, you'll be able to assemble the dessert quickly.

Reviews (19)

  • nstroup10 15 Aug, 2014

    This is just wonderful with a touch of cinnamon. Extremely easy and quick. The vanilla ice cream is a must.

  • Cathiek 14 Jun, 2014

    I made this and it's absolutely wonderful. I did not have baking powder and substituted baking soda and it was just fine. The grandkids were asking for seconds. I served it warm with a dollop if vanilla bean ice cream. It was super easy to assemble.

  • clmclm12321 5 May, 2014

    I just want to comment on one of the comments left here. The recipe CLEARLY states which ingredients go into which part (which BTW is only two, lol)...FOR THE FILLING and FOR THE TOPPING are very tough to confuse. I've made this recipe many times and it is a winner. You cannot confuse the ingredients if you READ the RECIPE! Crisps can also have oats in them, that's not specific to crumbles. I add a 1/4 tsp. of cinnamon also, brings out the flavor of the berries. This is a very good recipe.

  • Rachel 12 Dec, 2013

    This recipe is delicious! I used frozen fruit and half mixed berries, half blueberries. I didn't need the lemon juice because of the sourness of the raspberries. Subbed powder for soda, no problem. Made some extra crumble for the top because that's my favorite part. Everyone went back for seconds and thirds-- this is one of my best crumbles. Thanks Martha!

  • lilliasmommy1 22 Oct, 2013

    Just a correction to the queen of everything domestic. This is not a blueberry "crisp", it is a blueberry crumble. Crisps do not contain oats in their ingredients. Out of all the websites i could go to i would've figured this would be the one place that i could've gone to get the recipe i needed. Very very let down Martha.

  • Kristie Wauthier 28 Jul, 2013

    Made it, loved it, everyone who tried it was a huge fan. Omitted the cornstarch because I didn't have any. Subbed baking powder for soda and no issues. Used a bit more oats than called for because they are delish.

    The serving size is a bit off though. Made 2 8"x8" pans worth of this yummyness.

  • Joy2thefishies 4 Jul, 2013

    @Elle2013: When cooked, fresh blueberries sometimes change color. Berries often turn red when combined with acids such as lemon juice or vinegar. In batters containing large amounts of baking soda, blueberries might turn a greenish-blue. These color changes do not affect their flavor.

    Very happy with this recipe, my only tweak is about a 1/2 t. cinnamon in the topping mix, & I put mine in a graham cracker crust (prebaked has worked well, but the recipe from this website, cooled, is great!)

  • Elle2013 25 Jun, 2013

    HORRIBLE! To start the ingredients list is not clearly separated into what goes into the dry mixture and what goes into the blueberry mixture. Then, there is the photo they posted, which was obviously photographed for looks because if you use fresh blueberries the final product has a puke green color to it. Obviously the picture they used was taken of a dish baked with frozen blueberries... that's the only way 2 get the purple color. I ate it only 2 not waste the berries, but my daughter did not

  • PIE Lover 11 Mar, 2013

    I put this recipe in my cookbook. Everybody enjoyed this crisp. Though, I used my mom's oatmeal topping instead of Martha's topping and it was HEAVEN! I loved this crisp. You don't need that much sugar.

  • SKAllen 20 Nov, 2012

    my entire extended family loves this filling - so excited when I finally found one that wasn't super sweet! You really get to taste the actual blueberries with this one,

  • Sashibala 5 Aug, 2012

    I made this yesterday using frozen blueberries and it turned out fabulous! Definitely add more cornstarch if you like your crisp with thicker syrup.

  • kk21_08 1 Aug, 2012

    I made this for my mother's BBQ the other night and from the reviews i got, it was good (I didnt eat it myself lol). However, I had used almonds for the topping and was told that it was somewhat too crispy, so next time I will try with oats only. Otherwise, there were no leftovers! :)

  • angeldoe 10 Jul, 2012

    I thought it was very good, I added a pinch of cinnamon to it. I didn't soften the butter and used a pastry blender then just spread the topping on top. Thought it was sweet enough and you could cut the sugar to 1/3 cup. Great flavors though.

  • MariaCristinaL 11 Dec, 2011

    I loved this recipe! I used 3 cups of frozen blueberries & three cups of pears. ( I had ripe pears at hand & I didn't want to throw them away). The pears went well with the blueberries. Next time, I make this recipe, I will cut down on the sugar. I can't say it enough, it's a very delicious recipe. I had this cobbler w/ steamed milk but it will go well with coffee for breakfast or even along vanilla ice-cream. Perfect recipe!

  • Artsy31 3 Aug, 2011

    I am sorry to say I was unhappy with the results. First of all it states to use an 8 in baking dish, which was too small. It bubbled all over my oven, creating smoke which almost set off my smoke detectors. Had to open my windows. Second of all, it was too tart....needs more sugar. We did not eat it....wasted all those annoyed!

  • mominmd 21 Jun, 2010

    I made this for Father's Day. It was easy and delicious. I served it with vanilla ice cream.

  • suzeo99 31 May, 2010

    needed to make for more than 8 but didn't have enough blueberries so I added a few strawberries and doubled it and used 13x9 pan. It turned out wonderfully! Sweet with a hint of salt and a little tart.

  • Looyoo 29 May, 2010

    This recipe is a real winner! I doubled the topping (and used about 75% of it) and made it in a 9 in pie pan. I made it with half oatmeal and half slivered almonds. Delicious!

  • adelenne 25 Aug, 2009

    I love making this dessert. So simple and taste wonderful.

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