Blueberry Crisp


Three pints of fresh blueberries go into this juicy, lightly sweetened fruit crisp. Use oats, chopped nuts, or some of each to add texture and crunch to the sweet, buttery topping. And be sure to serve this delightful summer dessert with scoops of vanilla ice cream or dollops of whipped cream.


For the Filling

  • 6 cups (3 pints) blueberries

  • ½ cup sugar

  • 1 tablespoon cornstarch

  • 1 teaspoon fresh lemon juice

  • ¼ teaspoon coarse salt

For the Topping

  • ¾ cup all-purpose flour

  • ½ cup rolled oats (or chopped nuts, such as almonds)

  • ½ teaspoon baking powder

  • ½ teaspoon coarse salt

  • 3 ounces (6 tablespoons) unsalted butter, softened

  • 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.

    blueberry crisp
    Johnny Miller

Cook's Notes

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


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

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