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Blueberry Crisp

Recipe photo courtesy of Johnny Miller

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

Source: Martha Stewart Living, June 2009


For the Filling

For the Topping


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.

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How would you rate this recipe?
  • younghallie
    3 JUN, 2018
    I omitted the salt and sugar from the filling. I doubled the oats, and swapped out the sugar for brown sugar. It was EXCELLENT. We make this all the time now.
    • marge4433487
      29 JUL, 2018
      Every review I have read, someone has altered, changed or tweaked this recipe! Had anyone made it "as is"? Can you state how it turned out using the exact ingredients it called for? Tx!
  • sfmattyb
    6 AUG, 2017
    Pretty good but too sweet. Next time I will reduce the sugar in the filling portion, at least by 1/3.
  • 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.
    • cindey1
      4 JUL, 2017
      You are incorrect. This can be titled crisp or crumble. My mom made apple crisp with this type topping when I was a child 50 something years ago.
    • supercoolslaw
      30 JUN, 2017
      Funny thing, most all the other 'berry crisp' recipes I see have oats. o.0 Bettycrocker, epicurious, food network, allrecipies. Perhaps you need to have a dr. look at that stick in your behind.
  • MS10367116
    27 JUL, 2016
    This was so easy & delicious. My onl additions were cinnamon & nutmeg to both the blueberries & topping plus 3 tbsp of corn starch so it would not be too runny. Watched the video which was helpful. Want to try this with cherries.
  • fresh is best
    1 JUL, 2015
    I had my mother over for dinner and made this for dessert. Scrumptious.... I added almonds, sunflower seeds along with the oats for sweet and salty taste. My mother loved it & took home leftovers. Definitely a keeper..
  • 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.
  • CKL17775433
    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!
  • kwauthier08
    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.

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