This sweet and buttery blueberry crisp recipe is the perfect summer dessert for parties. It is quick to make and always gets rave reviews from everyone who tries it!
The best homemade blueberry crisp
Whether I’m entertaining guests or invited to a holiday barbecue, this is one of my go-to recipes for a super easy dessert.
Great for potlucks, brunches, or Sunday night dinner, the classic fruit crisp has been a staple in my family since as long as I can remember.
It was originally my grandmother’s recipe, and I’ve made it so many times that I could probably bake it with my eyes closed.
The ingredients can easily be modified to use up whatever fruit you have on hand. Raspberries, apples, blackberries, cherries, and peaches are all fantastic in this healthy and crowd pleasing dessert.
Blueberry oatmeal crisp
This easy berry crisp is the perfect dessert to celebrate blueberry season, and the recipe is pretty much guaranteed to be a hit with friends and relatives.
Thick and sweet blueberry filling is covered with a crispy oatmeal streusel crumb topping. It’s no wonder there are never any leftovers!
Equally delicious in the spring, summer, or Fall, the simple fruit crisp is a welcome addition to any Memorial Day, Fourth of July, or Labor Day barbecue.
You may use fresh or frozen blueberries, letting you enjoy the recipe year round.
Add leftover oats to a Peanut Butter Banana Smoothie
What’s the difference between a crisp and cobbler?
Fruit crisps or crumbles traditionally include a layer of fruit on the bottom with a simple crumbly streusel topping made from flour, sugar, and butter.
In contrast, a cobbler has a thicker batter resembling drop biscuits, dumplings, scones, or pie crust. Cobblers typically are made without oats.
Can I use other fruit?
You absolutely can substitute other fruits in this recipe.
Feel free to replace some or all of the blueberries with chopped peaches, plums, strawberries, blackberries, raspberries, cherries, or apples, like in this Apple Crisp recipe.
You can also add a handful of crushed walnuts, almonds or pecans for added texture. Or sprinkle in some shredded coconut or mini chocolate chips.
For a bright and tasty blueberry lemon crisp, stir a teaspoon or two of lemon zest into the blueberry filling before layering it into the pan.
For a gluten free version
Oat flour, gluten free all purpose flour, or grain free almond flour can be subbed for the wheat flour in the recipe to make it gluten free.
I haven’t tried sorghum or rice flour but would think they should work. If you try one of these flours before I do, definitely be sure to report back.
While many people with gluten sensitivities do still consume regular rolled oats, look for certified gluten free oats for those with Celiac disease or if you are unsure and want to be on the safe side. Quinoa flakes should also work.
Paleo or keto blueberry crisp
For a flourless version of the recipe or a low carb blueberry crisp without oatmeal, see this Grain Free Blueberry Crumble Recipe, made with almond meal.
I’ve read conflicting things about whether or not blueberries are keto friendly.
So if you want to make the recipe for someone on a keto diet, I’d recommend first asking the person if he or she consumes them.
Vegan blueberry crisp
The recipe is vegan if you use coconut oil or plant based butter.
There are numerous vegan butter options on the market. Most regular grocery stores in the US, as well as stores like Whole Foods, Target, and Walmart, should carry at least one or two options. Brands include Melt, Earth Balance, I Can’t Believe It’s Not Butter, Country Crock, or Smart Balance Light.
Shortening, although not the healthiest option, will work in the recipe if it is all you can find. Crisco and Spectrum spreads are both vegan.
How to make the recipe
Begin by preheating the oven to 375 degrees Fahrenheit.
Gather all of your ingredients, and read through the recipe. Grease an eight inch square baking pan, or line the bottom of the pan with parchment paper.
If using frozen berries, be sure to thaw them and blot away excess water or ice crystals.
Combine the blueberries, sweetener, and optional cornstarch in a medium mixing bowl. Spread this mixture into the prepared baking pan.
In a large mixing bowl, stir together the flour, rolled oats or quick oats, sugar, and ground cinnamon.
Cut the butter or coconut oil into the dry ingredients with a pastry cutter, fork, or whisk until even, small crumbles form. Alternatively, you can cut the butter in by pulsing the ingredients in a food processor. If using liquid oil, simply stir it into the crumble.
Sprinkle the streusel topping evenly over the blueberry layer. Place the pan on the oven’s center rack, and bake for twenty five to thirty minutes.
The filling should be thick and bubbly, and the crust should be lightly golden.
Serve the blueberry crisp hot, or let it cool. The texture of the filling will become considerably thicker as it cools. It will also thicken overnight.
Cover leftovers in an airtight container, and refrigerate for up to five days or freeze for up to two months. Thaw before serving.
Healthy blueberry crisp
With a full four cups of blueberries packed into the recipe and less than a third cup of sugar for the entire pan, this is already remarkably healthy for a dessert.
To make an even healthier crumble, you can get away with omitting the 1 1/2 tbsp sweetener and decreasing the butter to just 4 tbsp or using a light butter spread.
You can omit the butter completely for a low fat version. While it will not be as rich and buttery, it is still quite yummy. The butter and oil free version makes an especially good healthy breakfast alternative to granola. Try mixing it with yogurt or oatmeal.
For a sugar free option, simply substitute the sugar with xylitol or erythritol.
Or for a naturally sweetened blueberry crisp, use 1/3 cup date sugar or pulse a cup of pitted dates in a food processor until finely diced. Use the diced dates to sweeten the recipe instead of sugar. Unrefined coconut sugar will also work nicely in the recipe.
Blueberry Crisp Recipe
1 1/2 tbsp sweetener of choice
optional 1 tbsp cornstarch
1/3 cup flour, such as white, spelt, or oat (or here is a low carb version)
1/2 cup rolled or quick oats
1/4 cup sugar, unrefined if desired
1/2 tsp cinnamon
6 tbsp butter or coconut oil
Preheat oven to 375 F. Grease an 8×8 pan (or double the recipe for a 9×13). If using frozen berries, thaw first. Combine berries, sweetener of choice, and optional cornstarch, then spread into the pan. Combine all remaining ingredients except butter in a mixing bowl. Cut butter into the dry ingredients with a fork or pastry cutter until small crumbles form. (If using oil, simply stir it in.) Sprinkle the crumbles evenly over the berries. Bake on the center rack 25-30 minutes or until bubbly and lightly browned. Let cool before serving, as it thickens while it cools. The crumble will also thicken overnight. Store leftovers covered in the fridge, or they can also be frozen. Serve either hot or cold. If you try the recipe, be sure to rate it below!