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Blueberry Crisp Recipe

4.98 from 69 votes

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!

How To Make The Best Blueberry Crisp

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.

You may also like this Brownie In A Mug

Quick Easy Oatmeal Blueberry Crisp

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

Above, watch the blueberry crisp recipe video

Super Healthy Delicious Blueberry Oat Crisp Recipe

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.

Classic Blueberry Crumble Recipe (Vegan, Gluten Free)

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.

Vegans also love this Vegan Carrot Cake

Easy Homemade Oatmeal Blueberry Crisp Recipe

Ice Cream Topping Options

Keto Ice Cream

Coconut  Milk Ice Cream

Almond Milk Ice Cream

Homemade Frozen Yogurt (2 ingredients)

Banana Ice Cream

Or serve the dessert in a bowl, topped with yogurt or a swirl of nondairy creamer, almond milk, whipped cream, or melted Coconut Butter.

My personal favorite way to eat the homemade fruit crumble is warmed up and topped with a scoop of vanilla ice cream, where the cold and creamy ice cream melts into the warm berries underneath.

Blueberry crisp and vanilla ice cream were made for each other.

Blueberry Oatmeal

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.

Fresh Blueberries

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 Recipe

More Blueberry Recipes

Vegan Blueberry Pie

Healthy Blueberry Muffins

Keto Blueberry Muffins

Blueberry Donuts

Chia Pudding Recipes

How to make the best healthy blueberry crisp summer dessert

The recipe was inspired by my Strawberry Oatmeal Bars and this Peach Crisp.

Pin it now to save for laterPin Recipe

Blueberry Crisp Recipe

This delicious sweet and buttery blueberry crisp recipe is the perfect summer dessert.
Cook Time 30 minutes
Total Time 30 minutes
Yield 4 – 5 servings
5 from 69 votes

Ingredients

  • 4 cups blueberries, fresh or frozen
  • 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

Instructions

  • *The cornstarch will thicken the filling, but I’ve made it without and it’s just as good, so feel free to omit if desired. If you like more crumble, increase the oats to 2/3 cup and butter to 8 tbsp. For all other ingredient substitutions, see notes above in this post.
    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!
    View Nutrition Facts

Notes

Also be sure to try this popular Pineapple Dole Whip.
 

Have you made this recipe?

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Published on May 28, 2023

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ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

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69 Comments

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  1. Annika says

    Hi Katie,
    I’m sad that you seem to have decided to not be a vegan blog anymore.
    I understand that you are trying to appeal to non-vegans as well, but no omnivore is hurt by baking a vegan desert for a change. This is what makes your blog special!
    And about the vegan options: There are contradictory claims about the health benefits of butter, but vegan butter or margarine is definitively a highly processed food, often contains trans fats, and is mostly made from palm oil which destroys rain forest habitats! This does not really qualify it for use in a (formerly) vegan healthy desert blog.
    I know that you are still including the option to use oil instead, but it is not the same whether you optimize your recipes for using oil or for using (dairy) butter.
    Please reconsider this decision. Your blog was the first that made me realize that vegan baking can be simple, healthy, and delicious, and helped me on the way to transitioning from vegetarian to vegan.

    • Jason Sanford says

      Katie’s blog has not changed :). It has always listed generic terms (butter spread, cream cheese, milk of choice, etc.) and pointed out which ones she recommends. Katie has been a vegan since the start of her blog, and the format has always been the same. Completely understandable that some readers might not want to use butter spread, and some are healthier than others (as the post mentions about the shortening), but there are some butter spreads that are not highly processed. Katie personally likes Melt Organic. She’s also posted recipes with butter spread in years past – Nothing changing over here, still the same blog ;).
      Jason (media relations)

    • Katherine D Emerson says

      Hi Annika,
      An easy way to remember how to differentiate between desert and dessert is to pretend the “s” stands for servings. You would only want one serving of being lost in the desert, whereby we all want two servings of dessert. That is how I remember which is which and thought I would pass this helpful tidbit onto you. Have a lovely day 🙂
      Katherine

      • Ann Rickert says

        Like you “s” for extra serving, and told my grandson to remember that dessert is something extra, and that’s why the extra “s”

  2. joyce says

    I do not understand where these calorie counts come from. Based on 5 serviings (the max suggested):
    blueberries 66 calories per serving
    cornstarch 6 calories per serving
    flour 30 calories per serving
    oats 31 calories per serving
    sugar 38 calories per serving
    butter 100 calories per serving
    TOTAL at least 240 calories per serving….big difference from 160 listed???

    • Michelle says

      It just depends what the ingredients you are using are. Cornstarch is optional so I doubt she would have included that. And butter spread has less calories than butter 🙂

      • joyce says

        The difference between butter and butter spread is about 10 calories! and the cornstarch is only 6, that still leaves a huge unaccounted calorie difference. For people on strict diets, calorie counts are important.

        • Michelle says

          Smart Balance lite is only 47calories for a tablespoon. That is a big difference than butter which is 100. You can’t expect to use different ingredients and get one blanket answer. I’m not trying to start an argument in the comments I promise, but for people on strict diets, hopefully they know that calorie counts will be different depending on the brand and what ingredients they use.

    • Suki says

      I agree. I’m on the MyFitnessPal app and they also give 265 even WITH light butter! I truly do not understand how Katie gets such a low calorie count for this recipe.

      • Jason Sanford says

        In terms of online calculators, Calorie Count is much more accurate, so I’d recommend that one. Most online calculators are notorious for having incorrect numbers for many ingredients in their database.

        • Rhonda says

          5 stars
          Is Calorie Count an app? I’d very much like to find it, but I couldn’t find it in the Google Play Store. Healthline.com lists “My Fitness Pal” as the best calorie calculator app, but I’m still curious about the one that you mentioned.

          Correction: I found Calorie Counter (by NutraCheck) but it’s not a free app.

          • CCK Media Team says

            Hi, we do not know if it is an app. It is a website recently rebranded as VeryWellFit.

  3. Michelle says

    It’s like you read my mind! I have a ton of blueberries that I bought on a whim and now I know what to do with them! 🙂

  4. Becky says

    Our newest favorite dessert. This was so delicious. I did not use cornstarch and I used fresh blueberries. I can’t wait to make it again.

    • Jason Sanford says

      While it can make a difference in size/amount, the recipe is very forgiving and honestly will work either way so it really does not matter here whether you measure frozen or thawed 🙂

  5. Jack says

    Hi Katie,
    What kinds of sweeteners can we use for this recipe? Would you mind providing some examples? I am a pretty novice cook, so I am not too familiar with sweeteners. Thanks for your help!

    • Jason Sanford says

      Hi! It means regular sugar, or brown sugar, or coconut sugar, or maple syrup, or agave, or whatever you use to sweeten foods like oatmeal or coffee where it doesn’t make a difference what one you use, if that makes sense 🙂
      Jason

  6. Linda says

    This recipe was off, for four cups of blueberries the crisp should be doubled, it tasted good but measurements were way off.

    • Jason Sanford says

      I think it just depends on your personal tastes! I prefer more berries to crisp, so I’m good with the way she has it currently, but you can definitely double the crisp part if you want a higher crisp to berry ratio! 🙂
      Jason

      • Meg says

        Linda is correct. To be fair, there’s no way the blueberry crisp represented in the photographs posted here were made according to this recipe. Even if you follow the suggestion of increasing the amount of oats & butter, there’s nowhere near that amount of crumble on top. This recipe basically yields a dish of baked blueberries with a very scant amount of crumble on top. It’s a stretch to call the end product a ‘crisp’. It is still delicious, and it is true that everyone may have their own preferences regarding amount of crumble, but the person/people Katie has developing the recipes for this site should be sure to actually make the recipe according to the ingredient amounts listed, and make sure any photographs are also of desserts that have been made according to the recipes. I’ve made lots of recipes from this site and everything has been delicious, but this isn’t the first time that following a recipe has led to results that were drastically different from what was expected based on the accompanying description and photos. No ill will at all intended by my post. The fewer the recipes that are unreliable on this site, the better for everyone.

        • CCK Media Team says

          Hi Meg, I work for CCK and can guarantee that the recipe – and others on her site – are photographed using the actual recipe as written. Katie’s method is to do both at the same time, formulate the recipe and then photograph it. I guess it would depend for this one if perhaps you packed the blueberries more than she did, but I was there for this particular photoshoot and can attest to it being the actual recipe 🙂

        • Jennifer says

          I made this with the extra crumble and fresh blueberries (even a little extra), looks just like the photo for me and tasted fantastic.

          • Alfie says

            I just recently made it, and it turned out looking almost exactly like the photos in her blog. Although, to be fair, I made it with the extra oats, and fresh blueberries, (straight from a blueberry farm). Maybe you didn’t add enough corn starch?

  7. sarah says

    Just made this, and it is going to be my new “go to” for fruit crisps. The salty/sweet topping together with the tangy sweet blueberries is spot on. I doubled the recipe but reduced the blueberries to 6 cups (for a double batch) since we love a little extra crisp. Oh, and I had six strawberries that needed to be used, so I tossed them in as well. Overall, the balance of flavors and texture was perfect!

  8. Lisa says

    This is my favourite berry crumble! I like to mix it with strawberries. The only thing I change is to cut back on the butter a little. I find 4 tbsp sufficient.

    • Lisa says

      It does not turn out the same if you do too many strawberries! I tried it and it turned out very runny and not tasty. Stick to mainly blueberries for this one!

  9. Carey Murray says

    This was absolutely delicious! Truly amazing. I went with the extra oats for more topping. I can’t believe how easy and delicious this was!

  10. Maureen Parker says

    I made this tonight with frozen berries, I didn’t wait for them to thaw and it came out great. I used maple syrup on the berries and coconut sugar in the crumble. Also used half coconut oil and half butter for the crisp. The whole family agreed this recipe is a keeper, thank you!

  11. Susan says

    Oh CCK, meals, snacks & desserts have been so much more fun and interesting since I discovered your blog last year! Having happily made made many of your recipes since then, I knew it was high time I left a comment and sincere thanks for all you do.

    This recipe inspired me to make fresh Peach, Blueberry & Roasted Hatch Chili Pepper Crisp, which was sensational! I skipped the sweetener in the fruit and used 4 tbsps plant butter in the crisp – perfect.

    Your many talents & lively spirit are always appreciated and especially welcome in the bizarre world that is 2020. Thanks again & keep up the incredible vegan work! 🌱

    • CCK Media Team says

      I’m sure it could. We just don’t know the timing because we haven’t tried, but it should definitely work!

  12. GiGi says

    OMG since Covd started I, like everyone else has been cooking up a storm. I found this recipe and oh my it is the best!! My family raved about it and has asked me to make it again several times so we are ready to do it again. I’ve made so many different cobblers and crisps etc. and this is by far my favorite that I have tried! Thank you so much for sharing this wonderful recipe.

  13. Kaija says

    My second time making it is in the oven right now, as I’m writing this. I had to make it a double batch, because last time it was gone in three hours. I actually saw someone eat the last piece right out of the pan. To be fair, I was eating some at the same time, and so was my mother, but you get the point. It was also slightly too sweet, so I took the sugar down a notch this time. Other than that, 10/10 recommend.

  14. Casper says

    I have this almost every morning for breakfast. Late at night when I want just a bite or two of something yummy, this fits the ticket. I’ve made it with blackberries also and it is amazingly simple and so delicious. I’ve even cut back the sweeteners because the fruit brings so much sweet on its own. I love this recipe.

  15. Janet says

    5 stars
    I love the grain free crisp. I made it with blueberries it was the bomb! A few days later I made it with apples. That was good too. I used allulose as the sweetener both times. I used the same amount you suggested. I thought it was perfect. My husband said it needed a little more sweetener.
    I may have missed it, but I can’t fins the nutrition facts for this or the keto banana bread.
    I love your blog and all the heathy recipes.

    • CCK Media Team says

      Thank you so much for making it! Nutition facts for Katie’s recipes are linked under the ingredients/instruction box in each recipe post 🙂

  16. Leah says

    5 stars
    Could you make this ready the night before and put it in the oven the next day?

    If going dairy free, would you recommend oil over another dairy free substitute?

    Thanks!

    • CCK Media Team says

      You absolutely could! Something like coconut oil or sunflower oil would work. Or vegan butter also works!

  17. Pam says

    5 stars
    yummm! This works great for fresh Spring -time rhubarb too! I used Gluten- free measure for measure flour for both the crisp crumble topping and as thickener in the fruit layer. Perfect in every way…. It was a bit tart with rhubarb but we like tart flavors. Great versatile recipe THANKS!

  18. Jenn says

    My blueberries swallowed up my crumble. I’m sure it will taste fine, but where did I go wrong? I used frozen berries so, once thawed, they were maybe a little too watery. Or maybe my King Arthur gluten free all-purpose flour caused the crumble to “spread” and get sucked in???

  19. Barb says

    5 stars
    Wow this is really good. I tossed the berries with coconut sugar (not necessary) and used almond flour in the crumble. I first made it with 4 Tbsp butter and coconut sugar, but I didn’t like that, so I remade it with regular organic sugar. A bit too sweet still so maybe I’ll try brown sugar next time, and less, but this is a keeper recipe for sure. I hesitated making it because blueberries are expensive here, but this is really tasty. I appreciate all the options you give.

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