Blueberry Crisp

filed under: Cakes · Dessert on July 1, 2019

This Blueberry Crisp is heaven on a plate. If you are a fan of blueberries, this is the recipe you must try! This blueberry version was inspired by my Apple Crisp, a recipe that has been made (and loved!) by hundreds!

Blueberry Crisp

Double Crust Blueberry Crisp

You read that right. Two layers of crispy oatmeal crust perfection. I tested this recipe several times before coming back to the original. Fun fact for you… this recipe is excellent both hot and cold!

It is the ideal combination of rich oat crisp paired with fresh blueberries and just the right about of buttery richness. If you are looking for the best blueberry crisp you have ever tried, look no further.

Blueberry Crisp Recipe

Brown Sugar Blueberry Crisp

Most recipes call for all granulated sugar or 1/2 granulated and 1/2 brown. While these recipes are sweet, they lack the depth of flavor that all brown sugar adds. And after you try this blueberry crisp, you will definitely understand what I mean! I used a light brown sugar, but you can use a dark brown sugar as well. If you don’t happen to have any brown sugar on hand, you can always make your own!

How to Make Homemade Brown Sugar
For light brown sugar add 1-2 tablespoons of molasses to 1 cup of granulated sugar. For dark brown sugar add 3-4 tablespoons to 1 cup of granulated sugar. I like to mix up a big batch in my food processor but you can also mix by hand if you prefer.

Double Crust Blueberry Crisp

Fresh vs Frozen Blueberries

I much prefer using fresh blueberries in this recipe. They tend to stay firm and release their sweet juices just at the right time while baking. However, this recipe calls for 10 cups of blueberries, and unless you can hit the blueberry farm like we do every summer, that might get expensive.

If you want to use frozen blueberries, you will want to bake them frozen. Do not thaw. If you thaw them they will get very mushy and you won’t be able to toss them in the sugar & flour mixture.

When using frozen blueberries, you will also need to bake the crisp for 15 minutes longer. I recommend adding foil to the top for the last (additional) 15 minutes so that the crisp doesn’t burn.

Oat Mixture for Blueberry Crisp

Oat Mixture for Blueberry Crisp

As you can see I use brown sugar in the blueberry coating as well as the oat mixture. But let’s talk about the butter because that is equally important. I like to use good quality salted butter and like to make sure that it is cold.

The amazing thing about this double-crust layer is that it changes depending on how long you bake the crisp.

  • If you bake at 375°F for 35 minutes, the bottom oat mixture will be slightly caramelized and gooey while the top will be perfect crispy deliciousness.
  • If you bake at 375°F for 45 minutes, the bottom oat mixture will be crispy throughout. The top will be darker, but if you prefer a less dark crispy top you can add a foil tent to the crisp after 35 minutes.

 

The Best Blueberry Crisp

How Do You Serve Blueberry Crisp?

We love it warm, served right out of the pan. However, it is equally as good when served cold! I have never enjoyed cold crisp until I tried this blueberry version and I hope that you are able to try it straight out of the fridge too! (If you do please let me know what you think!)

My family was split in half on whether they liked it best with ice cream or whipped cream. I much preferred the real vanilla bean ice cream… when it melts into the warm crisp it creates this glorious soupy dessert that I can’t get enough of. If you think whipped cream will be what you like best, I highly recommend homemade.

Whipped Topping vs. Homemade Topping

I freely admit that I love a big ole bite a cool whip and love how easy it can make recipes. This one in particular benefits from the subtle flavor and texture of homemade.

To make whipped topping from scratch you take 1 cup of heavy whipping cream and add 1-2 tablespoons of confectioners sugar. Whip the heavy whipping cream for a couple of minutes with your hand-held mixer until you have soft peaks. Sprinkle the confectioner’s sugar over top and keep mixing on high until there are stiff peaks. I do recommend using a large bowl to avoid splatter. Serve immediately.

The Best Blueberry Crisp Recipe

Love Summer Desserts? Here are some reader favorites!

Orange Creamsicle Pie

Blueberry Lemon Heaven Dessert

Piggy Pie Dessert

Blueberry Galette Dessert

4.8 from 5 votes
Blueberry Crisp
Blueberry Crisp
Prep Time
20 mins
Cook Time
45 mins
Total Time
1 hr 5 mins
 

Once you try this recipe you will never want another! Perfection in every bite!

Course: Dessert
Cuisine: American
Keyword: blueberry crisp, blueberry crisp recipe
Servings: 12 large pieces
Calories: 422 kcal
Author: Amanda Rettke
Ingredients
Blueberry Mixture
  • 10 cups fresh blueberries, washed
  • 1 cup (200g) brown sugar
  • 1 tablespoon all-purpose flour
  • 1 teaspoon ground cinnamon
Crisp Mixture
  • 2 cups (180g) quick-cooking oats
  • 2 cups (250g) all-purpose flour
  • 2 cups (400g) packed brown sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1 cup (2 sticks, 226g) butter, cubed while cold
Instructions
  1. Preheat oven to 375°F. Prepare a 9x13 pan with baking spray or coating with butter.

Blueberry Mixture
  1. Place blueberries in a bowl. Add brown sugar, flour, and cinnamon. Stir gently and make sure every blueberry is covered in the sugar mixture. Set aside.

Crisp Mixture
  1. Combine the oats, flour, brown sugar, baking powder, baking soda, and cinnamon together. Add in the cubed butter and use your hands to combine. You want the butter to be pea-sized and coated entirely. You should have 6 cups. 

  2. Spread 3 cups over the bottom of your prepared pan and press flat. Pour the blueberry mixture over top and press down with rubber spatula. Pour remaining crisp mixture over top of the blueberries and bake uncovered at 375°F for 35-45 minutes.

Recipe Notes

Be sure to read the blog post if you are using frozen blueberries! Your baking time will change.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  • florinda salvador says:

    hi, I want to request can you make a compilation of your all cake, cookies and desert recipes in a magazine or books? this will make us easy to learn all your original recipes and willin to buy them. how I love them all. more power

  • Joan Axner says:

    Looks delish. How do I make it so that it is 4 servings

    • Amanda Rettke says:

      You could cut the recipe in half. 🙂

  • ED HAYWOOD says:

    Going to try this as it looks similar to your “Best Apple Crisp” recipe which I LOVE! Blueberries are in abundance now at NJ farm stands, so it is a good time to buy. Thanks for your recipes.

    • Amanda Rettke says:

      I bet you are going to love it Ed! Be sure to let me know! 🙂

  • Sandy wallenburg says:

    Can I do the same thing with rhubarb but add more sugar to rhubarb?

    • Amanda Rettke says:

      I am making this recipe into a rhubarb today… I will post the recipe once it’s perfected! 🙂

  • Christina says:

    Looks amazing. Think it will be ok halved? I would prefer fresh blueberries but until our crop is in don’t want to break the bank. Going to make tonight for b for brunch tomorrow.

  • Christina says:

    Baaaah. Sorry. I saw it is totally ok to half this! Sorry for not reading comments first.

  • Kathy Conner says:

    This was excellent, however, next time i’ll add more flour to the blueberries before adding them to the pan. The bottom crust all but disappeared in all of the blueberry juice. Did anyone have this problem? They were very fresh picked berries. Other than that, the taste and top crust were incredible!!!!

    • Amanda Rettke says:

      Hi Kathy! The “sauce” should be thicker, not runny at all. It might have needed a few more minutes in the oven. But happy you liked the taste!!

  • Kit Lawson says:

    Absolutely fabulous! Halved the recipe in 9×9 for 40 minutes…warm with vanilla ice cream! A keeper!

  • Christina says:

    “Holy crap. What on earth did you do to that crisp?? It’s unreal”….. from my sister in law. I think it was a success. Round two in the oven now. I can’t get enough of this!

    • Amanda Rettke says:

      YAY!!! So thrilled you all love it! <3

  • Christina says:

    Full disclosure. My first review which was raving apparently was based on me misreading the flour amount in the blueberries……… clearly I should drink more wine when baking because i saw 1 cup of flour……. so making it the second time I was like whaaaaat……… 1tbsp!?!? Oops. Ok. So this crisp is even the bigger bomb than before. It is so dang delish my kids cleaned up all their toys at the promise of seconds tonight. You rock. Thank you.

    • Amanda Rettke says:

      HAHAHAHAH I 100% support drinking more wine while baking. 😂

  • Jennifer says:

    What about different berries, like blackberries or raspberries?

  • Joe says:

    Hello! Loved this recipe….how would you modify it for peaches? Thanks!

  • Joe says:

    Fogort to rate with my comment.

  • Tamala says:

    Hello just checking if I use frozen blueberries how that would differ for baking time? Thanks!

  • Tamala says:

    Oh thanks, but I found the extra baking time on the blog!

  • Don't Pass on Dessert!