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

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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!

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

  • Preheat oven to 375°F. Prepare a 9x13 pan with baking spray or coating with butter.

Blueberry Mixture

  • 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

  • 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. 
  • 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.

Notes

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

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. This was delicious. I halved the recipe and put in a 9×9 pan as someone else suggested. I also put half the amount of sugar as listed as and it still turned out great!

  2. oh my goodness, this is the best fruit crisp I have made. Crisps are my go to fruit dessert. The bottom layer makes the difference. This recipe is a keeper.

  3. 1 T. flour seems inadequate for 10 cups of blueberries. I don’t want a runny crisp… Other recipes have suggested 1 t. cornstarch per cup of berries. Help I’m so confused. Thanks in advance….happy Saturday

    1. HI Donnalee – the flour isn’t preventing the blueberries from releasing their juices – you want that to happen. I recommend making the recipe as-is and then determining what changes align with your preferences. You can always make a half batch to start.

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