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Blueberry Crisp
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4.75 from 8 votes

Blueberry Crisp

Once you try this recipe you will never want another! Perfection in every bite!
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Dessert
Cuisine: American
Keyword: blueberry crisp, blueberry crisp recipe
Servings: 12 large pieces
Calories: 422kcal

Ingredients

Blueberry Mixture

  • 10 cups fresh blueberries, washed
  • 1 cup (200 g) brown sugar*, packed
  • 1 tablespoon all-purpose flour
  • 1 teaspoon ground cinnamon

Crisp Mixture

  • 2 cups (180 g) quick-cooking oats
  • 2 cups (250 g) all-purpose flour
  • 2 cups (400 g) brown sugar, packed
  • 2 teaspoons ground cinnamon
  • 1 cup (2 sticks / 227 g) unsalted butter, cubed while cold

Instructions

  • Preheat oven to 375°F. Spray a 9x13-inch pan with baking spray or coat 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, 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 for 35-45 minutes.

Video

Notes

*The final dessert is not overly sweet, but some folks have made this recipe and removed the sugar from the fruit portion of the recipe. I have not tested this so can't speak to its flavor, but they have said it is still delicious and that you won't miss that brown sugar in the blueberry mixture.
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.
Can I Halve This Recipe?
Yes, absolutely, it makes a lot! You can then make this in an 8x8, 9x9, or cast iron skillet.

Nutrition

Serving: 1piece | Calories: 422kcal