Blueberry Crisp

I may have a slight obsession with blueberries… and almonds. I just can’t seem to get enough of this sweet, crunchy combo!

Blueberry Crisp | lifemadesimplebakes.comWayyy back (ok, so last fall) when I made this browned butter pear crisp, I immediately wanted to re-make it with blueberries. But it was November and blueberries were $4.99 a carton ????. There was no way I could justify buying them. No way. So I made a little note on my calendar for April to buy ’em cheap and toss them into this amazing blueberry crisp. I’m so glad I did.

Blueberry Crisp |

This recipe is one we’ll be making all summer long. It’s simple, perfectly sweet and goes great with a big scoop of homemade vanilla bean ice cream. Sprinkle a few toasted almonds on top and you’ll be licking every inch of your bowl clean. I’m kidding, of course, but only kind of ????.

Blueberry Crisp |

Start by tossing the blueberries into a mixture of granulated sugar (I went easy on the sugar but wanted a little in there to balance out the tart ones), lemon zest, lemon juice and cornstarch. Pour into a 9×6 baker and then mix up the topping.

Blueberry Crisp |

For the topping, whisk together some all-purpose flour, old fashioned oats, brown sugar, salt and cinnamon. Using a pastry blender, cut the cold, cubed butter into the mixture. NOTE: I really don’t like sandy/dry toppings on my crisps (or muffins for that matter). This method creates a really nice crumb. Anyway, when pea size clumps (or a bit larger) form, sprinkle over the blueberries and place into the oven to bake for 30-35 minutes or until the juices start to bubble up and the top is golden brown.

Blueberry Crisp |

Let the crisp sit for about 10 minutes before serving, that way the liquid sets a bit. Serve warm with sprinkle of almonds and a big scoop of ice cream. Enjoy!!




4.0 from 4 reviews
Blueberry Crisp
Prep time
Cook time
Total time
This sweet & simple blueberry crisp is the perfect treat for spring and summer. It's loaded with fresh blueberries and topped with an irresistible crumble.
Yield: 4-6 servings
  • 4 c. fresh (or frozen) blueberries
  • 2 tbsp. granulated sugar*
  • 1 tbsp. cornstarch
  • 2 tsp. lemon juice
  • 1 tsp. lemon zest

  • For the topping:
  • ½ c. all-purpose flour
  • ½ c. old fashioned oats (I did a heaping ½ c.)
  • ¼ c. brown sugar, packed
  • ¼ tsp. salt
  • ¼ tsp. ground cinnamon
  • 8 tbsp. (1 stick) butter, cold and cubed
  1. Preheat an oven to 375° degrees. Lightly butter or spray a 9x6-inch baker or an 8x8-inch baking dish.
  2. In a medium size mixing bowl, toss the blueberries in the sugar, cornstarch, lemon juice and lemon zest. Pour into the prepared dish and set aside.
  3. In a medium size mixing bowl, whisk together the flour, oats, brown sugar, salt and cinnamon. Using a pastry blender, cut in the butter until pea size (or slightly larger) form. Sprinkle over the blueberries.
  4. Place in the oven and bake for 30-35 minutes or until the juices bubble and the top is golden brown. Remove form the oven and allow to cool for 10-15 minutes before serving.
*If you prefer your crisp on the sweeter side, add up to 2 additional tablespoons of sugar.

Recipe source: Life Made Simple