This Blueberry Crisp Recipe with crisped oat topping is a quick and easy dessert that is always a favorite! Much like Apple Crisp and Strawberry Crisp, it is best served straight from the oven warm with a scoop of vanilla ice cream on top.
Fresh and frozen fruit crisp recipes are always a favorite around here!
It’s a dessert that is super easy to throw together and never fails to impress.
Juicy sweet blueberry filling is topped with a crunchy oat crumble that is melt in your mouth delicious!
This recipe uses frozen blueberries, making it an easy dessert that you can make any time of year!
Of course, if you want to use fresh blueberries you can.
Either way will be delicious!
How to make blueberry crisp with frozen blueberries
First, add the frozen blueberries to a bowl along with the other blueberry crisp filling ingredients: sugar, cornstarch, salt, and cinnamon.
You want to do this step first to allow the blueberries a little time to defrost.
Around 5 – 10 minutes is just right, and the blueberries will mix better with the cornstarch and sugar the longer they sit.
When you first mix them up, the filling will look like this:
The picture below is what they will look like once a few minutes have passed and you stir them again.
While the blueberries start to defrost, go ahead and make the crisp topping.
By the time you finish the filling should be ready to be stirred again.
How to make the blueberry crisp topping
To make the topping, you will need the following ingredients:
- brown sugar
- whole wheat flour
- rolled oats
- coconut oil
- unsalted butter
Measure the coconut oil and butter while solid, then melt until smooth in the microwave.
Add the melted coconut oil and butter to a mixing bowl with the remaining crisp topping ingredients.
Stir with a spoon or rubber spatula until combined.
The topping should resemble wet sand.
Now that your filling and crisp topping are ready, it is time to bake!
Add the blueberry filling to a pie dish, or other small baking dish.
Spread the crisp topping evenly over the top and place into a preheated 350 degree oven.
Bake for 50 – 60 minutes, or until the filling is nice and bubbly and the crisp topping is browned.
Watch carefully those last few minutes to make sure you get the top browned without burning it!
Serve warm with a scoop of vanilla ice cream on top for ultimate yumminess.
Can I make this recipe vegan?
Yes! That is easy to do.
Simply substitute the butter for vegan butter and the recipe is now vegan.
How to make blueberry crisp gluten free?
To make the crisp gluten free, all you need to do is change out the whole wheat flour in the crisp topping and use gluten free oat flour instead.
Can I use another flour besides whole wheat?
Sure! Regular flour will work as well.
If the mixture seems too wet, you can add up to 1/4 cup more flour as necessary.
You simply cannot go wrong with this delicious juicy crisp recipe.
Easily adaptable to fit any diet and tastes amazing every time!
More Crisp Recipes
Fruit crisps make the perfect easy no fuss dessert that never disappoints!
- Cranberry Apple Crisp
- Gluten Free Apple Crisp
- Blueberry Peach Crisp
- Easy Peach Crisp
- Cranberry Blueberry Crisp
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Blueberry Crisp Recipe
For the filling
- 6 cups frozen blueberries
- 1/4 cup sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
For the Crisp Topping
- 3/4 cups brown sugar
- 1/2 cup whole wheat flour
- 3/4 cup rolled oats
- 1/4 teaspoon salt
- 2 tablespoons coconut oil, melted
- 1/3 cup unsalted butter, melted
- Preheat the oven to 350 degrees
- Add the filling ingredients to a large mixing bowl: frozen blueberries, sugar, cornstarch, salt, and cinnamon
- Stir well and let the mixture sit for 5 - 10 minutes while you make the crisp topping
- Measure the coconut oil and butter while solid, then melt in the microwave until liquid
- Add all ingredients for the blueberry crisp topping to a bowl and mix together with a spoon or rubber spatula
- Once the blueberry filling has sat for a few minutes, stir again to make sure the blueberries are well coated in the cornstarch
- Add the filling to a pie dish, or small baking dish
- Spread the crisp topping evenly over the blueberries
- Bake the crisp for 50 - 60 minutes, or until the blueberry filling is bubbly and the crisp topping is browned and crunchy on top
- Serve hot with vanilla ice cream on top
To make this recipe vegan:
Use vegan butter in place of the unsalted butter.
To make this recipe gluten free:
Substitute gluten free oat flour for the whole wheat flour
Amount Per Serving: Calories: 308Total Fat: 12gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 20mgSodium: 140mgCarbohydrates: 50gFiber: 5gSugar: 33gProtein: 3g