Fresh Blueberry Crisp with Oatmeal Crumble

This is the best blueberry crisp you’ll ever make! It’s everything you want in a summer dessert: perfectly balanced, not too sweet, very berry forward, with an extra thick crisp topping. Serve warm with a generous scoop of vanilla ice cream!

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As soon as summer hits, I’m baking with blueberries all season long. This blueberry crisp with oats is a seasonal favorite for me. It’s so simple to throw together, and it comes out of the oven jammy, bubbling, and perfect.

One trick I’m using from my blueberry pie recipe: adding a spoonful of blueberry preserves to the filling. It makes the fresh blueberries taste especially vibrant. Lemon zest and juice add another layer of brightness!

Craving more blueberry treats? Try the best blueberry galette, perfect lemon blueberry muffins, or a slice of blueberry crumb cake next!

Overview: How to Make Blueberry Crisp

Mix together rolled oats, flour, brown sugar, cinnamon, and salt in a medium bowl.

Cut in cubed butter with a pastry blender until the mixture is well combined and forms large crumbs. Place the crisp topping in the freezer to chill until you’re ready to use it.

Whisk together sugar, arrowroot starch, and salt in a large bowl. Add blueberries, preserves, lemon zest, and juice, then gently toss everything together until well coated.

Spoon blueberry filling into prepared baking dish and sprinkle evenly with topping. Bake until topping is golden and filling is bubbling, about an hour.

Let cool for at least 1 hour so the filling has time to rest and thicken slightly. You’re going to love this easy blueberry dessert!

Fresh Blueberry Crisp with Oatmeal Crumble

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 5 reviews

• Author: Laura Kasavan
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Yield: 6 to 8 servings
• Category: Dessert
• Method: Bake
• Cuisine: American

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Description

This is the best blueberry crisp you’ll ever make! It’s everything you want in a summer dessert: perfectly balanced, very berry forward, with an extra thick crisp topping. Serve warm with a generous scoop of vanilla ice cream!

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Ingredients

Crisp Topping

• 1 1/2 cups (126 g) rolled oats
• 3/4 cup (105 g) all-purpose flour
• 3/4 cup (150 g) light brown sugar
• 3/4 tsp cinnamon
• 1/2 tsp (3 g) salt
• 3/4 cup (168 g) cold unsalted butter, cubed

Blueberry Filling

• 1 cup (200 g) granulated sugar
• 1/2 cup (64 g) arrowroot starch (or cornstarch)
• 1/8 tsp salt
• 6 cups (1020 g) fresh blueberries
• 2 Tbsp (40 g) blueberry preserves
• 1 tsp lemon zest
• 1 tsp lemon juice

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Instructions

1. Place a rimmed baking sheet lined with foil in the oven and preheat to 350°F. Lightly grease a 9 x 11-inch rectangular baking dish or 11-inch oval baking dish.
2. Make topping: Combine oats, flour, brown sugar, cinnamon, and salt in a medium bowl. Cut in butter with a pastry blender until well combined and large crumbs form. Chill in the freezer until ready to use.
3. Make blueberry filling: Whisk together sugar, arrowroot starch, and salt in a large bowl. Add blueberries, preserves, lemon zest, and lemon juice. Toss gently to combine. Spoon blueberry filling into prepared baking dish and sprinkle with crumble topping.
4. Bake crisp: Place baking dish on preheated baking sheet and bake for 55 to 60 minutes, until golden and filling is bubbling. Cool crisp on a wire rack for 1 hour before serving.
5. Store leftover crisp tightly covered (or in an airtight container) in the refrigerator up to 2 days. Reheat in a warm oven (350°F) for 15 to 20 minutes, until heated through.

Notes

Make ahead: Crisp topping can be made 1-2 days in advance and refrigerated until ready to use.

Gluten free crisp: Make a gluten-free version of this blueberry crisp by substituting gluten-free oats and gluten-free flour in the topping.

Photography by Saltwater Studio