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DELICIOUS is the word I hear most when people try this blueberry crisp recipe! Not only is it a crowd-pleaser, but it only takes 10 minutes of prep and can be made with fresh or frozen blueberries.
We love eating this fruit crisp hot or cold, especially with a scoop of ice cream! If you’re family also loves rhubarb, give this rhubarb crisp recipe a try!
What Size Dish to Use for Fresh Blueberry Crisp
- 8×8 inch pan
- 8 inch round pan
- 9×9 inch pan
- 9 inch round pan
- 7×11 inch pan
Basically you can use any dish that is 2 to 2.5 quarts.
Best Blueberry Crisp Ingredients
BLUEBERRY FILLING
- 6 cups fresh blueberries, 6 cups is about 3 pints
- ½ cup granulated sugar
- 3 tbsp cornstarch
TOPPING
- 1 cup old fashioned rolled oats
- ½ cup all purpose flour
- ½ cup brown sugar
- ½ tsp cinnamon
- ½ tsp salt
- 1 stick unsalted butter, cold and cut into pieces, 1/2 cup
How to Make Blueberry Crisp with Oatmeal
- In your baking dish, combine the blueberries, sugar and cornstarch. Toss with a spoon or spatula to combine.
- In a mixing bowl combine the old fashioned rolled oats, flour, brown sugar, cinnamon, salt and cubed cold butter. Use your fingers or a pastry cutter to cut the butter into the mixture. Mix until its “sandy” in texture, it’s okay if there are pea sized clumps of butter! Use your hands to squeeze the mixture together.
- Use your fingers to break the topping into clumps and evenly distribute the topping all over the blueberries. Bake until bubbling and golden.
How to Make this Blueberry Crisp Recipe ahead of time
You can make both the filling and topping 1-2 days ahead of time and store them separately in the fridge until you’re ready to assemble and bake the crisp.
Store the filling in an airtight container and store the topping in a plastic bag or form it into a flat disc and wrap it in plastic wrap.
Substitutions for Blueberry Crisp with Oats
How to Make Blueberry Crisp with Frozen Blueberries
Substitute the fresh blueberries for the same amount of frozen blueberries. Do not thaw the blueberries. For best results, be sure to use the highest quality frozen blueberries.
How to make this Blueberry Crisp Recipe Gluten Free
Use certified gluten free rolled oats to make this crisp gluten free! We recommend Bob’s Red Mill Gluten Free Oats.
Incorporating Other Berries
You can add in other berries like strawberries, raspberries, or blackberries. Just make sure the total amount of berries is equal to 6 cups.
Best Blueberry Crisp Recipe Tips
- You want to see the blueberry juices bubbling up around the edges of the pan, that indicates the crisp is done!
- You want the topping to turn golden brown.
- Substitute quick cooking oats in place of the old fashion rolled oats, however the topping may not be as chewy or crispy.
- Allow the crisp to cool for 10-15 minutes once removed from the oven. This allows the juices to thicken as it cools.
How to Thicken Blueberry Crisp
We use cornstarch in our crisp to thicken the blueberry filling. Cornstarch thickens more efficiently than flour and gives the fruit filling a shiny, glossy finish, as where flour can create a cloudy filling.
How to Store Blueberry Crisp with Oatmeal
How to Reheat Blueberry Crisp with Oats
To reheat leftover berry crisp, place the dish, uncovered, in a 350ºF oven for 10-15 minutes or until the fruit filling bubbles.
How to Freeze the Best Blueberry Crisp
Do not bake before freezing. Assemble and freeze the berry crisp in a freezer and oven safe pan, like a glass or foil pan. If your pan has a lid, use that. Otherwise wrap the pan in plastic wrap then cover the top with aluminum foil. Store in the freezer for up to 6 months.
When ready to bake, place in a 350ºF oven for 60 minutes. Check to see if the fruit is bubbling, if so remove the crisp from the oven. If the filling isn’t bubbling, continue to bake until it bubbles. If the topping is browning too much, cover the pan with aluminum foil.
More like this Fresh Blueberry Crisp
Fresh Blueberry Crisp with Oatmeal FAQs
While it’s not absolutely necessary to refrigerate blueberry crisp, it’s generally a good idea if you plan to store it for more than a day. Refrigeration helps to keep the blueberry filling fresh and prevents it from spoiling quickly due to the moisture content. Additionally, refrigeration can help maintain the crisp topping’s texture for a longer period.
Making a blueberry fruit crisp ahead of time is a great idea for saving time on busy days or for entertaining guests. You can prepare the crisp, cover it tightly, and store it in the refrigerator for up to 2 days before baking. Bake as instructed when you’re ready.
If your blueberry crisp is watery, it may be due to the natural juices released during baking, especially if the berries are ripe. To prevent this, add extra thickener like flour or cornstarch before baking and let the crisp cool after removing it from the oven to thicken the filling.
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Fresh Blueberry Crisp Recipe
Ingredients
Blueberry Filling
- 6 cups fresh blueberries, 6 cups is about 3 pints
- ½ cup granulated sugar
- 3 tbsp cornstarch
Topping
- 1 cup old fashioned rolled oats
- ½ cup all purpose flour
- ½ cup brown sugar
- ½ tsp cinnamon
- ½ tsp salt
- 1 stick unsalted butter, cold and cut into pieces, 1/2 cup
Instructions
Blueberry Filling
- Preheat the oven to 350ºF. In your baking dish (use can use a 8×8 inch pan, 8 inch round pan, 9×9 inch pan, 9 inch round pan, 7×11 inch pan, basically you can use any dish that is 2 to 2.5 quarts) combine the blueberries, sugar and cornstarch. Toss with a spoon or spatula to combine.
Topping
- In a mixing bowl combine the old fashioned rolled oats, flour, brown sugar, cinnamon, salt and cubed cold butter. Use your fingers or a pastry cutter to cut the butter into the mixture. Mix until its “sandy” in texture, it’s okay if there are pea sized clumps of butter! Use your hands to squeeze the mixture together.
- Use your fingers to break the topping into clumps and evenly distribute the topping all over the blueberries.
- Bake for 40-45 minutes. Check to see if the crisp is bubbling and if the topping is golden. If those two things have not occurred, bake for 10-20 additional minutes. The bake time will depend on what size of pan you used. I baked my crisp for 60 minutes in an oval 7×11 inch pan.
- Allow the the crisp to cool for 10-15 minutes, then serve.
Thus was DELICIOUS! Â Thank you for the recipe! Â
Can you make this ahead of time and put it in the refrigerator and bake it the next day?
Yes, you can!