Blueberry Crisp - the very best recipe!

This sweet and buttery blueberry crisp recipe is the perfect summer party dessert. It’s quick to make and always gets rave reviews from everyone who tries it!

The best homemade blueberry crisp

Whether I’m entertaining guests or hosting a holiday BBQ, this is one of my favorite recipes for a super easy dessert.

The classic fruit chips are great for potlucks, brunch or Sunday night dinner and have always been a staple in my family.

It was originally my grandmother’s recipe and I’ve made it so many times I could probably bake it with my eyes closed.

The ingredients can be easily modified to use whatever fruit you have on hand. Raspberries, apples, blackberries, cherries and peaches go great with this healthy and popular dessert.

You May Also Like Brownie in a mug

Blueberry Oatmeal Crisp

These easy berry chips are the perfect dessert to celebrate blueberry season, and the recipe is sure to be a hit with friends and family.

The thick and sweet blueberry filling is topped with a crunchy oatmeal streusel crumb topping. No wonder there are never leftovers!

Equally delicious in spring, summer, and fall, this easy fruit chip is a welcome addition to any Memorial Day, Fourth of July, or Labor Day barbecue.

You can use fresh or frozen blueberries so you can enjoy the recipe all year round.

Add leftover oats to a peanut butter banana smoothie

Watch the blueberry crisp recipe video above

Super healthy delicious blueberry oat crisp recipe

What is the difference between a crisp and a cobbler?

Fruit crisps or streusel traditionally consist of a layer of fruit on the bottom and a simple streusel topping made of flour, sugar and butter.

In contrast, a cobbler has a thicker dough reminiscent of drop cookies, dumplings, scones or pie crust. Cobblers are usually made without oats.

Can I use other fruit?

You can substitute other fruits in this recipe.

Feel free to substitute chopped peaches, plums, strawberries, blackberries, raspberries, cherries, or apples for some or all of the blueberries, as in this Apple Crisp recipe.

You can also add a handful of chopped walnuts, almonds, or pecans for more consistency. Or sprinkle some grated coconut or mini chocolate chips on top.

For a bright and delicious blueberry-lemon crisp, stir in a teaspoon or two of lemon zest into the blueberry filling before adding to the pan.

Classic Blueberry Crumble Recipe (vegan, gluten-free)

For a gluten free version

Oatmeal, gluten-free all-purpose flour, or grain-free almond flour can be used in place of the wheat flour in the recipe to make it gluten-free.

I haven’t tried sorghum or rice flour but think they should work. If you try any of these flours before me, be sure to report back.

While many people with gluten intolerance still eat regular oatmeal, if you have celiac disease or are unsure and want to be on the safe side, look out for certified gluten-free oatmeal. Quinoa flakes should also work.

Paleo or keto blueberry crisp

For a flour-free version of the recipe, or a low-carb blueberry crisp without the oatmeal, try this grain-free blueberry crumble recipe made with almond flour.

I’ve read conflicting things about whether or not blueberries are keto friendly.

So if you want to make the recipe for someone who is on a keto diet, I would recommend asking the person if they are consuming it first.

Vegan Blueberry Crisp

The recipe is vegan if you use coconut oil or plant-based butter.

There are numerous vegan butter options on the market. Most regular grocery stores in the US, as well as stores like Whole Foods, Target, and Walmart, should stock at least one or two options. Brands include Melt, Earth Balance, I Can’t Believe It’s Not Butter, Country Crock and Smart Balance Light.

While shortening isn’t the healthiest option, it will work in the recipe if it’s all you can find. Crisco and Spectrum spreads are both vegan.

Vegans love this vegan carrot cake too

Easy Homemade Oatmeal Blueberry Crisp Recipe

Ice cream topping options

keto ice cream

coconut milk ice cream

almond milk ice cream

Homemade Frozen Yogurt (2 ingredients)

Banana ice cream

Or serve in a bowl with yogurt or a dollop of non-dairy milk froth, almond milk, whipped cream, or melted coconut butter.

My favorite way to eat the homemade fruit crumbles is when I warm them up and top them with a scoop of vanilla ice cream, allowing the cold, creamy ice cream to melt into the warm berries underneath.

Blueberry crisp and vanilla ice cream are made for each other.

How to make the recipe

Start by preheating the oven to 375 degrees Fahrenheit.

Gather all the ingredients and read through the recipe. Grease a 20 cm square baking tin or line the bottom of the tin with baking paper.

If using frozen berries, be sure to thaw them and blot off any excess water or ice crystals.

Combine the blueberries, sweetener, and optional cornstarch in a medium mixing bowl. Spread this mixture in the prepared baking pan.

In a large mixing bowl, whisk together flour, rolled oats or rolled oats, sugar, and ground cinnamon.

Using a cookie cutter, fork, or whisk, cut the butter or coconut oil into the dry ingredients until uniform, small crumbles form. Alternatively, you can shred the butter by chopping the ingredients in a food processor. If you’re using liquid oil, just stir it into the crumbles.

Sprinkle the sprinkles evenly over the blueberry layer. Place the pan on the middle shelf of the oven and bake for 25 to 30 minutes.

The filling should be thick and bubbly, and the crust should be lightly golden.

Serve the blueberry crisp hot or let it cool. The consistency of the filling will thicken significantly as it cools. It will also thicken overnight.

Cover leftovers in an airtight container and refrigerate for up to five days or freeze for up to two months. Thaw before serving.

Healthy Blueberry Crisp

With four cups of blueberries in the recipe and less than a third cup of sugar for the entire pan, this is already a remarkably healthy dessert.

To make the crumbles even healthier, you can omit the 1 1/2 tablespoons of sweetener and reduce the butter to just 4 tablespoons, or use a light butter spread.

For a low-fat version, you can omit the butter altogether. While it won’t be as rich and buttery, it’s still very tasty. The butter and oil-free version is a particularly good, healthy breakfast alternative to muesli. Try mixing it with yogurt or oatmeal.

For a sugar-free version, simply replace the sugar with xylitol or erythritol.

Or, for a naturally sweetened blueberry crisp, use 1/3 cup date sugar or 1 cup pitted dates in a food processor until finely diced. To sweeten the recipe, use the diced dates instead of sugar. Unrefined coconut sugar also works well in the recipe.

More blueberry recipes

Vegan blueberry pie

Healthy Blueberry Muffins

Keto Blueberry Muffins

Blueberry Donuts

Chia Pudding Recipes

How to make the best healthy, crunchy blueberry summer dessert

The recipe was inspired by my Strawberry Oatmeal Bars and this Peach Crisp.

4 cups blueberries, fresh or frozen
1 1/2 tablespoon sweetener of your choice
optionally 1 tbsp cornstarch
1/3 Cup Flour, like white, spelled or oats (or here is a low-carb variant)
1/2 Cup Rolled oats or oatmeal
1/4 Cup Sugar, also unrefined if desired
1/2 tsp Cinammon
6 tablespoon butter or coconut oil

*The cornstarch will thicken the filling, but I made it without and it’s just as good, so feel free to omit it if you like. If you like more sprinkles, increase the oats to 2/3 cup and the butter to 8 Tbsp. For all other ingredient substitutions, see the notes at the top of this post.Preheat the oven to 375 F. Grease an 8×8 pan (or double the recipe for a 9×13). If using frozen berries, thaw them first. Mix together berries, sweetener of your choice, and optional cornstarch, then spread in pan. Mix all remaining ingredients except butter in a mixing bowl. Using a fork or cookie cutter, cut the butter into the dry ingredients until small crumbles form. (If you’re using oil, just stir it in.) Sprinkle the crumbles evenly over the berries. Bake on the middle shelf for 25-30 minutes or until bubbles form and lightly browned. Let cool before serving as it will thicken as it cools. The crumbles will also thicken overnight. Store leftovers covered in the refrigerator, alternatively freeze. Serve hot or cold. If you try the recipe, be sure to rate it below!View nutritional information