Loaded with ripe fresh blueberries and topped with an addicting pecan/oat topping - this blueberry crisp recipe is the perfect summer dessert. Especially if you add some homemade vanilla bean ice cream on top!
It is officially blueberry season right now in Maryland. Now I know it varies by states, with the south having fresh blueberries earlier in the year, but if you are in the middle of blueberry season - take advantage of it.
Fresh fruit always tastes different to me, but fresh blueberries might be the biggest outlier. They just burst with flavor. And what better way to celebrate the summer than making some delicious fruit crisp.
While the blueberries are the star, what really puts this easy blueberry crisp recipe over the top is topping. Instead of just oats, spices and sugar, which is the traditional topping - I add chopped pecans which gives it even more crunch and added flavor.
And a good crisp doesn't work without vanilla ice cream. While I shared mine above, you certainly can just buy some but if you have the time, make your own! So go pick some fresh blueberries and give this blueberry crisp a try. But if you feel like another refreshing dessert, there are plenty of options - from orange creamsicles to strawberry lemon bars.
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Ingredient Notes
- Blueberries - fresh is always best.
- Sugar - I use granulated sugar for the blueberry mixture and light brown sugar for the topping.
- Lemon juice - you need the acid to offset the sweetness.
- Cornstarch - important as it helps thicken the blueberry filling.
- Spices - the cinnamon and nutmeg enhances the flavor.
- Pecans - adds crunch and flavor to the topping.
- All-purpose flour - binds everything together.
- Old-fashioned oats - helps give some texture to the topping.
- Butter - it helps create that melt-in-your mouth texture for crumble topping.
Ingredient Swaps
As with any recipe, you can switch things up if needed. Some variations include:
- It's called a blueberry crisp for a reason, but you can use other fruit like raspberries or strawberries which are also a great late spring/early summer fruit.
- I like using the combo of granulated sugar and light brown sugar, but you can use one of all or the other.
- I'm a fan of pecans for the crunch, but other nuts like almonds, walnuts or hazelnuts work great.
- I use all-purpose flour but whole wheat flour is a good substitute.
Step-by-Step Photos
Please note full ingredient list and instructions can be found in recipe card below.
Add the blueberries, sugar, lemon juice, cornstarch and salt in a 2 quart baking dish, tossing to combine. Add all of the topping ingredients, except for the butter to a bowl, mixing to combine.
Incorporate the butter into the topping until it resembles coarse meal. Spread over the blueberries and then bake at 375°F for 35-40 minutes, or until golden brown.
FAQs
Fruit crisps have a layer of fruit on the bottom and a tapped with some type of streusel which is made from flour, sugar, oats and butter.
A cobber has the fruit at the bottom as well but is topped with a thick batter similar to dumplings, drop biscuits or pie crust and doesn't have oats.
Yes frozen blueberries will work as well. You can use the same amount as you would fresh blueberries.
The beauty of desserts like this is that you can substitute the fruit to your liking. Replace the blueberries with the same amount of apples, peaches, blackberries, cherries, raspberries or strawberries.
Yes. Both the filling and topping can be prepared up to 3 days in advance. Refrigerate them separately or just prepare in the baking pan.
You can keep in the fridge for 3-4 days or in the freezer for 3 months.
This is where a microwave is best. Just reheat small portions in the microwave on high power until warm, 45 to 60 seconds.
Equipment
The equipment you use is important to how the recipe turns out. What is needed is the following:
- Large bowl - used to whisk together the ingredients.
- Baking pan - you want a 2 quart or an 11x7 pan.
- Pastry blender - used to cut up the butter into the topping ingredients.
Pro Tips/Recipe Notes
- It goes without saying, but fresh blueberries make for a great crisp. I usually make this when blueberries are in season.
- Don't over sweeten the blueberries. Remember the blueberries are the star here.
- Cornstarch is an important ingredient in making the filling thicker so don't skip using it. You can use flour in a pinch, but cornstarch is better.
- No crumb topping is complete without oats, but the secret ingredient here is the pecans which gives the crumb topping extra flavor and crunch.
- Don't forget to top the blueberry crisp with some ice cream. While it is not required, the cold ice cream complements the warm crisp perfectly.
Other Dessert Recipes
If you’ve tried this blueberry crisp or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Blueberry Crisp
Ingredients
Filling
- 6 cups blueberries
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- ¼ teaspoon salt
Topping
- 1 cup chopped pecans
- ½ cup all-purpose flour
- ½ cup old-fashioned oats
- ½ cup light brown sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- ½ cup cold unsalted butter, diced into small pieces
Instructions
- Preheat oven to 375°F. In a large bowl, toss together blueberries, sugar, lemon juice, cornstarch and salt.
- Make the topping by combining the chopped pecans, flour, oats, sugar, cinnamon, nutmeg and salt in a medium bowl. Use a pastry blender or 2 knives to work in the butter until topping resembles coarse meal.
- Butter an 11 x 7 inch baking dish. Add blueberry mixture to baking dish. Top with crumb topping.
- Bake for 35-40 minutes or until topping is golden brown and fruit is bubbling. Cool slightly and serve warm.
Notes
- It goes without saying, but fresh blueberries make for a great crisp. I usually make this when blueberries are in season.
- Don't over sweeten the blueberries. Remember the blueberries are the star here.
- Cornstarch is an important ingredient in making the filling thicker so don't skip using it. You can use flour in a pinch, but cornstarch is better.
- No crumb topping is complete without oats, but the secret ingredient here is the pecans which gives the crumb topping extra flavor and crunch.
- Don't forget to top the blueberry crisp with some ice cream. While it is not required, the cold ice cream complements the warm crisp perfectly.
Chris says
I might make this with blackberries!