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Loaded with ripe fresh blueberries and topped with an addicting pecan/oat topping – this blueberry crisp 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 blueberry 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 crisp a try.
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Recipe Ingredients
- Blueberries – fresh is always better.
- Granulated sugar – where the sweetness comes from.
- Lemon juice – needed acid to offset the sweetness.
- Cornstarch – helps thicken the blueberry filling.
- Cinnamon, nutmeg, salt – enhances the flavor.
- Pecans – added crunch and flavor to the topping.
- All-purpose flour – used to bind everything.
- Old-fashioned oats – adds texture to the topping.
- Light brown sugar – granulated works as well.
- Unsalted butter – creates that crumb topping when melted.
How to Make Blueberry Crisp
- Add blueberries, granulated sugar, lemon juice, cornstarch and salt in 11×7 or 2 quart baking dish and toss to combine.
- In a medium bowl, make the topping by adding the chopped pecans, flour, oats, brown sugar, cinnamon, nutmeg and salt and toss to combine.
- Use pastry blender or two knifes to incorporate butter into topping until it resembles coarse meal.
- Evenly spread topping over blueberries.
- Bake at 375°F for 35-40 minutes or until topping is golden brown and blueberries are bubbling. Let cool slightly before serving.
Difference Between a Crisp and Cobbler
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.
Can I Use Frozen Blueberries?
Yes frozen blueberries will work as well. You can use the same amount as you would fresh blueberries.
Can I Use Other Fruit?
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.
Do I Need to Refrigerate a Homemade Crisp?
No. You can just cover it with aluminum foil or plastic wrap and can keep at room temperature for up to 3 days. Don’t worry though, it won’t last that long.
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
- 1/4 cup granulated sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch
- 1/4 tsp salt
Topping
- 1 cup chopped pecans
- 1/2 cup all-purpose flour
- 1/2 cup old-fashioned oats
- 1/2 cup light brown sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1/2 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.
I might make this with blackberries!