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    You Are Here: Desserts

    Blueberry Crisp

    July 30, 2019 | Updated September 22, 2020 by Ryan 1 Comment

    248 shares
    Jump to Recipe Print Recipe

    This post may contain affiliate links. Please read my disclosure.

    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!

    blueberry crisp on plate topped with ice cream

    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 crisp a try.

    Jump to:
    • Recipe Ingredients
    • Step-by-Step Instructions
    • Difference Between a Crisp and Cobbler
    • Can I Use Frozen Blueberries?
    • Can I Use Other Fruit?
    • Do I Need to Refrigerate a Homemade Crisp?
    • Pro Tips/Recipe Notes
    • Other Dessert Recipes
    • Blueberry Crisp
    overhead shot of blueberry crisp in baking dish

    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.

    Step-by-Step Instructions

    1. Add blueberries, granulated sugar, lemon juice, cornstarch and salt in 11x7 or 2 quart baking dish and toss to combine.
    2. In a medium bowl, make the topping by adding the chopped pecans, flour, oats, brown sugar, cinnamon, nutmeg and salt and toss to combine.
    3. Use pastry blender or two knifes to incorporate butter into topping until it resembles coarse meal.
    4. Evenly spread topping over blueberries.
    5. Bake at 375°F for 35-40 minutes or until topping is golden brown and blueberries are bubbling. Let cool slightly before serving.
    process shots of how to make blueberry crisp

    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.
    blueberry crisp on plate with baking dish in background

    Other Dessert Recipes

    • Strawberry Lemon Bars
    • Orange Creamsicles
    • Cherry Pie
    • Jam Bars
    • Lemon Meringue Pie

    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.

    overhead shot of blueberry crisp in baking dish
    Print Recipe
    5 from 2 votes

    Blueberry Crisp

    Loaded with ripe fresh blueberries and topped with an addicting pecan/oat topping - this fruit crisp is the perfect summer dessert.
    Prep Time20 mins
    Cook Time40 mins
    Total Time1 hr
    Course: Dessert
    Cuisine: American
    Servings: 9
    Calories: 354kcal
    Author: Ryan Beck

    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.

    Nutrition

    Serving: 1serving | Calories: 354kcal | Carbohydrates: 44g | Protein: 4g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0g | Cholesterol: 27mg | Sodium: 132mg | Potassium: 169mg | Fiber: 5g | Sugar: 27g | Vitamin A: 850IU | Vitamin C: 9.1mg | Calcium: 80mg | Iron: 0.7mg
    Did You Try This Recipe?I love seeing what you make so mention @ChiselandFork or tag #chiselandfork on Instagram and please give a star rating below!
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    Comments

    1. Chris says

      July 30, 2019 at 6:59 pm

      5 stars
      I might make this with blackberries!

      Reply

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