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This simple, delicious Blueberry Crisp has a pile of juicy berries (you can use fresh or frozen!) and a crunchy buttery walnut topping. It’s an easy dessert that’s done in an hour with just 10 minutes of prep!
I love this Blueberry Crisp because it really allows the flavors of the blueberries to shine. Yes, you have a crunchy walnut topping, but the blueberries simmer and bubble in their own juices, flavoring the topping from the bottom up.
Instead of cutting cubes of butter into the topping like a streusel, use melted butter and toss with the flour, walnuts, and spices until evenly coated. Then pop it in the fridge to chill while you assemble the fruit. This way, every corner of the topping is effortless coated and infused with buttery goodness. It’s easy!
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Rolled oats: Also known as old-fashioned oats. Quick-cooking work okay too, but do not substitute steel-cut oats.
- Walnuts: Walnuts add a fantastic flavor and crunch to the topping, but it’s okay to omit them. I’ve also tested this crisp with raw pecans and raw cashews, and they were both delicious.
- Blueberries: You can use either fresh or frozen blueberries (no need to thaw the fruit!).
Step-by-step instructions
- To make the crisp topping, in a medium bowl, add flour, oats, brown sugar, walnuts, cinnamon, and salt. Drizzle butter over mixture and toss to combine. Cover and refrigerate while preparing the filling.
- Adjust an oven rack to the lower-middle position and preheat to 350 degrees. Coat a 9-inch by 13-inch baking dish with nonstick spray or rub with butter. In a large bowl, whisk together sugar, cinnamon, nutmeg, and salt. Add blueberries and toss well to coat.
- Pour intro prepared baking dish and sprinkle with topping.
- Bake until the fruit juices are bubbling and the topping is crisp and golden brown, about 50 to 60 minutes. Remove from oven and cool 15 minutes.
- Serve with vanilla ice cream if desired.
Recipe tips and variations
- Yield: This recipe makes about 6 cups of Blueberry Crisp, enough for 8 servings, ¾ cup each (plus ice cream).
- Storage: Cover the Blueberry Crisp with foil or plastic wrap and store at room temperature for 1 to 2 days or store covered in the refrigerator for up to 4 days.
- Make ahead: You can make the topping one day in advance. Store covered in the refrigerator until baking time.
- Freezer: Fully-baked Blueberry Crisp doesn’t freeze well. Unfortunately, the crunchy topping turns mushy upon thawing.
Recipe FAQs
Both are fruit desserts with toppings. A crisp typically contains oats, while a crumble does not. Sometimes these terms are used interchangeably though, and you could get a crumble with oats. Life is unpredictable!
Since oats are naturally gluten-free (but check your packaging to confirm), the only ingredient you have to worry about is the flour. Grab your favorite gluten-free flour blend to use in place of the all-purpose flour.
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Blueberry Crisp
Ingredients
For the crisp topping:
- 1/2 cup all-purpose flour
- 1 cup old-fashioned rolled oats (see note 1)
- 1/2 cup light brown sugar
- 1/2 cup walnuts finely chopped (see note 2)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup butter melted (1 stick)
For the blueberry crisp:
- 3/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon salt
- 6 cups blueberries (about 32 ounces or 2 pounds, see note 3)
- Vanilla ice cream for serving, optional
Instructions
- To make the crisp topping, in a medium bowl, add flour, oats, brown sugar, walnuts, cinnamon, and salt. Drizzle butter over mixture and toss to combine. Cover an refrigerate while preparing the filling.
- Adjust an oven rack to the lower-middle position and preheat to 350 degrees. Coat a 9-inch by 13-inch baking dish with nonstick spray or rub with butter.
- In a large bowl, whisk together sugar, cinnamon, nutmeg, and salt. Add blueberries and toss well to coat. Pour intro prepared baking dish and sprinkle with topping.
- Bake until the fruit juices are bubbling and the topping is crisp and golden brown, about 50 to 60 minutes. Remove from oven and cool 15 minutes. Serve with vanilla ice cream if desired.
Notes
- Rolled oats: Flat and flaky, these are otherwise known as “old-fashioned” oats. Quick-cooking oats can work in a pinch, but do not substitute steel-cut oats.
- Walnuts: I think the walnuts add a wonderful flavor and crunch to the topping, but it’s okay to leave them out. I’ve also done testing with raw pecans and raw cashews, and they were both excellent.
- Blueberries: You can use either fresh or frozen blueberries (no need to thaw the fruit!).
- Yield: This recipe makes about 6 cups of Blueberry Crisp, enough for 8 servings, ¾ cup each (plus ice cream).
- Storage: Cover the Blueberry Crisp with foil or plastic wrap and store at room temperature for 1 to 2 days or store covered in the refrigerator for up to 4 days.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.