Blueberry crisp is a year round favorite for our family! It comes together quickly and you may use fresh or frozen blueberries. My mother-in-law made it the first summer I met my husband, so it holds a special place in my memories! We've changed the recipe a bit over the years, but we never tire of this treat! We love to serve ours with vanilla bean ice cream! It is winter here in Maine, so I used berries we froze during our harvesting season.
Preheat oven to 375℉
Grease a 8 x 8, 9 x 9 or 9 x 13-inch baking dish
In a large mixing bowl, use a spoon to combine:
4 cups fresh or frozen blueberries
¼ cup sugar
2 tablespoons all-purpose flour
Gently fold together until all berries are coated. There will be loose sugar and flour. Gently even out the berries and mixture.
Pour filling into the greased baking dish and set aside.
In a medium mixing bowl, use a fork to combine dry ingredients. Add melted butter last and mix.
1 ½ cups old-fashioned oats
¼ cup all-purpose flour
¼ cup brown sugar
⅛ teaspoon cinnamon
¼ cup pecan or walnut pieces (optional)
6 tablespoons of melted unsalted butter
Sprinkle topping over the berry mixture.
Bake in a preheated oven at 375℉ for 35-40 minutes for fresh berries and 40-45 minutes for frozen. Gently cover with foil the last 5 minutes to prevent topping from over browning. Your topping should be golden brown and filling should be bubbling.
Allow to cool for 10 minutes before serving.
Photos of each step and recipe card are below!
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Some of our favorite products:
Organic Rolled Oats - Bob's Red Mill
Linen Tea Towels -Linenvibe
Stainless Steel Measuring Cups
9x13 Ceramic Baking Dish - Emile Henry
8x8 Ceramic Dish - Emile Henry