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+ servings

Blueberry Crisp

5 from 1 vote
Created by Mariam E.
This Blueberry Crisp is so delicious! Packed with juicy, sweet blueberries and topped with crumbly cinnamon oats. It's a such crowd pleasing and easy dessert! 
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Dessert
Cuisine American
Servings 6 servings


Crisp Topping

  • 1 cup all purpose flour
  • 1 cup rolled oats
  • 1 tsp cinnamon
  • 3/4 cup light brown sugar
  • 1/2 tsp baking powder
  • 1/2 cup butter soft, room temperature

Blueberry Filling

  • 2 lbs blueberries fresh
  • 3 tbsp corn starch
  • 1/3 cup confectioner sugar
  • 1 tsp vanilla extract


  • 1 tbsp butter for coating the baking dish
  • vanilla ice cream


  • Preheat oven to 375 degrees F.
  • In a bowl, mix all the crisp ingredients together, and create the crumbs by loosening the dough mixture with your fingers.
  • Wash and dry the blueberries.
  • Place in a bowl and mix together the blueberries with the corn starch, icing sugar, and vanilla extract.
  • Rub a 10.5" x 7.5 " baking dish with butter and then pour in the blueberries.
  • Cover the blueberries with the crumb mixture and bake in the oven for 30-40 minutes on the middle rack. Mine took 30, but all ovens are different.
  • Remove and let the dish cool well and serve with vanilla ice cream.


  • Always use a preheated oven.
  • If baking with frozen blueberries, do not thaw first. Bake frozen.
  • Store leftovers in the fridge for up to 4 days. Reheat the fruit crisp gently,
  • Avoid storing the Blueberry Crisp, unbaked, in the refrigerator. The topping will become soggy.
  • Serve with a scoop of vanilla ice cream.
  • Try adding fresh, chopped herbs - like mint or basil - so good!
  • Top with Greek yogurt for a breakfast treat!


Calories: 515kcal | Carbohydrates: 85g | Protein: 5g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 46mg | Sodium: 163mg | Potassium: 266mg | Fiber: 6g | Sugar: 49g | Vitamin A: 614IU | Vitamin C: 15mg | Calcium: 69mg | Iron: 2mg
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