Blueberry Crisp - in this easy dessert, fresh blueberries are the star, topped with a brown sugar oat topping!.

Blueberry Crisp

In this easy blueberry crisp, fresh blueberries are the star - they bake down into a bubbling sweet filling with a crisp brown sugar oat topping. Don’t forget the ice cream!
Course Dessert
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6 servings


For the blueberry filling:

  • 4 cups fresh blueberries
  • 1/4 cup granulated sugar
  • 1 Tbsp cornstarch
  • 2 teaspoons lemon juice

For the oat topping:

  • 4 Tbsp unsalted butter
  • 1/4 cup brown sugar (packed)
  • 1/2 cup all-purpose flour
  • 1/2 cup rolled (old-fashioned) oats
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup sliced almonds


For the blueberry filling:

  • Preheat your oven to 350 degrees. Place the blueberries in an ungreased 8x8 or 2 qt baking dish.
  • Sprinkle sugar, cornstarch, and lemon juice over the blueberries in the dish. Gently toss it all together until evenly combined.

For the oat topping:

  • In a large microwave-safe bowl, melt the butter. Stir in brown sugar, flour, oats, cinnamon, and salt until thoroughly combined. Stir in the sliced almonds last.
  • Scatter the oat topping evenly over the blueberries. Bake for 35-40 minutes, or until the topping is golden brown and you can see the blueberries bubbling up the sides.
  • Let cool for a few minutes before serving warm with vanilla ice cream. See how long it lasts.


Store any leftovers in the fridge for a few days, and reheat individual servings in the microwave.
Adapted from my Stone Fruit Crisp recipe.