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This Blueberry Crisp is inspired by Martha Stewart’s classic recipe, with juicy blueberries bubbling beneath a golden, buttery oat topping. It’s the perfect combination of tart and sweet with a crunchy, cozy finish. Don’t even think about skipping the scoop of vanilla ice cream on top—it melts over the warm blueberry crisp and makes it a real treat!
Recipe Tip
Frozen blueberries work great for this blueberry crisp recipe if you don’t have fresh berries. No need to thaw them first either—just add 1 extra tablespoon of flour to the filling to help thicken the extra juice.
Blueberry Crisp Recipe (Martha Stewart Copycat)
This Blueberry Crisp is inspired by Martha Stewart’s classic recipe, with juicy blueberries bubbling beneath a golden, buttery oat topping. Perfection!
Equipment
- Large mixing bowl
- 9×13 pan
- Measuring cups
- measuring spoons
- Rubber spatula
Ingredients
Blueberry Filling
- 6 cups fresh or frozen blueberries
- ½ cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- ¼ teaspoon cinnamon
- Pinch of salt
Crisp Topping
- 1 cup old-fashioned oats
- ¾ cup all-purpose flour
- ½ cup brown sugar
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ½ cup unsalted butter, cold and cut into small cubes (1 stick)
Instructions
Make the Blueberry Filling:
- Preheat your oven to 375°F.
- In a large bowl, gently toss the blueberries with sugar, flour, lemon juice, lemon zest, cinnamon, and salt until coated.
- Pour the mixture into a lightly greased 9×9-inch baking dish (or similar-size pie dish).
Make the Crisp Topping:
- In another bowl, stir together the oats, flour, brown sugar, cinnamon, and salt.
- Add the cold cubed butter and use a pastry cutter (or your fingers) to work it into the dry mixture until it resembles coarse crumbs.
- Sprinkle the topping evenly over the blueberry mixture.
- Bake for 40–45 minutes, or until the topping is golden and the blueberries are bubbly.
- Let cool for 10–15 minutes before serving.
Video
Notes
- Store leftovers covered in the fridge for up to 3 days. Reheat in the microwave or oven.
- This crisp freezes well too! Just cool completely, wrap tightly, and freeze for up to 2 months.
- Want to stretch it for a crowd? Double the recipe and bake it in a 9×13-inch dish.
Nutrition
Calories: 472kcal | Carbohydrates: 79g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 107mg | Potassium: 216mg | Fiber: 6g | Sugar: 49g | Vitamin A: 554IU | Vitamin C: 16mg | Calcium: 42mg | Iron: 2mg
Did you make this recipe?Mention @kasey_allthingsmamma or tag #allthingsmamma!
Variations
- Add a handful of chopped nuts (like pecans or almonds) to the topping of your blueberry crisp for extra crunch.
- Use a mix of fresh berries instead of just blueberries.
More Delicious Desserts for Blueberry Lovers
- This no-bake lemon blueberry delight is one of the easiest summer desserts.
- Lemon blueberry bars are a fun twist on classic lemon bars.
- Warm blueberry cobbler with ice cream on top is always a good idea.
- This creamy, sweet blueberry cheesecake is one of my favorite no-bake desserts.
- Dump and bake is all you need to do to make a perfect blueberry dump cake!
