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This Blueberry Crisp recipe is loaded with sweet, juicy blueberries and topped with a buttery oat crumble that bakes up perfectly golden and crisp. Inspired by Martha Stewart’s classic recipe, it’s an easy dessert that tastes like summer in every bite.
If you love blueberry desserts, be sure to try my Blueberry Dump Cake and Blueberry Crumble Bars, too!
Why you’ll love this blueberry crisp!
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!
- Easy to Make: No pie crust or complicated steps required.
- Perfect Balance of Sweet and Tart: Fresh blueberries and lemon create the perfect flavor combination.
- Crispy Buttery Topping: The oat crumble bakes into a golden, crunchy topping everyone loves.
- Delicious Year-Round: Use fresh blueberries in summer or frozen blueberries any time of year.
(Love blueberries? You’ll also enjoy this No-Bake Blueberry Cheesecake!)
Table of Contents
Ingredient Notes
See recipe card below this post for ingredient quantities and full instructions.
For the Blueberry Filling:
- Blueberries – Fresh or frozen blueberries both work beautifully.
- Granulated sugar – Sweetens the filling without overpowering the berries.
- All-purpose flour – Helps thicken the blueberry juices as they bake.
- Lemon juice – Brightens the flavor and balances the sweetness.
- Lemon zest – Adds fresh citrus flavor.
- Cinnamon – Adds a warm, cozy note.
- Salt – Enhances all the flavors.
For the Crisp Topping:
- Old-fashioned oats – Create the classic crisp texture.
- All-purpose flour – Helps bind the topping together.
- Brown sugar – Adds sweetness and rich caramel flavor.
- Cinnamon – Complements the blueberry filling perfectly.
- Salt – Balances the sweetness.
- Unsalted butter – Cold butter creates a crumbly, crisp topping.
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.
How to Make Blueberry Crisp
- Prepare the filling: Preheat the oven to 375°F. In a large bowl, gently toss the blueberries, sugar, flour, lemon juice, lemon zest, cinnamon, and salt until evenly coated.
- Transfer to the baking dish: Pour the blueberry mixture into a lightly greased 9×9-inch baking dish or similar-sized pie dish.
- Make the topping: In a separate bowl, stir together the oats, flour, brown sugar, cinnamon, and salt. Cut the cold butter into the dry ingredients using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
- Bake: Sprinkle the topping evenly over the blueberry filling. Bake for 40 to 45 minutes or until the topping is golden brown and the blueberry filling is bubbling around the edges.
Serving Suggestions
Serve warm with a scoop of vanilla ice cream, homemade whipped cream, or a drizzle of heavy cream. This blueberry crisp also pairs beautifully with a hot cup of coffee or tea.
Storage + Freezing
- To Store: Cover leftovers tightly and refrigerate for up to 4 days.
- To Reheat: Warm individual portions in the microwave or reheat the entire crisp in a 350°F oven until heated through.
- To Freeze: Wrap the baked crisp tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Yes! Frozen blueberries work perfectly. There’s no need to thaw them first.
Crisps typically contain oats in the topping, while crumbles usually do not.
The topping should be golden brown and the blueberry filling should be bubbling around the edges.
Absolutely. Bake it ahead of time and reheat before serving.
More Blueberry Recipes You’ll Love
Quick & Easy Desserts
Blueberry Dump Cake
Quick & Easy Desserts
Blueberry Buckle Cake
No Bake Desserts
Lemon Blueberry Delight
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Blueberry Crisp Recipe (Martha Stewart Copycat)
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.
- Frozen blueberries can be used without thawing.
This Blueberry Crisp sounds like pure perfection—juicy blueberries with a buttery, golden oat topping. Totally irresistible!
Love how easy and comforting this is!
That golden oat topping looks amazing!
Looks delicious and festive! Perfect treat for the holidays 🎄