Blueberry Crisp Recipe (Martha Stewart Copycat)

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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!

Prep Time10

Cook Time45

Total Time55

Course: Dessert

Cuisine: American

Keyword: Blueberry Crisp

Servings: servings

Calories: 472kcal

Author: Kasey Schwartz

Equipment

Large mixing bowl
9x13 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 9x9-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 9x13-inch dish.

Nutrition