Today we’re showing your our recipe for Easy Blueberry Crisp. It’s one of our favorite desserts and it’s easier to make than you think. Below we’ll give you some of our top blueberry crisp tips and show you that you can even make this dessert outside of blueberry season.
Life is all about striking a balance. Between work and play. Between guiding your kids and letting them find their own way. And certainly between eating well and splurging on delicious desserts. We eat a lot of desserts in our house. And a lot of fruit crisps like this Homemade Apple Crisp and this Mixed Berry Crisp. And why not? Life is short, you don’t want to miss out on the good stuff! So today we’re keeping the berry crisp trend going with our Easy Blueberry Crisp.
Healthy Blueberry Crisp?
Well, not exactly. It does have blueberries in it (a great super food with lots of health benefits), but the crisp/crumble topping is where you get in trouble. It’s filled with butter and brown sugar. But we really love our crisp topping so we splurge. Not to worry though if you are looking to make a healthier blueberry crumble topping. There are ways.
Over at Amy’s Healthy Baking she makes a healthy blueberry crumble which subs in maple syrup for brown sugar. Brilliant! She also shows you how to make blueberry crumble gluten-free by using smart substitions of millet flour and gluten-free oats. And how to make it vegan by using Earth Balance. Over at Busy but Healthy, they make a great healthy blueberry crisp that uses palm sugar and whole wheat flour.
So…it’s easy to customize this easy blueberry crisp to be healthier if needed, but remember…
Work for your Blueberry Crisp
You can always work it off! One of our must do activities in the spring and summer is berry picking (blueberries, strawberries, etc.). Berry picking is not only a great outdoor adventure for young and old, but it’s also a great day of outdoor exercise and a good way to earn your dessert. š Plus, we like to stock the freezer with frozen berries for the off-season and those days when you just have to have dessert. Easy Blueberry Crisp with frozen blueberries is never far away. It’s a nice Winter treat when your longing for Spring and Summer and the desserts that accompany those seasons.
Blueberry Crisp with Frozen Blueberries?
Yup! Look, obviously use fresh blueberries if you have them, but if not you certainly can make this easy blueberry crisp recipe with frozen blueberries. There are many winter days when the weather traps us inside with the Winter Blues. So we have developed our own form of therapy. It involves a lot of cooking and often making warm weather favorites that help quell our summer yearning. This involves using our freezer frozen fruit supply which was collected during the prior season. Strawberry Daiquiris are of course a form of therapy in and of themselves (please drink responsibly!). We love their amazing red color which they have because they’re made with strawberries that were picked fresh and frozen shortly thereafter — not with the ones that you buy at the store that turn light pink when you blend them. And no therapy session is complete without dessert! So we hit up our frozen blueberry supply and make this easy blueberry crisp.
Easy Blueberry Crisp Tips
- a morning of blueberry picking is a great way to earn your blueberry crisp. Plus, it’s great fun and you can freeze blueberries for the winter.
- Get creative. Try adding in some pecans for added flavor.
- Use healthy substitutions is you want to meet certain dietary requirements.
- You can use frozen blueberries if you don’t have fresh ones on hand. When doing so we find that adding flour with the berries as a thickener helps since frozen blueberries will have more liquid
- Add an extra 5 minutes or so to your easy blueberry crisp bake time if you are making blueberry crisp with frozen blueberries
- Don’t forget to share with a friend! š
We hope you’ll try this out and maybe it will help you beat back as Winter Doldrums that you might be experiencing!
Note: Post images updated June 2017
On to the recipe:
Blueberry Crisp
Ingredients
- 6 c blueberries
- 1 T flour (add a tablespoon for frozen blueberries)
- 1 T brown sugar
- 1 c oats
- 1/2 c pecans
- 1/2 c flour
- 1/2 c brown sugar
- 1 tsp cinnamon
- 1/2 c butter
Instructions
- Preheat oven to 375 F.
- Mix blueberries (frozen work too) with 1 T. flour and 1 T. brown sugar.
- Pour into 8x8" greased pan.
- Put oats and pecans in food processor and process until chopped.
- Add flour, brown sugar, cinnamon, and butter cut into 8-10 chunks.
- Process until clumpy. I like larger clumps, some people like it more powdery.
- Sprinkle over blueberries.
- Bake 40-45 minuntes. (add 5-10 minutes for frozen blueberries)
10 Comments
Sue
July 20, 2016 at 9:35 pmI bought the quick cooking oats by mistake . Can I use these for the topping instead of the old fashioned oats ?
Thanks
mywifecancook
July 21, 2016 at 8:16 amYes, we have used both kinds in this recipe!
Sharon
January 9, 2017 at 3:26 pmYour recipe was a hit as one of the desserts I served on New Year’s Day dinner for family and friends. Only change I made was cutting down on the brown sugar. Thanks for the tips for using frozen blueberries. Read on another recipe to make it ahead and then reheat so it has time to thicken. Worked out beautifully and that way I could make it earlier in the day.
Making it again now for ourselves so we don’t have to share. š
mywifecancook
January 9, 2017 at 3:32 pmSo happy you enjoyed it Sharon and Happy New Year! Yes, modifications are always welcomed, that’s the fun part of cooking. Well…that and the eating. š Sharing is nice but sometimes we have to protect our desserts!
david
June 5, 2017 at 12:34 amMade this tonight and it was perfect! Quick, easy and delicious. Thanks so much.
mywifecancook
June 7, 2017 at 6:24 amI’m so glad you liked it! It’s one of our favorites!
Anna @ Crunchy Creamy Sweet
June 20, 2017 at 11:47 amThis blueberry crisp looks so tempting! I need to make it soon!
mywifecancook
June 20, 2017 at 3:31 pmThanks! We love it!
Jimothey T Halefornia
May 22, 2021 at 3:41 pmI’m sure this is a good recipe however you are supposed to prepare it, but the recipe card itself has to be wrong. 6 cups of blueberries to all the other ingredients is insane, it took 90 minutes to even cook and it is like boiled blueberries. I had to use a 9×13 pan instead of an 8×8 just to get it to fit and the topping barely covered any of it. It is closer to blueberry sludge than anything I would describe as crisp. I am very confident that the actual amount is supposed to be 2 or maybe 3 cups but that typo on the recipe card made me waste money and threw off the final product.
Kim
August 12, 2023 at 8:54 amThis recipe is always a big hit and guests frequently ask for the recipe. Iām a fan of more is better and six cups of blueberries is just right. Easy and delicious.