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Blueberry Crisp

This warm and comforting 8-ingredient Blueberry Crisp is super simple to make, full of fruity flavor and crunchy texture, and the ultimate summer sweet treat to enjoy all season long. It's a healthier spin on dessert and even more delicious with a scoop of ice cream on top.
Course Dessert
Cuisine American
Keyword berry crisp, blueberry crisp, healthy blueberry crisp
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6 servings

Ingredients

  • 3 cups blueberries
  • 1 cup rolled oats
  • ¼ cup whole wheat flour
  • 1 tablespoon cornstarch
  • 2 tablespoons brown sugar
  • ½ teaspoon cinnamon
  • 2 tablespoons coconut oil melted
  • ¼ cup maple syrup

Instructions

  • Preheat oven to 350˚F
  • Combine dry ingredients in a bowl.
  • Next, add in the wet ingredients and mix until evenly coated.
  • Add blueberries to a medium-sized baking dish, then cover completely with the crisp topping.
  • Bake 45-50 minutes, or until golden brown.
  • Serve and enjoy!

Notes

Storage:
  • Store leftovers in an airtight container in the fridge for 3-5 days. Reheat in a 350° oven until warmed through, for the best crisped up texture.
  • Freeze leftovers wrapped tightly or in an airtight container for up to 3 months. Thaw in the fridge overnight, then warm and crisp up in the oven as instructed above, when ready to enjoy again.
  • This is great for meal prep — make the topping ahead of time and assemble the crisp up to a day in advance. When ready to serve, bake and enjoy. Alternatively,  freeze the unbaked crisp, then bake from frozen when you're ready to serve. Just add an extra 10 minutes to the bake time.
Tips: 
  • No Need To Thaw Frozen Blueberries: Skip the extra step — no need to thaw! Just add a few extra minutes to the bake time.
  • Let the Crisp Cool: Allow it to cool on the counter for at least 10–15 minutes so the filling can set and the flavors can meld.
  • Use Cold Butter for the Topping: This will help the topping to stay crumbly instead of melting flat.
  • Place Crisp on Baking Sheet: Bake the crisp with a parchment-lined sheet pan underneath, just in case the filling bubbles over, for an easy clean up.
  • Use Blueberries that Are In-season: Trust me when I say blueberries at peak ripeness are so much sweeter.