Blueberry Crisp With Oat Crumb Topping

blueberry crisp with ice cream
Diana Rattray
  • 60 mins
  • Prep: 15 mins,
  • Cook: 45 mins
  • Yield: 6 servings
Ratings (8)

This mouthwatering blueberry crisp is the perfect summer dessert, and it makes going out blueberry picking for the freshest berries totally worth it. 

The spiced crisp topping is made with a combination of oats, brown sugar, butter, and cinnamon. Instant tapioca is the thickener for the blueberry filling. While instant tapioca thickens nicely, an equal amount of arrowroot starch will give the same results. If you don't have either, use an equal amount of cornstarch or flour.

If your berries are on the tart side, add an extra tablespoon or two of sugar to the filling.

What You'll Need

  • For the Blueberry Filling:
  • 6 cups blueberries (fresh, rinsed)
  • 1/3 cup granulated sugar
  • 1/4 cup instant tapioca (or "quick-cooking")
  • 1 tablespoon lemon juice
  • For the Crisp Topping:
  • 1 cup rolled oats
  • 1/2 cup all-purpose flour
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon salt
  • 3/4 cup butter (melted)
  • 2/3 cup brown sugar (packed, light or dark)

How to Make It

  1. Preheat the oven to 350 F.
  2. Butter a shallow 2-quart casserole dish.
  3. In a large bowl, combine the blueberries, granulated sugar, instant tapioca, and lemon juice; Mix gently to combine thoroughly.
  4. Transfer the mixture to the prepared casserole dish and let it stand for at least 15 minutes. This gives the tapioca time to soften.
  5. In another bowl combine the oats, flour, cinnamon, salt, melted butter, and brown sugar; stir to blend. Spoon the topping mixture over the top of the berries; spread gently, covering completely.
  1. Bake the blueberry crisp in the preheated oven for 45 minutes.

Tips and Variations

  • For a gluten-free version, use a gluten-free baking mix in place of the flour and make sure the oats are gluten-free.
  • Add 1/2 cup of chopped pecans or walnuts to the oat topping.