Blueberry Crisp With Oat Crumb Topping

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 06/21/21
Blueberry crisp with ice cream

Diana Rattray

Prep: 15 mins
Cook: 45 mins
Total: 60 mins
Servings: 6 servings
Nutrition Facts (per serving)
417 Calories
9g Fat
81g Carbs
7g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 417
% Daily Value*
Total Fat 9g 12%
Saturated Fat 2g 9%
Cholesterol 0mg 0%
Sodium 188mg 8%
Total Carbohydrate 81g 30%
Dietary Fiber 6g 22%
Total Sugars 47g
Protein 7g
Vitamin C 15mg 74%
Calcium 50mg 4%
Iron 3mg 16%
Potassium 304mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This mouthwatering blueberry crisp is the perfect summer dessert, and it makes going out blueberry picking for the freshest berries totally worth it. Making a crisp is even easier than baking a pie as you don't have to roll out the dough.

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

While making a blueberry crisp is a great use of fresh blueberries, you can also use frozen blueberries. Just be sure to let them defrost before adding them to the filling. This recipe is easily modified for any type of berries, so don't be afraid to use it during raspberry, blackberry, or boysenberry season. You can also use a mix of berries for a triple berry crisp — great when you've got a smaller amount of each available.

Ingredients

For the Blueberry Filling:

  • 6 cups blueberries

  • 1/3 cup granulated sugar

  • 1/4 cup instant tapioca

  • 1 tablespoon freshly squeezed lemon juice

For the Crisp Topping:

  • 1 cup rolled oats

  • 1/2 cup all-purpose flour

  • 1 1/2 teaspoons ground cinnamon

  • 1/2 teaspoon salt

  • 3/4 cup unsalted butter, melted

  • 2/3 cup packed brown sugar

Steps 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 6 cups of blueberries, 1/3 cup of granulated sugar, 1/4 cup of instant tapioca, and 1 tablespoon of 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 1 cup of oats, 1/2 cup of flour, 1 1/2 teaspoons of cinnamon, 1/2 teaspoon of salt, 3/4 cup of melted butter, and 2/3 cup of brown sugar; stir to blend. Spoon the topping mixture over the top of the berries; spread gently, covering completely.

  6. Bake the blueberry crisp in the preheated oven for 45 minutes.

Tips

  • Blueberry crisp is delicious to enjoy while still warm with a scoop of vanilla ice cream or a dollop of whipped cream.
  • Cover and refrigerate any uneaten portions after the crisp has cooled. Any leftovers are also delicious for breakfast, either reheated in the microwave or cold.
  • For a gluten-free version, use a gluten-free baking mix in place of the flour and make sure the oats are gluten-free. If you are cooking for those who must avoid gluten (or taking it to a potluck where someone is sure to request gluten-free items), you will get just as good of a result.

Recipe Variations

  • 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.
  • Add 1/2 cup of chopped pecans or walnuts to the oat topping.