blueberry crisp

This amazing blueberry crisp recipe is the perfect summertime dessert! It's easy to make with blueberries, maple syrup, lemon, oats and almonds. It's gluten free, too! Recipe yields 6 to 8 servings (a lot!).

Blueberry Almond Crisp

blueberries (that’s 32 ounces, which is about 5 cups

maple syrup

arrowroot starch cornstarch

lemon

lemon juice (from 1 to 2 lemons)

cinnamon

oats (certified gluten-free

almond meal or almond flour

almonds

brown sugar

fine grain sea salt

butter, melted

plain yogurt (Greek or regular), or additional melted butter

Preheat the oven to 350 degrees Fahrenheit. Rinse and drain the blueberries and pick through them to remove any stems still attached. In a 9 by 9-inch baking dish, mix together the blueberries, maple syrup or honey, arrowroot or cornstarch, lemon zest, lemon juice and cinnamon.

In a medium mixing bowl, stir together the oats, almond meal/flour, sliced almonds, brown sugar and salt. Mix in the butter and yogurt. Stir until all of the flour is incorporated and the mixture is moistened throughout.

Dollop spoonfuls of the oat mixture over the filling and use your fingers to break up the mixture until it is evenly distributed (no need to pack it down).

Bake for 40 to 50 minutes, or until the filling is actively bubbling around the edges and the top is lightly golden. Let the crisp rest for 5 to 10 minutes before serving. Serve with vanilla ice cream (I insist!).

I veganized this with about 1/2 c. coconut oil in place of butter for the topping, and 1/3 c. maple syrup instead of honey. It was fantastic! I also used frozen blueberries, as recommended. I would absolutely make it again. Thank you, Kate! (Kiss to Cookie)

This is a go-to recipe for me and always delicious!

First time on your site and made the GF blueberry lemon crisp. It was amazing!

I've made this with all kinds of fruit - it's always a hit.  I do the greek yogurt instead of the extra butter.  Also, I adjust the sweeteners based on the fruit being used.  And sometimes different flavors, again based on fruit.  The topping never fails to have just the right crunch, sweetness and color.  Great GF recipe, thanks!

I made this tonight, but I used frozen berries and it is delicious! I served it with vanilla ice cream and I can’t wait for breakfast to serve it with yogurt! Thanks Kate!

This was delicious! The lemon zest gave it a nice kick! And the vanilla ice cream was an excellent suggestion!

Wow! Loved it and so easy to make.Thank you for sharing.

I made this last night as blueberries are in season- I was skeptical about the greek yogurt- but it turned out so delicious, I will be making again!!!

Easy, healthy-ish dessert. Used frozen berries, maple syrup; yougurt added a nice tang to the topping. Looking forward to making it again with my own blueberry crop, several plants on the verge now!

I made this to celebrate blueberries coming back in season and am so happy I did! It's delicious and not too sweet, and the topping is super satisfying. I think it'd be perfect with ice cream but I don't have any and am still very pleased. :)

Delicious!  I followed one poster's suggestion and used 1/2 cup coconut oil instead of the butter and yogurt.   I also doubled the topping because ... well, just because i love the topping!

I just made this tonight and am actually sitting in the kitchen waiting for my beautiful, just-out-of-the-oven blueberry-nut crisp to cool down- talk about ANTICIPATION!! I KNOW it'll be first rate already, I taste-tested both parts before mixing up the crisp in the pan and they were fabulous seperately. Used fresh blueberries (on sale!!), of course- it's summer and blueberries are IN SEASON!For the topping: didn't have almonds so I used the "pistachio option"- which I was indeed very skeptical about,am not a big fan of these guys,- also added about a tablespoon or two of wheat flour for texture(?), and just a pinch of nutmeg. It smells WONDERFUL in my kitchen, cannot wait to try it! Thanks so much for sharing this, Kate- and, too, for ALL of your terrific crisp recipes- (Next on my list is the strawberry-rhubarb one...)

We hav been making this for years, and the whole family loves it.  Easy and delicious.  Thank you!

I used frozen berries and didn’t even defrost (notwithstanding the ten minutes they sat out while I prepared everything in the nearly 90 heat in my NYC kitchen :) We ate it with plain Greek yogurt and it was delish! Pleasingly tart, sweet, and nutty. A keeper!

This was a breeze to make, I used cherries instead and it came out perfect.
Enjoying this guilt free dessert a whole lot!!
Thank you so much Kate.

This recipe turned out very yummy. I did all blueberries (a first for me with cobbler) and all butter for the topping since we try to minimize dairy (used Earth Balance). Hubby loved it, might use more oats for crumble next time and probably mixed berries just for personal preference. Thank you for sharing!!

Psyched to make this today! Just a question- I've never seen a crisp recipe with yogurt as part of the topping (or any other dairy prod. except butter) Hoping to share it with a friend who's lactose intolerant (tho I know often yogurt has little to no lactose in it, but just being safte anyway). I'm swapping soy butter( natural balance) for the reg. butter-- is it okay to just use more of that rather than the yogurt called for? Also, just wondering, what's intent for the yogurt in recipe? I love the idea of it,  but am really curious what it DOES here?  thanks.

It was very tasty &amp; the sweetnfss was just right!(i was skeptical about the maple syrup but it worked out great).The only small issue was one that was 'on me': i wasn't attending to the time (went over) so sadly that amazing crisp topping  dried out &amp; so became a 'crunch' instead of a crisp! Even with that, the dessert was fabulous&amp; will get on my baking collection! Thanks!

I tried making a grain free version of this recipe and it came out so good! I just replaced the 1 cup of oats with 1/2 cup additonal almond meal and 1/2 cup shredded unsweetened coconut. I also replaced all the butter with coconut oil. It was devine. I will definitely make it.

One word”Amazing”.  It’s so delicious!  Love this recipe!

Don’t pass up those fresh blueberries at the farmers market - this Fresh Blueberry Crisp Recipe is the perfect easy dessert!

Fresh Blueberry Crisp

unsalted butter, softened

oz blueberries

sugar

all-purpose flour

salt

unsalted butter, melted

Preheat the oven to 350ºF. Spread the 1 tablespoon of softened butter on the bottom of a 1 quart baking dish.  (I used a 9-inch deep dish pie dish and it worked perfectly.)

Combine the blueberries, sugar, flour and cinnamon in a large bowl.  Pour the berry mixture into the prepared pan.

In the same bowl, combine the flour, brown sugar and salt. Add the melted butter and use your fingers to mix the mixture so that it resembles coarse sand.  Sprinkle the mixture evenly over the top of the berries.  Sprinkle the tablespoon of sugar over the top. 

Bake in the preheated oven for 40-45 minutes until the filling is bubbling and the crisp topping is browned.

Good fresh blueberry recipe. My friends thought it was perfect! I thought it was a little too sweet and I made it without the extra tablespoon on top.

My son said this is amazing. I agree whole heartedly, this had the best taste and easy to make. Can't wait to make again.

This recipe is so good and easy to make! I have made it multiple times and it never last long.

Needed to keep it in the oven closer to an hour to get a little browned however super easy recipe! Made the house smell fantastic

This recipe is a winner. Very easy to put together and just the right amount of crunch and sweetness. I'm making it again today.

Great way to use fresh-picked blueberries.

This was very yummy and easy to make!  Everyone loved it.

I like this recipe but next time I make it I will replace the flour for the topping with oats like oatmeal and give it crispier topping

As you said...  this recipe is simple to make, from simple ingredients &amp; simply delicious.  My Hubby is a huge Blueberry fan but I don't always have time to make pies &amp;  such.  So this can be whipped up so quickly as I did it tonight while I was putting supper together.  ❤  Thanks from an older veteran cook who's grandpa owned a bakery. 👩‍🍳

I’ve never liked blueberry pies even though I like blueberries.  I bought blueberries that were to soft, I like them firm. I hated throwing them out so I googled a blueberry recipe and liked the sound of this one. Omg it was fantastic actually I ate the whole pie and at this moment making it again, highly recommend

Fresh creamy blueberry filling with a low carb crunchy crust makes for a delicious, rustic dessert

Low Carb Blueberry Crumble

almond flour

pecans (chopped)

salt (pink himalayan if possible)

tsp baking powder

swerve brown sugar sugar

unsalted butter (frozen)

vanilla

apple cider vinegar

blueberries (about 2 lbs.)

cornstarch (1.4 tsp xanthum gum if low carb)

truvia (or other sugar substitute)

lemon (or

tsp lemon juice (or juice

nutmeg

Preheat oven to 375 °F. To make crumble: In a large bowl add almond flour, chopped pecans, salt, baking powder, cinnamon and Swerve brown sugar.  Stir together with a wire whisk or fork.

Take the butter out of the freezer and place a hand grater over the bowl of dry ingredients.  Grate the frozen butter into the bowl, stopping and stirring in to the dry ingredients every so often. Repeat until all butter is mixed in.

Add vanilla and vinegar and egg yolks to the bowl and stir together until well blended.  Set aside

In another large bowl, combine the blueberries, cornstarch (or xanthan gum), truvia, lemon zest, nutmeg and lemon juice.  Stir together well with a spoon.

Divide the crumb mixture in half and place half of it in bottom of a pie plate. Pat in and gently spread over bottom of pie plates with your hands.  Add the blueberry mixture on top of the bottom crumb mix and then take the remaining half of the crumb mixture and use your hands to place the dollop over the top of the blueberries.  The topping will probably be in clumps of dough.  Just drop it over the blueberries in small uneven clumps.  You will probably have some crumb dough left over and that can be frozen.

Bake in oven at 375 degrees for 45 minutes or until fruit is bubbling in the center and the topping is crisp and well browned.

Cool slightly and serve warm with ice cream, whipped cream or alone.  Garnish with mint if you have any.

This healthier blueberry crisp is easy to make! It's made with oats and walnuts for crunch and sweetened with maple syrup!

Maple Blueberry Walnut Crisp

blueberries

lemon zest or cinnamon

tbsp tapioca flour/starch

tsp vanilla extract

½ cup old fashioned oats

walnuts

coconut sugar

tbsp unsalted butter,

Preheat the oven to 350°F.&nbsp;Prep 4 ramekins with cooking spray or butter. Place on a baking sheet lined with foil because things will get bubbly!&nbsp;Prep 4 ramekins with cooking spray or butter. Place on a baking sheet lined with foil.

To make the filling: Using a spoon,&nbsp;toss the blueberries, tapioca flour, maple syrup, and vanilla in a medium bowl. Set aside.

To make the crumble topping: Combine oats, walnuts, brown sugar, salt,&nbsp;&nbsp;and cinnamon. Using a pastry cutter, fork or your hands, cut the butter into the oat mixture until it takes on a crumb-like appearance.

Heap 1 cup of blueberries into each of the ramekins. Top each with two tablespoons of the crumble topping.

Bake until juices bubble and the crumble topping becomes golden brown, about 30-35 minutes.&nbsp;Let cool slightly. Serve warm.Optional: Enjoy with a dollop of vanilla yogurt or whipped cream.

https://embed.mediavine.com/videos/fbfx1st2ahxmtke62hsg

Healthier Blueberry Crisp

Never use the oven again with grilled Berry Crisp Foil Packs from Delish.com.

Berry Crisp Foil Packs

c. mixed berries (raspberries, blueberries, blackberries)

c. old-fashioned rolled oats

tbsp. all-purpose flour

pecans

butter,

kosher salt

Vanilla ice cream,

https://streaming.hearstdigitalstudios.com/9c6811c6-841c-4fd4-a036-84659e113d8b/video_rover_16x9_1080p_hd_1528496455_68244.mp4

Berry crisps in foil packs are the best summer dessert.

Get Ready To Use This Foil-Pack Hack All Summer

Blueberry Crisp in a Mug-- 3+ ingredients, 2+ minutes, a microwave, and a simple recipe you're going to love! A quick and easy comfort food filled with berries, ready in minutes, will have you enjoying the flavors of summer... all year long. 

2 Minute Blueberry Crisp in a Mug

blueberries (fresh

cornstarch (to thicken – see note)

In a small bowl with a fork, mix the instant oatmeal and melted butter until it resembles a crumble topping.

Add fresh or frozen blueberries (if using frozen see note) to the mug; toss with cornstarch if using. I like to fill my mug to the brim with berries, so the amount will vary depending on its size. Spread the topping over the top.

Microwave on HIGH 1-1/2 minutes. This time will be dependant on your microwave wattage, the size of your mug and quantity of berries used. Continue to microwave in additional 30-second increments until the blueberries are bubbling.

Let cool slightly &#8212; add a spoon &#8212; enjoy. Or &#8212; add a scoop of vanilla ice cream. It&#8217;s so yummy.

Exactly what I was craving! Instead of a packet of oatmeal though I used regular rolled oats and a little bit of brown sugar.

A little disappointing. The oats tasted raw.

This took me way more than 2 minutes to make this. Just melting the butter and making the crumble took more than a minute. Then measuring out and washing the blueberries added more time before the microwave for 1 1/2 minutes.
It came out VERY hot and was bitter. We added a packet of stevia. There was no "crisp" so we topped it with a couple a Tbsp. of Alpen muesli. That made it crunchy and really quite good.

Yum!! Quick and easy treat!! I used the whole oatmeal/butter mixture :)

Yummy and perfect with a scoop of vanilla ice cream. I used Maple and brown sugar oatmeal and it was the perfect match.

Great, simple recipe! Delicious and done so quick! Wish I would have found this years ago. Will make a really healthy breakfast on the go too.

This is a GREAT recipe and it comes at a good time health wise. Diagnosed with type 2 diabetes and mild fatty liver disease. Blueberries - good for both, Oatmeal - good for both, I used grass fed butter or olive oil for mixing the Brown Sugar &amp; Maple Syrup oatmeal (low sugar variety) so I got good fat. Used Almond flour instead of cornstarch. I think adding either one makes it more filling but consider the almond flour to be a little more on the health side. I am considering adding some chopped pecans. Once you have made it a couple times you can get it done during a commercial break.  I pick blueberries every season and I am going to have to increase the harvest.

Crisp recipes are always a favorite around here!  They are easy to put together, filled with all kinds of delicious fruit and loved by everyone!

Easy Blueberry Crisp

flour

butter (softened)

oats (regular

almonds (chopped (optional))

Preheat the oven to 375°F.

Grate the rind of the lemon and squeeze the juice of half of the lemon.

Toss blueberries, with sugar, lemon rind, 1 tablespoon lemon juice and 3 tablespoons flour. Place in a 2qt baking dish.

With a fork, combine the butter, brown sugar, oats, flour, nuts if using and cinnamon until crumbled. Sprinkle over blueberries.

Bake 35-40 minutes or until the top is golden brown and the fruit is bubbly. Cool slightly and serve warm.

The easy Blueberry Crisp recipe is quick to make and perfect for any summertime BBQ!

Blueberry Crisp

quick oats

all purpose flour

cornstarch

Preheat oven to 350°F. Coat a 9&#215;13 (3- quart) baking dish with non stick spray, set aside.

Crisp

In a large bowl combine the melted butter, brown sugar, granulated sugar, oats, salt, and flour. Stir to combine completely. Set aside while you make the filling.

Filling

Place the blueberries in another large bowl. Add in the lemon juice (and zest if using), sugar, and cornstarch. Stir gently to combine and coat all the blueberries. 

Spread the blueberries in the prepared pan and top evenly with the crisp mixture. 

Bake for 45 &#8211; 50 minutes until the crisp is browned and the blueberries are bubbly. Allow the crisp to rest for at least 20 minutes before serving. Can be enjoyed warm, room temperature or cold.

Blueberry crisp with a sweet blueberry filling and a buttery, crispy oat topping, is a delicious, fruity treat that's ready in just 45 minutes.

fresh blueberries

tablespoon lemon juice

tablespoons all-purpose flour

tablespoons brown sugar

tablespoons butter, softened (or coconut oil)

cup rolled oats

ground cinnamon

Preheat oven to 375 F. Grease a 9-inch square baking pan with cooking oil spray.

In a large mixing bowl, combine blueberries, lemon juice, flour, and sugar. Gently toss to combine. Evenly distribute the blueberry mixture into the greased pan.

In another mixing bowl, combine softened butter, oats, flour, sugar, and cinnamon. Stir together with a rubber spatula until combined. Evenly distribute the topping on top of the blueberry layer.

Bake for 35 to 40 minutes until the top is lightly browned. Place on a wire cooling rack to cool down for 10 minutes, then serve warm with whipping cream or a scoop of vanilla ice cream.

Easy and delicious peach blueberry crisp made with fresh, juicy blueberries and sweet peaches and a crunchy cinnamon oat topping! Serve with a scoop of vanilla ice cream for the best summertime treat.

Easy Peach Blueberry Crisp

4-5 peaches, sliced (peel, if desired, but I don't)

honey

lemon juice (about 1 lemon)

almond meal/flour*

coconut sugar sugar

coconut oil or melted butter

Preheat oven to 375ºF and spray a 9-inch pie plate with nonstick cooking spray.

Combine all filling ingredients in a medium bowl. Let them sit for about 5 minutes.

Combine all oats, almond flour, sugar and cinnamon in a medium bowl. Stir in coconut oil or melted butter.

Give the filling ingredients another good stir and pour them into the pie plate. Sprinkle the oat mixture over the top. It will seem like too much topping, but as the crisp cooks it will sink down and be perfect.

Bake for 35 to 40 minutes and until the crisp topping is golden and the fruit is bubbly.

Allow the crisp to cool and thicken for about 10 minutes.

Spoon out warm crisp into bowls and serve with vanilla ice cream or whipped topping, if desired.

To make this healthy berry crisp, we used blackberries, blueberries and raspberries. It&#039;s topped with a salty-sweet crumbly mixture. Oat-free + gluten-free.

Healthy, Oven-Baked Mixed Berry Crisp

berries ((whatever you have on hand

tbsp arrowroot powder ((or tapioca flour))

tbsp maple syrup

tsp sea salt

cassava flour ((or almond flour, cassava is nut-free))

maple sugar ((or coconut sugar))

oil flour

nuts, chopped ((we used pecans. For nut free you could use coconut flakes))

Preheat oven to 350° Fahreheit.

Place all of the berry filling ingredients in a mixing bowl, toss to combine and place in baking dish or oven-safe skillet.

Re-use the same mixing bowl and add all of the crumble topping ingredients, except for the chopped nuts. Use a fork to combine the mixture until it gets crumbly.

Stir in the chopped nuts, and sprinkle crumble on top of the berry mixture.

Place in the oven, and bake for 10-15 minutes, until berries are just heated through so they don&#039;t get overly mushy. They&#039;ll continue to soften after removed from the oven.

Remove and serve. It goes great with a scoop of vanilla coconut milk ice cream. Enjoy!

Make the topping: In a large bowl combine the melted butter, brown sugar, granulated sugar, oats, salt, and flour. Stir to combine completely. Set aside while you make the filling.

Make the filling: Place the blueberries in another large bowl. Add in the lemon juice (and zest if using), sugar, and cornstarch. Stir gently to combine and coat all the blueberries. 

This recipe for Blueberry Crisp will become a favorite of all your family and friends. It is so easy!

Top 18 blueberry crisp recipes from across the web

The most viewed blueberry crisp recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Blueberry Almond Crisp

Fresh Blueberry Crisp

Low Carb Blueberry Crumble

Maple Blueberry Walnut Crisp

Berry Crisp Foil Packs

2 Minute Blueberry Crisp in a Mug

Easy Blueberry Crisp

Blueberry Crisp

Blueberry Crisp

Easy Peach Blueberry Crisp

Healthy, Oven-Baked Mixed Berry Cri...

Blueberry Crisp

Blueberry Crisp

Gluten Free Blueberry Crisp Recipe

Blueberry Rhubarb Cobbler

Blueberry Crisp

BEST Recipe for Blueberry Crisp

Easy Blueberry Crisp

Top 18 blueberry crisp recipes from across the web

The most viewed blueberry crisp recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Blueberry Almond Crisp

Fresh Blueberry Crisp

Low Carb Blueberry Crumble

Maple Blueberry Walnut Crisp

Berry Crisp Foil Packs

2 Minute Blueberry Crisp in a Mug

Easy Blueberry Crisp

Blueberry Crisp

Blueberry Crisp

Easy Peach Blueberry Crisp

Healthy, Oven-Baked Mixed Berry Cri...

Blueberry Crisp

Blueberry Crisp

Gluten Free Blueberry Crisp Recipe

Blueberry Rhubarb Cobbler

Blueberry Crisp

BEST Recipe for Blueberry Crisp

Easy Blueberry Crisp

The most viewed blueberry crisp recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine