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–+ servings
Warm blueberry crisp in iron skillet
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5 from 26 votes

Easy Blueberry Crisp

The best blueberry crisp has a jammy blueberry filling under a crisp topping made with rolled oats. It's quick, easy, and made with fresh or frozen blueberries.
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Dessert
Cuisine: American
Diet: Vegan, Vegetarian
Servings: 2 cups
Calories: 523kcal
Author: Traci

Equipment

Ingredients

  • 1 pint Blueberries (2 cups) fresh or frozen
  • 1 tablespoon Maple Syrup
  • 1 tablespoon Lemon Juice
  • 2 teaspoons Cornstarch or 1 teaspoon arrowroot
  • ¼ teaspoon Vanilla Extract

Topping

  • ¼ cup Rolled Oats
  • ¼ cup Oat Flour or All Purpose Flour
  • ¼ cup Sliced Almonds optional
  • 1 tablespoon Sugar
  • ½ teaspoon Cinnamon
  • ⅛ teaspoon Sea Salt
  • 2 tablespoons Oil

Instructions

  • Preheat oven to 350 degrees Fahrenheit. Coat skillet or baking dish with cooking spray.
  • In a mixing bowl, combine BLUEBERRIES, MAPLE SYRUP, CORN STARCH, LEMON JUICE, and VANILLA EXTRACT. Transfer to prepared dish.
  • In another mixing bowl, combine OATS, FLOUR, ALMONDS, SUGAR, CINNAMON, and SALT. Add OIL and toss until well-combined.
  • Sprinkle oat topping evenly over blueberry mixture.
  • Bake uncovered 25 minutes, or until bubbling and golden brown.
  • Rest at room temperature for 5 minutes. Serve warm.
  • To store, allow crisp to cool completely. Cover and refrigerate in an airtight container up to 2 days. To reheat, loosely cover blueberry crisp with foil, baked in 350 degree oven for 20 minutes.

Notes

  • A mini cast iron skillet adds a rustic touch, but any bakeware can be used for this recipe, including ceramic, aluminum, and glass.
  • Enhance the blueberry flavor by adding a sprinkle of nutmeg or cardamom to the blueberry mixture before baking.
  • To make ahead, assemble your blueberry crisp in a baking dish, cover, and refrigerate for up to two days before baking. For ceramic dishes, let it come to room temperature first to prevent thermal shock.
  • In my test kitchen, I've found no variation in baking times between fresh or frozen blueberries. This makes it perfect for off-season baking!

Nutrition

Serving: 1cup | Calories: 523kcal | Carbohydrates: 70g | Protein: 9g | Fat: 26g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Sodium: 153mg | Potassium: 439mg | Fiber: 10g | Sugar: 37g | Vitamin A: 130IU | Vitamin C: 26mg | Calcium: 92mg | Iron: 2mg