5.0 from 6 votes
Blueberry Crisp Recipe with Oats
This simple, delicious Blueberry Crisp has a pile of juicy berries (you can use fresh or frozen!) and a crunchy buttery walnut topping. It's an easy dessert that's done in an hour with just 10 minutes of prep!
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings: 8 servings (3/4 cup each)
Calories: 405 kcal
Course:
Dessert
Cuisine:
American
Ingredients
For the crisp topping:
- 1/2 cup all-purpose flour
- 1 cup old-fashioned rolled oats (see note 1)
- 1/2 cup light brown sugar
- 1/2 cup walnuts finely chopped (see note 2)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup butter melted (1 stick)
For the blueberry crisp:
- 3/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon salt
- 6 cups blueberries (about 32 ounces or 2 pounds, see note 3)
- vanilla ice cream for serving, optional
Instructions
- To make the crisp topping, in a medium bowl, add flour, oats, brown sugar, walnuts, cinnamon, and salt. Drizzle butter over mixture and toss to combine. Cover an refrigerate while preparing the filling.
- Adjust an oven rack to the lower-middle position and preheat to 350 degrees. Coat a 9-inch by 13-inch baking dish with nonstick spray or rub with butter.
- In a large bowl, whisk together sugar, cinnamon, nutmeg, and salt. Add blueberries and toss well to coat. Pour intro prepared baking dish and sprinkle with topping.
- Bake until the fruit juices are bubbling and the topping is crisp and golden brown, about 50 to 60 minutes. Remove from oven and cool 15 minutes. Serve with vanilla ice cream if desired.
Cup of Yum
Notes
- Rolled oats: Flat and flaky, these are otherwise known as "old-fashioned" oats. Quick-cooking oats can work in a pinch, but do not substitute steel-cut oats.
- Walnuts: I think the walnuts add a wonderful flavor and crunch to the topping, but it’s okay to leave them out. I’ve also done testing with raw pecans and raw cashews, and they were both excellent.
- Blueberries: You can use either fresh or frozen blueberries (no need to thaw the fruit!).
- Yield: This recipe makes about 6 cups of Blueberry Crisp, enough for 8 servings, 3/4 cup each (plus ice cream).
- Storage: Cover the Blueberry Crisp with foil or plastic wrap and refrigerate for up to 4 days.
Nutrition Information
Serving
0.75 cups
Calories
405kcal
(20%)
Carbohydrates
62g
(21%)
Protein
4g
(8%)
Fat
17g
(26%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
4g
Monounsaturated Fat
4g
Trans Fat
0.5g
Cholesterol
31mg
(10%)
Sodium
206mg
(9%)
Potassium
186mg
(5%)
Fiber
5g
(20%)
Sugar
43g
(86%)
Vitamin A
417IU
(8%)
Vitamin C
11mg
(12%)
Calcium
38mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings (3/4 cup each)
Amount Per Serving
Calories 405
% Daily Value*
| Serving | 0.75 cups | |
| Calories | 405kcal | 20% |
| Carbohydrates | 62g | 21% |
| Protein | 4g | 8% |
| Fat | 17g | 26% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 31mg | 10% |
| Sodium | 206mg | 9% |
| Potassium | 186mg | 4% |
| Fiber | 5g | 20% |
| Sugar | 43g | 86% |
| Vitamin A | 417IU | 8% |
| Vitamin C | 11mg | 12% |
| Calcium | 38mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.