This Blueberry Oat and Almond Crisp stars lightly sweetened fresh blueberries under a crispy oat and almond topping. You’ll want to keep this easy dessert on rotation all summer long!
Crisps are a great way to use up an abundance of fresh summer fruit. Or, to enjoy frozen fruit in the winter. Either way, you can’t go wrong with a warm fruit crisp served with a big scoop of ice cream.
If you like fruit crisps, you’ll love this easy blueberry crisp. With only a few simple ingredients, this blueberry-forward recipe is sure to become a favorite dessert.
What You’ll Love!
- This dessert is the perfect way to use up an abundance of in-season fresh juicy blueberries
- The crisp topping perfectly balances the soft syrupy blueberry filling
- It’s one of the easiest desserts to make. Prep time takes less than 10 minutes!
- Serve this blueberry crisp warm with a scoop of vanilla ice cream
Blueberries – Fresh in-season blueberries are a real treat in this dessert. However, you can substitute with frozen.
Sugar – Granulated sugar adds a touch of sweetness to the blueberries without masking their flavor. You can substitute with brown sugar.
Cornstarch – As the blueberries bake, they release a lot of juices. Cornstarch helps to thicken the juices a bit and make a nice sauce.
Oats – Old-fashioned rolled oats, also called oatmeal, give the topping a nice chewiness. You can substitute with quick-cooking oats but avoid steel-cut oats as they won’t cook in time.
Almonds – Sliced almonds provide extra crunch and texture and the combination of almond and blueberry flavors can’t be beaten!
Butter – Melted unsalted butter gives the topping its crispiness as well as adds flavor.
Step By Step Instructions
Note: Full list of ingredients, their amounts, and instructions can be found in the recipe card below.
Preheat the oven to 375 degrees F. Grease a 7×11 or 9×9 baking dish with butter.
Mix the oats, sliced almonds, all-purpose flour, sugar, and salt in a medium bowl. Pour the melted butter into the dry ingredients and mix until everything is well combined. Set aside.
In a large bowl, gently toss the blueberries with the sugar and cornstarch.
Place the sugared blueberries into the prepared dish in an even layer. Crumble the oatmeal topping on top of the berries.
Bake for about 35 minutes or until the blueberries are bubbling and the topping is golden brown and crispy.
Allow the crisp to cool for about 20 minutes. Serve warm with vanilla ice cream.
- If you like the combination of lemon with blueberry, add a tablespoon of freshly squeezed lemon juice and a bit of lemon zest to the blueberry mixture
- For a more unexpected flavor, add a bit of minced fresh basil, rosemary, or mint to the blueberries
- Switch up the spices. While cinnamon and blueberry make a great pair, other spices like cardamom, ginger, and nutmeg also go perfectly with blueberries
Storage & Reheating
Cover the crisp with plastic wrap or reusable beeswax wraps.
Store at room temperature for up to 2 days or in the fridge for up to 5 days.
If you want to warm the crisp back up, reheat it in a 375 degree F oven for 10 minutes or microwave in 15-second increments until warmed through.
Other Desserts You’ll Love!
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Blueberry Oat and Almond Crisp
- 6 cups blueberries washed and dried
- 1/4 cup granulated sugar
- 2 tablespoons cornstarch
- 3/4 cup rolled oats
- 3/4 cup sliced almonds
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon sea salt
- 1/2 cup unsalted butter melted, plus more for the baking dish
- Preheat the oven to 375 degrees F. Grease a 7×11 or 9×9 baking dish with butter.
- In a bowl, stir together the oats, almonds, sugar, flour, and salt. Add the melted butter and stir until well combined. Set aside.
- In a large bowl, gently mix the blueberries with the sugar and cornstarch. Transfer the berries to the prepared baking dish.
- Crumble the oat mixture over the top of the berries.
- Bake for about 35 minutes or until the blueberries are bubbling and the topping is golden brown and crispy.
- Allow the crisp to cool for 20 minutes before serving.
- You can use frozen blueberries instead of fresh ones. No need to thaw them first.
- Serve the crisp still warm with a scoop of vanilla ice cream for the ultimate flavor!