Blueberry Oat and Almond Crisp
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
Ingredients
Ingredient Notes
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.
Step 1:
Preheat the oven to 375 degrees F. Grease a 7×11 or 9×9 baking dish with butter.
Step 2:
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.
Step 3:
In a large bowl, gently toss the blueberries with the sugar and cornstarch.
Step 4:
Place the sugared blueberries into the prepared dish in an even layer. Crumble the oatmeal topping on top of the berries.
Step 5:
Bake for about 35 minutes or until the blueberries are bubbling and the topping is golden brown and crispy.
Step 6:
Allow the crisp to cool for about 20 minutes. Serve warm with vanilla ice cream.
Variations
- 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!
Old Fashioned Peanut Butter and Chocolate Pie
Mixed Berry Sheet Cake with Whipped Mascarpone Frosting
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Blueberry Oat and Almond Crisp
Ingredients
Blueberry Filling
- 6 cups blueberries washed and dried
- 1/4 cup granulated sugar
- 2 tablespoons cornstarch
Crisp Topping
- 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
Instructions
- 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.
Notes
- 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!
