Photo: Marcus Nilsson; Styling: Angharad Bailey
Hands-on Time
20 Mins
Total Time
55 Mins
8 servings (serving size: about 1/2 cup)

Ripe, fresh blueberries are perfect for this crisp recipe, though frozen berries will also work. But keep them frozen, and bake the blueberry crisp 10 or 15 minutes longer as needed. Thawed berries are too fragile to toss and give off lots of liquid. Serve warm or at room temperature with low-fat vanilla ice cream--a 1/4-cup scoop adds only about 55 calories a serving.

How to Make It

Step 1

Preheat oven to 375°.

Step 2

Coat an 8-inch square glass or ceramic baking dish with cooking spray. Sprinkle 2 teaspoons cornstarch evenly in dish.

Step 3

Combine remaining 2 teaspoons cornstarch, 2 tablespoons brown sugar, vanilla, and blueberries in a large bowl; toss. Place in prepared baking dish.

Step 4

Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 6 ingredients (through cinnamon) in the bowl of a food processor; pulse twice to combine. Add butter; pulse 5 times or until the mixture resembles coarse meal. Spoon topping evenly over blueberries, packing down lightly. Bake at 375° for 30 minutes or until filling is bubbly and topping is golden.

Ratings & Reviews

Torkewitz's Review

August 24, 2013
I increased the oatmeal by about another quarter cup because I wanted use up what I had in my cupboard. I didn't measure out the salt but instead just added several shakes from the salt shaker as I typically don't use much salt (I eat so little salt that things taste saltier to me than to most people). I used a pint of fresh blueberries. It came out quite tasty. my husband said that he wished we had some vanilla ice cream as it would be good with that--but it was a nice,simple treat on its own, too. I predict that my husband will eat a bowlful tomorrow for breakfast....

Quite a lot of sugar for an 8 x 8 pan

September 25, 2018
Tasty but I don't want all that sugar.  I usually only use 1/4 cup in the topping 

ChrisWyatt's Review

July 30, 2012

AnnieBanana's Review

July 16, 2014

lsardes2's Review

August 01, 2011
I usually make the blueberry crisp with cinnamon-streusel topping from Bon Appetit (epicurious) but it has loads of sugar and butter so I was looking forward to a lighter, healthier version. This one is great! I followed the recipe exactly and it turned out quite tasty - the only thing is I don't measure my salt, I eyeball it (so I may have used less) and of course, use table salt for baking. Mine was not dry and came together nicely. I also used two types of fresh blueberries (not planned), about 3/4lb organic from Trader Joes and the rest from Walmart - there was a noticeable different in size and "juiciness" - maybe this is why some of the other reviewers had dry end products?

Tara3117's Review

September 04, 2011
Made this for a family cookout and got rave reviews! I used two dry pints of fresh blueberries (probably more like a pound and a half) and whole wheat flour. I thought it came out plenty moist. I didn't notice a salty taste either, unlike some of the other reviewers. I thought the walnuts were a nice surprise. My family has already told me to keep this recipe handy for future functions!

NYLady's Review

August 07, 2011
Everyone in my family loved this dish and said it's one of the best 'crisp' recipes we've ever had. I probably used a bit less salt than the recipe said. I had no cornmeal so just added extra oatmeal. I used frozen blueberries which worked great. The walnuts add a great crunch, and kept it 'crisp' a bit more overnight in the refrigerator.

Jamie5208's Review

June 18, 2012
Rule of thumb if the recipe calls for butter but doesn't specify salted or unsalted, check your recipe. If it calls for salt then use unsalted butter, but if it doesn't call for salt in the recipe then it is best to use salted butter. If your recipe calls for salt and you also use salted butter it will be too salty.

ktleyed's Review

August 04, 2014
Mine was just okay, didn't seem to thicken up enough, sort of a sloppy mess.

LanetteAndonian's Review

April 24, 2013
I followed the recipe to the letter and it turned out way too sweet! Even my 5 year old, sugar-a-holic thought it was too sweet. Also, I'm not sure what went wrong, but the topping seemed to soak up the moisture from the berries and did not have a nice "crisp" to it.