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Blueberry Crisp with Oatmeal Topping

Blueberry Crisp with Oatmeal Topping
53 votes, 3.98 avg. rating (79% score)
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Yield: 8 to 10 servings

This recipe for blueberry crisp with oatmeal topping practically melts in your mouth. Top with a dollop of homemade whipped cream for a dessert that's simply divine.

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Blueberry Crisp with Oatmeal Topping
Photo/Art by Aimee Seavey



  • 1 quart blueberries
  • 1/2 cup sugar
  • juice and finely grated zest of 1 lemon
  • 3 tablespoons flour


Mix the berries, sugar, lemon juice and zest, and flour in a large bowl. Preheat the oven to 350 degrees F, and butter a 13x9-inch glass or ceramic baking dish.



  • 1/2 cup butter
  • 3/4 cup firmly packed brown sugar
  • 3/4 cup quick cooking oatmeal
  • 1/2 cup flour
  • 1  teaspoon powdered cinnamon


Arrange blueberries in a well-buttered shallow baking dish. Melt the butter and stir in the sugar, oatmeal, flour, and cinnamon until well mixed. Sprinkle over the blueberries. Bake in a moderate oven (350 degrees F) for 45 minutes until the crust is golden brown and the berries are soft. Serve the crisp warm with a dollop of whipped cream or a side of vanilla ice cream.
Updated Monday, July 15th, 2013

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7 Responses to Blueberry Crisp with Oatmeal Topping

  1. Sarah Ruhwedel June 29, 2004 at 7:41 pm #

    This was a wonderful dessert – slightly cooled straight from the oven, with ice cream. The blueberries, lemon and oatmeal are a perfect combination – and extremely easy to make!

  2. Jane Griffith September 8, 2007 at 2:17 pm #

    Amazing taste! My kids beg me to make this recipe!!

  3. Patricia Sabins August 24, 2012 at 7:19 pm #

    Tasty! I combined a few ripe peaches cut into chunks skin and all, and a handful of raspberries leftover in the frig, with the blueberries. Seems like any combo of fruit works here. I did use less than half the sugar called for in the filling as we like these desserts less sweet. Also added sprinkles of cinnamon to the filling. Baked about 40 minutes. Now to try it with vanilla ice cream…

  4. Kelly R June 20, 2014 at 7:12 pm #

    Fantastic! Sooooo yummy. Do not alter recipe, perfect as is!

  5. C M McKim June 25, 2014 at 9:39 am #

    I loved Patricia Sabins ideas. As a diabetic, I have found that the artificial sugars as well as sugar alcohols cause my blood glucose to go up quicker than when I eat reduced sugar or no sugar added foods. Cinnamon is a spice that slows the induction of sugar into the blood stream. I try to add Cinnamon to what ever will allow the flavor to shine. It is a good thing I love Cinnamon! Side note, the same goes for Lima Beans. They are low on the Glycemic index and help block sugars. Great recipe here, from 45 years of baking, I know this will work well with a lot of high moisture fruits. Add a tablespoon full of crushed flax and you add fiber which also helps to slow the sugars from entering the digesting process.

  6. Pam July 22, 2015 at 7:22 am #

    Why does the recipe call for 3 pints of blueberries and 1qt of blueberries?

    • Brenda Darroch July 23, 2015 at 10:02 am #

      Looks like we had a straggler there, Pam. The recipe is all set now.

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