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Blueberry Crisp with Oatmeal Topping

Blueberry Crisp with Oatmeal Topping
49 votes, 4.00 avg. rating (79% score)

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.

Blueberry Crisp with Oatmeal Topping
Photo/Art by Aimee Seavey



  • 3 pints 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 400 degrees F, and butter a 13x9-inch glass or ceramic baking dish.



  • 1 cup unbleached all-purpose flour
  • 1 cup packed light-brown sugar
  • 2/3 cup rolled oats
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) plus 2 tablespoons cold, unsalted butter, cut into small pieces


For topping: Combine the flour, brown sugar, oats, cinnamon, and salt in the bowl of a food processor. Add the butter, and pulse the machine repeatedly, in 2- to 3-second bursts, until the mixture is clumpy, like damp crumbs. Transfer the berries to the baking dish, and spread the crumbs evenly over the fruit. Bake for 30 minutes, until bubbly hot. Serve at any temperature, although it is best to let it cool at least 10 minutes.

Updated Monday, July 15th, 2013

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5 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.

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