Blueberry Crisp

Name: Blueberry Crisp
Prep time: 5 minutes
Cook time: 30 minutes
Yield: 2 cups
Ingredients: 3 cups frozen or fresh blueberries 2 teaspoons margarine or butter; softened 1 Tablespoon all-purpose flour 1 Tablespoon brown sugar ½ teaspoon cinnamon ½ cup old fashioned rolled oats

This low-sugar dessert is made with whole-grain oats, warm cinnamon spice and sweet berries. More berries than topping lets the fruit shine!

Video

Cooking for a Crowd

Use these recipe sheets to prepare for larger groups:

A dish of baked blueberries with a golden oat topping.

Prep time: 5 minutes
Cook time: 30 minutes
Makes: 2 cups
Nutrition Facts: View label

Ingredients

3 cups frozen or fresh blueberries

2 teaspoons margarine or butter, softened

1 Tablespoon all-purpose flour

1 Tablespoon brown sugar

½ teaspoon cinnamon

½ cup old fashioned rolled oats

Directions

Wash hands with soap and water.
Rinse fresh fruits under running water before preparing.
Preheat the oven to 375 degrees F.
Put the fresh or frozen blueberries in a 9-inch pie plate or an 8x8-inch baking dish.
In a small bowl, use a fork to mix butter or margarine, flour, sugar, oats and cinnamon.
Sprinkle oat mixture over the blueberries.
Bake for about 25 minutes.
Refrigerate leftovers within 2 hours.

Notes

Try replacing blueberries with blackberries or diced peaches (drain first if canned).
Enjoy warm or cold. Try topped with plain or vanilla yogurt.

Featured in a Food Hero Monthly

Comments

Submitted by russeste on Wed, 02/05/2025 - 09:29

I made this for a healthy dessert last night and it was delicious! I wanted to use up the frozen blueberries that had been in the freezer for a while, so used the ingredient search and this recipe popped up. I was also looking for a quick and easy dessert to whip up, and this was perfect. So yummy!

Blueberry Crisp

Submitted by walscaro on Wed, 08/07/2019 - 13:44

I really appreciate that this recipe adds just the right amount of sweetness to all types of fruit. We made this last night with frozen sweet cherries. I partially defrosted them and then cut in half and let them finish defrosting. Because there was so much juice, I lifted the cherries out of it and into the pie plate, then put the topping on and baked. Yum!

Submitted by AngMath on Thu, 08/16/2018 - 09:16

People love this recipe. This summer,my family has had large amounts of ripe apricots, nectarines and blackberries given to us. I used all of these fruits in this recipe and it came out great. A few weeks ago, I made a large pan of this recipe with blackberries to share with my co-workers; there was not a bit left--much to my kids' disappointment.

At home, we will often eat it cold for breakfast or dessert with a dollop of yogurt on top.

Submitted by tierrabonita on Sun, 01/28/2018 - 10:25

This recipe is SO easy, and everyone loves it! Can make it all year with frozen blueberries...

Just had to come back and say we make this recipe ALL THE TIME! My kids ask and ask and ask for it and its so fast I can make it often and with lots of different fruits.