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Blueberry Crisp


Recipe Notes

Try replacing blueberries with blackberries or diced peaches (drain first if canned).


Cooking for a Crowd

Cooking for a Crowd

Use these recipe sheets to prepare for larger groups:

Kid friendly
Photo of Blueberry Crisp
Prep time: 5 minutes
Cook time: 30 minutes
Makes: 2 cups
Nutrition Facts: View Label


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


  1. Wash hands with soap and water.
  2. Preheat the oven to 375 degrees F.
  3. Put the fresh or frozen blueberries in a 9-inch pie plate or an 8x8-inch baking dish.
  4. In a small bowl, use a fork to mix butter or margarine, flour, sugar, oats and cinnamon.
  5. Sprinkle oat mixture over the blueberries.
  6. Bake for about 25 minutes. Enjoy while warm!
  7. Refrigerate leftovers within 2 hours.


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.

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.

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!

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