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Since I’m not a fan of the idea of kneeling in the hot summer sun to pick fresh blueberries, I make sure to stock up on this delicious power food from the local grocers. So, if you happen to have extra blueberries hanging around the kitchen, I’ve got the perfect no-fuss blueberry crisp recipe just for you!

If you prefer a thicker filling, you can easily adjust the consistency by adding more cornstarch. If allergies to nuts is a problem, no problem, simply omit the nuts and just use the rolled oats alone. A summer favorite has never been easier. With or without nuts and ice cream this dessert is insane!

For the filling

  • 6 cups (3 pints) fresh blueberries
  • 1/2 cup sugar
  • 1 1/2 Tablespoon Cornstarch
  • juice of 1/2 lemon
  • 1/4 teaspoon Kosher salt

For the topping

  • 3/4 cup all-purpose flour
  • 1/2 cup rolled oats
  • 1/2 cup chopped nuts, such as almonds or pecans
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 stick unsalted butter at room temperature
  • 1/3 cup sugar


  • Preheat oven to 375 degrees.
  • Make filling: Mix blueberries, sugar, cornstarch, lemon juice and salt in medium bowl. Transfer to baking dish.
  • Make topping: Stir together flour, oats, nuts, baking powder and salt.
  • Cream butter and sugar in a mixer with paddle attachment until pale and fluffy. Add dry ingredients into butter mixture and mix.
  • Using your hands, drop clumps of the topping evenly over the blueberry filling.
  • Bake until bubbling in center and slightly brown on top, about 1 hour.
  • Transfer to a wire rack and let cool before serving. This will allow the filling to set, or serve immediately with ice cream for “a la mode.”


Make and freeze extra batches of the topping for future use.



Recipe By Rosa Diana @Lady Diana’s Pearls
Adapted from Martha Stewart


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