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Fresh blueberries are a favorite around my house.  My puppy comes running when she see me take some out of the freezer.  They are so versatile I keep them year round.  I put them in smoothies, my husband’s overnight oatmeal, delicious desserts and just pop them in my mouth frozen for a quick snack.   I’ve been making this Blueberry Crisp for many years originating from a Pampered Chef cookbook.



Blueberry Crisp
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins

Course: Dessert
Servings: 8
  • 6 cups blueberries
  • 1 Tbl cornstarch
  • 1/4 cup sugar
  • 1/2 tsp kosher or sea salt
  • 1 tsp vanilla extract
Topping Mixture:
  • 1/2 cup flour
  • 1/2 cup quick-cooking oats
  • 1/4 cup packed brown sugar
  • 1/4 cup sugar
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 4 tbsp butter unsalted room temperature, cubed
  1. Preheat oven to 375 degrees F. Lightly spray a 9x11 baking dish with cooking spray; set aside.

  2. In a large bowl toss blueberries, cornstarch, sugar, salt and vanilla together. Pour into prepared dish.

  3. In a medium bowl combine flour, oats, sugars, and spices. Add butter mixing with a pastry blender (or hands) until crumbly.
  4. Top blueberries evenly with the crumb mixture. Bake for 35-40 minutes or until bubbly and topping is golden brown.

Recipe Notes

If using frozen blueberries there's no need to thaw before baking.