Baked Blueberry Crisp

Baked Blueberry Crisp top

Oh, yes.

Oh ho ho, yes.

I made this baked blueberry crisp for a dinner with a few of my sorority sisters on Sunday night and good lordy, was it a hit. We chowed. Seriously. When I say “we chowed”, I mean we ate like kings. Not dainty little queens, I’m talking full-on, gluttonous, Henry VIII style.

It was wonderful.

And – FYI – definitely yummy to boot.

This blueberry crisp dish took only a few minutes to make (then it sat in the oven for about an hour), so it’s the perfect dish to serve this weekend for your Easter Sunday brunch! Keep reading for the full recipe.

Baked Blueberry Crisp Image

Baked Blueberry Crisp

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Prep Time: 10 minutes
Total Time: 1 hour, 30 minutes

Author: Glitter & Spice
Recipe Type: Dessert
Cuisine: American

Serves: 6-8


For the Filling
  • 6 cups of blueberries, rinsed
  • 1/2 cup of sugar
  • 1 tablespoon of cornstarch
  • 2 teaspoons of lemon juice
For the Crisp Topping
  • 1 cup of all-purpose flour
  • 2/3 cups of rolled oats
  • 1 teaspoon of baking powder
  • 1/2 teaspoon of sea salt
  • 6 tablespoons of unsalted butter, softened
  • 1/2 cup of sugar


Preheat the oven to 375°F (190°C)  and butter a baking dish (I like to use a 10-inch oval baking dish).

In a large mixing bowl, combine all of the filling ingredients. Mix before moving the filling mixture to the baking dish.

In another mixing bowl, combine all of the crisp topping ingredients. Use your hands to create clumps of the mixture before sprinkling the crisp topping over the filling. Use your hands to spread the crisp topping as much as possible.

Place the baking dish into the oven and bake for about 1 hour, or until the crisp has turned brownish on top. Once the crisp is complete, leave the baking dish in the oven as you lower the heat to 200°F (100°C). Let the crisp sit in the cooled oven until it is time to eat.

Serve hot and with a heaping mound of vanilla ice cream!