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homemade blueberry crisp with a wooden spatula being served

Best Blueberry Crisp

Print Recipe
Author Jodie Randolph

Equipment

Ingredients

For the blueberry filling:

  • 5 cups of blueberries fresh or frozen
  • 2 tablespoons lemon juice
  • ¼ cup granulated sugar
  • 2 tablespoons flour all-purpose or gluten-free
  • 1 tablespoon lemon zest

For the crisp topping:

  • 1 cup rolled oats certified gluten-free if needed
  • ½ cup almond flour or all-purpose flour
  • ½ cup light brown sugar
  • ¼ cup melted butter or coconut oil
  • ¼ cup chopped nuts I like to use almonds or pecans
  • A pinch of salt

Instructions

  • Preheat your oven to 350°F (175°C).
  • In a large bowl, combine the blueberries, lemon juice, granulated sugar, flour, and lemon zest. Mix well until the blueberries are evenly coated.
  • Transfer the blueberry mixture to a large baking dish, spreading it out evenly.
  • In a medium bowl, combine the oats, flour, light brown sugar, nuts, and salt. Add the melted butter or coconut oil and mix until the topping ingredients are well combined and crumbly.
  • Sprinkle the crumble mixture evenly over the blueberry filling.
  • Bake in the preheated oven for 35-40 minutes, or until the topping is golden brown and the blueberry filling is bubbly.
  • Let the crisp cool at room temperature for 30 minutes before serving to allow the filling to set properly.
  • Enjoy it warm with a scoop of vanilla ice cream or topped with homemade whipped cream.