Blueberry Crisp is a new twist on a childhood favorite: Apple crisp. I combined this with the sweetness profile that I remember from my mother’s peach cobbler. In my area of the Pacific Northwest, peaches are not as sweet and juicy as the ones down south, but the blueberries here will knock your socks off. I was inspired by a podcast interview with Leda Hermecz and decided that I could jazz up my mother’s recipe with some locavore love.

Another change that I made from the normal crisp recipe is with the choice of cut for my oats. Quick oats make a fine crust than steel cut oats. I liked how the texture complemented the feel of the blueberries. I have made this crisp with shaved candied ginger sprinkled on the top to make it fancier but the simple elegance of this dessert stands on its own without any bells and whistles.

I kept this recipe simple so that children that are learning to bake can try it with wonderful success. If you are lucky enough to live in an area that grows blueberries, bring them along as you pick them. Blueberries are a perfect berry for children to pick as they are thornless and easy to handle.

Blueberry crisp is flexible. It makes a wonderful dessert served with ice cream or a fabulous breakfast served with yogurt. Eat it as a snack on its own without extra toppings. It is so quick and easy to make that it makes a perfect potluck item to share. What’s not to love?


  • 4 cups of fresh or frozen blueberries
  • 2/3 cups brown sugar
  • 1 cup quick oats
  • 1/2 cup oat flour (wheat flour is ok to substitute but not as sweet)
  • 1/4 tsp nutmeg
  • 1/2 tsp ginger
  • 1/2 tsp cinnamon
  • 1/3 cup butter or coconut oil


  • scraper
  • bowl
  • liquid measuring cup
  • measuring spoons
  • small saucepan
  • (8x8x2) square pan
  • timer


  1. Preheat the oven to 375 degrees.
  2. Grease the pan thoroughly.
  3. Pour clean, fresh blueberries into the pan.
  4. Melt the butter or coconut oil over low heat.
  5. Mix the remaining dry ingredients.
  6. Mix melted butter or coconut oil with the dry ingredients.
  7. Spoon the mixture onto the blueberries evenly.
  8. Bake for 30 minutes until the top is slightly browned and the berries are bubbling.
  9. Take it out of the oven and let it cool before slicing.


Store Blueberry Crisp in the refrigerator covered for up to 4 or 5 days.