Blueberry Crisp

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Fruit crisps are our jam. What I mean is that we love them, although now that you mention it, we also tend to make them instead of jam when we have an abundance of fruit. This easy blueberry crisp recipe is among our very favorites.

Blueberry Crisp Recipe 780 | Umami Girl


Bake this blueberry crisp in a deep-dish pie plate like this one or a two-quart oven-safe dish, and set it over a baking sheet to catch any drips.

A fine how do you do from New Jersey

Remember that time you pretended to hold your nose when someone mentioned New Jersey? Well. Now hear this.

Sure, sure, New Jersey has its share of inane drivers, terrible reality TV shows and dudes who use beauty products. Maybe more than its share. And sure, I grew up pronouncing my name with such a grating short “a” sound that I had to relearn how to say it when I got to college, like the victim of a tragic accident. Maybe you think that being born in New Jersey does constitute a tragic accident. Maybe I would have agreed with you now and again during one of my Teenage Girl Acts Awkward, Blames Upbringing phases or, later, a bout of High-Performing Woman Discovers Hidden Fraud: Herself.

But that ain’t right, jerkoff (as we like to say in New Jersey). And really, you don’t have to look past the blueberries to know that for sure.

Blueberry crisp makes up for everything anyway

Blueberries are the official state fruit of New Jersey, and New Jersey is the country’s largest supplier of fresh blueberries. Blueberries taste AWESOME! (as we like to say in New Jersey). Plus, they’re a superfood. So really, there’s not much more to say.

Just go ahead and make some blueberry crisp, and then leave your weepy, heartfelt apology to New Jersey in the comments. KTHXBYE. And no, that’s not my license plate number.

P.S. I love you.

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Easy Blueberry Crisp Recipe

This unfussy, fruit-packed blueberry crisp is the absolute essence of summer.

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Serves 8


For the filling

  • 3 pints blueberries
  • 1/4 cup sugar
  • Scant 1/4 cup cornstarch
  • 1 tablespoon lemon juice

For the topping

  • 3/4 cup old-fashioned rolled oats
  • 3/4 cup flour
  • 3/4 cup brown sugar
  • 8 tablespoons cold butter, diced
  • Pinch of salt


  1. Preheat the oven to 375° F.
  2. In a large bowl, combine the blueberries, sugar, cornstarch and lemon juice. Toss to combine, and pour into a deep-dish pie plate.
  3. Wash and dry the bowl, and then combine the oats, flour, brown sugar, butter and salt. Mix them together thoroughly with your fingertips to form a crumbly topping.
  4. Distribute the topping over the fruit.
  5. Place the pie plate on a baking sheet to catch any drips. Bake until the topping is browned and the filling is bubbly, 40 to 45 minutes. Serve warm or at room temperature. Filling will thicken a bit as it cools.


To make this recipe gluten-free, use certified gluten-free oats and a gluten-free flour blend such as this one.

Nutrition Information

Amount Per Serving:

Calories:: 359 Total Fat:: 12.2g Carbohydrates:: 61.5g Fiber:: 5.1g Protein:: 3.5g

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  1. donna

    I just printed off your blueberry crisp recipe. I used the printer friendly version assuming it would print the recipe alone but instead it printed 5 pages of comments as well. I assume I did something wrong, perhaps I should have chosen pdf, but printer friendly wasted a fair bit of paper.

    Looks like a great recipe, I’ll be preparing it for dinner

  2. matman

    Awesome recipe, but enough with the NJ stereotypes already. The quaint notion that NJ doesn’t offer the best of everything is useful for nothing more than a cliche article stub anymore.

  3. Crazy, yes. It is Boxed Organics in Montclair.

  4. Olga, yes, it’s encouraged around here. As is much of NJ, it’s a direct link back to the mid-1980’s. Cheap time travel is great, especially in this economy.

    Maggie, I guess if I have a subscription to Sunset, you can have a NJ t-shirt, so no questions asked.

    Cheryl, I’m glad NJ could contribute to your amazing dinner, and I’m flattered that my blog got a sneak peek into an otherwise closely guarded event.

    Urmomcooks, Peoria and NJ need to get together and brainstorm some guerrilla marketing tactics.

    Layla, yay! More soon, I hope.

    Michele, thank you! That’s crazy about your CSA. Is it Purple Dragon?

    Danielle, I’m glad! This one is a little different from last year (closer to the strawberry-rhubarb than the blueberry). Maybe a taste test is in order? xx

  5. Danielle

    You know I love that crisp…made it last weekend after a trip to the farmer’s market. It never disappoints!! Glad to see it making another appearance this year :).

  6. I love your blog and the crisp. I do know about New Jersey and blueberries having lived here my whole life. Now, if only my CSA would find out. I’m getting pears from Argentina and nectarines from California!

  7. Layla

    Yum! Happy I got treated to your blueberry crisp last week! I like the new logo.

  8. urmomcooks

    So funny! (I can relate. I need a story like this when I tell people I’m from Peoria IL) Luv the NJ blueberries! Here’s to a summer full of ’em!

  9. Cheryl

    I will tell you this: I just ate my birthday dinner at a very fancy wine country restaurant (yes, That One), and my super-duper–kind-warm-professional waiter told us halfway through the meal that he was from New Jersey. And then I said I was from New York, and we bonded, and an already splendiferous meal became even better. He did make a “What exit?” joke before I had a chance to, which made me like him even more.

    I did not know about New Jersey & blueberries. But I do know there’s an Ikea right off the Turnpike, so I at least I know something.

  10. Maggie

    Was just discussing my “New Jersey: Only the Strong Survive” teeshirt with Carey…
    but did NOT know that blueberries are the NJ state fruit.

  11. OMFG Can I use “But that ain’t right, jerkoff” from now on!? What a great expression! And that crisp looks beautiful.