Home » Recipes » Dessert » Cake/Pie/Crisp » Ginger Blueberry Crisp

Ginger Blueberry Crisp

Warm and juicy blueberries combine with sweet ginger and a buttery cinnamon pecan topping in this blueberry crisp recipe! It’s a cozy treat that’s easy to make and ready in about 30 minutes!

Why You’ll Love This Recipe

  • Sweet and crumbly. Made with a warm and gooey berry filling and a nutty brown sugar crisp on top, this blueberry dessert is a guaranteed hit with all who try it! Add some vanilla ice cream and it becomes next-level delicious.
  • Easy to make. This blueberry crisp recipe comes together so quickly. Really, all you have to do is throw the ingredients together and pop the baking dish in the oven. It takes all of 5 minutes to do the prep work!
  • Summertime favorite. There’s no better way to use up your freshly-picked blueberries than with a crisp. Also, blueberry crisp is super easy to transport so you can take it to barbecues, potlucks, picnics, etc.
  • Adaptable. If you want to make this recipe year-round, though, you can! Just use frozen blueberries instead of fresh – scroll down to the ingredient notes below to read more about how to do this.

What Is a Berry Crisp?

A berry crisp consists of a sweet streusel topping and of course, a succulent berry filling – together, they bake up into absolute bliss. A crisp is very similar to a crumble, although the topping of a crisp almost always includes oats. The oats add great texture along with a boost of protein and fiber!

A strainer full of fresh, rinsed blueberries.

Recipe Ingredients

This quick-fix goodie calls for kitchen staples to save you a trip to the grocery store. Check out the recipe card toward the bottom of this post for specific amounts.

For the Ginger Blueberry Filling

  • Fresh blueberries – Feel free to mix in other berries (like raspberries, strawberries, or blackberries) if you like.
  • Fresh minced ginger – Do not use ground ginger, the flavor will not be as warm or peppery.
  • Pinch of salt

For the Crispy Oat Topping

  • Old-fashioned rolled oats – Don’t use quick or steel-cut oats.
  • White whole wheat flour
  • Brown sugar – I would recommend using light brown sugar rather than dark brown sugar because of its caramel notes.
  • Pecans – Roughly chop the pecans before you add them to the crisp topping.
  • Butter – Make sure to melt this before you begin.
  • Ground cinnamon
  • Pinch of salt

Can I Use Frozen Berries?

You can – just don’t thaw them out first! If you can’t get your hands on fresh blueberries, grab some straight from the freezer. The cook time shouldn’t change, but if you find that the filling isn’t syrupy enough, go ahead and bake the crisp for another 5-10 minutes.

How to Make Blueberry Crisp

  • Prepare the filling. Preheat the oven, then combine the blueberries, minced ginger, and salt in a medium-sized bowl. Toss and transfer this mixture to a glass pan.
  • Make the topping. Add the topping ingredients to a small bowl, then mix until everything is crumbly.
  • Bake. Sprinkle the pecan topping evenly over the blueberry mixture, and bake the crisp for 30-40 minutes.
  • Let it rest and enjoy! Remove your crisp from the oven and let it cool for at least 5 minutes before you cut and serve it.

Tips & Recipe Variations

  • Measure the flour accurately. Be sure to spoon the flour into your measuring cup slowly instead of scooping it up directly. This prevents over-packing. If you have a food scale, use that to check your work.
  • Only use rolled oats. Rolled oats, quick oats, and steel-cut oats all require different amounts of water and different cook times. Remember to reach for old-fashioned rolled oats.
  • Let the crisp cool for at least 5 minutes. This blueberry crisp is going to be very hot when it first comes out of the oven. I know 5 minutes can feel like 50 when you’re seeing and smelling such a mouthwatering treat, but I believe in you. Put that spoon down!
  • Make it your own. Want to swap out some of the blueberries for raspberries or blackberries? Great! Craving a walnut streusel instead of a pecan one? Make the switch! This recipe has room for customization.
Ginger blueberry crisp on top of a stack of two plates with a metal spoon beside it.

Serving Suggestions

I love pairing this warm blueberry crisp with some cold and creamy vanilla ice cream. Coconut whipped cream and plain Greek yogurt are equally well-suited options that keep things healthy as can be. If you’re looking for a quick little garnish, I’d go with dark chocolate shavings or a few fresh mint leaves.

Proper Storage

  • Fridge. Once your crisp has cooled completely, transfer it to an airtight container and store it in the fridge. It will stay good for up to 3 days. Note that the topping will gradually become less crispy.
  • To reheat. If you’ve stored a large portion of the crisp, reheat it in a 350°F oven for 15-20 minutes, or until it’s warmed through. Individual servings can be warmed up in the microwave. Heat each portion on a microwave-safe plate for 20-30 seconds.
  • Freezer. Place the cooled crisp into an airtight container and freeze it for up to 3 months. Thaw it out in the fridge overnight before you reheat it. You can store single servings in their own containers if you’d like.

More Tempting Blueberry Dessert Ideas

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A ginger blueberry crisp on top of a stack of two plates with a metal spoon beside it

Ginger Blueberry Crisp

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Krista
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 8 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


This blueberry crisp recipe is made with warm, tender blueberries and a sweet, nutty oat topping. Add some vanilla ice cream, and this summertime favorite cannot be beat!



For the Ginger Blueberry Filling

  • 3 cups blueberries
  • 2 tablespoons fresh minced ginger
  • pinch of salt

For the Crispy Oat Topping

  • 1/2 cup regular oats
  • 1/2 cup white whole wheat flour
  • 1/2 cup brown sugar
  • 1/3 cup chopped pecans
  • 1/4 cup butter, melted
  • 1/2 teaspoon of ground cinnamon
  • pinch of salt


  1. Preheat oven to 375°F.
  2. In a medium bowl mix blueberries, minced ginger, and a pinch of salt. Toss and place in 8×8 glass pan.
  3. In a small bowl add regular oats, white whole wheat flour, brown sugar, pecans, butter, cinnamon, and a pinch of salt. Mix so that the topping is crumbly.
  4. Sprinkle crisp topping on ginger blueberry mixture.
  5. Bake for 30-40 minutes.
  6. Remove and let cool.
  7. (optional) top with vanilla bean ice cream


  • Makes 6-8 servings.
  • To Store: Transfer fully cooled crisp to an airtight container and store in the fridge for up to 3 days. Note that the topping will gradually become less crispy.
  • To Reheat: Reheat large portions of crisp in a 350°F oven for 15-20 minutes, or until warmed through. Individual servings can be warmed up in the microwave for 20-30 seconds.
  • To Freeze: Place cooled crisp into an airtight container and freeze for up to 3 months. Thaw in the fridge overnight before reheating.


  • Serving Size: 1/2 cup
  • Calories: 202
  • Sugar: 18 g
  • Sodium: 79 mg
  • Fat: 10 g
  • Carbohydrates: 32 g
  • Fiber: 4 g
  • Protein: 3 g
  • Cholesterol: 15 mg

Filed Under: