Warm and juicy blueberries combine with sweet, peppery ginger and a buttery cinnamon pecan topping in this tempting Blueberry Crisp! It’s a healthy dessert that’s easy to make and ready in about 30 min!
Easy Homemade Blueberry Crisp
As this simple dessert bakes to perfection in your oven, the heavenly scent of blueberries and ginger will have mouths watering all the way upstairs. By the time it comes out, everyone will be lining up by the kitchen! Waiting for it to cool down enough to dig in is by far the biggest challenge of the recipe.
But once you bite into that warm and gooey berry filling with the nutty brown sugar crisp on top, the 5-minute wait will be well worth it! I can never resist reaching for seconds. Whether you top each serving with a scoop of vanilla ice cream or leave them plain, this easy blueberry crisp is bound to become a family favorite.
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!
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
- Fresh Minced Ginger: Not ground ginger.
- Pinch of Salt: To enhance the other flavors.
For the Crispy Oat Topping
- Old-Fashioned Rolled Oats: Don’t use quick or steel-cut oats.
- White Whole Wheat Flour
- Brown Sugar
- Pecans: Chopped.
- Butter: Melted.
- 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
This fruity dessert is so easy, it practically makes itself! You just have to mix up each component, layer them together and let the oven take the wheel.
- Heat Oven: Preheat the oven to 375°F.
- Make Filling: Combine the blueberries, minced ginger and salt in a medium-sized bowl. Toss and transfer the mixture to an 8×8-inch glass pan.
- Make Topping: Add the oats, flour, brown sugar, pecans, butter, cinnamon and salt to a small bowl. Mix until the topping is crumbly.
- Add to Pan: Sprinkle the pecan topping evenly over the blueberry mixture.
- Bake: Bake the crisp for 30-40 minutes.
- Let Rest & Enjoy! Remove your crisp from the oven and let it cool for at least 5 minutes before you cut and serve it.
Tips for Success
Let’s make sure your berry crisp is absolute heaven. These tips and tricks oughta do the trick!
- 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.
- Rolled Oats Only: 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 It Cool for at Least 5 Minutes: The 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.
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.
Storage and Reheating
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.
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.
Can I Freeze This?
Sure you can! 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.Print
Ginger Blueberry Crisp
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 8 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
Warm and juicy blueberries combine with sweet, peppery ginger and a buttery cinnamon pecan topping in this tempting Blueberry Crisp! It’s a healthy dessert that’s easy to make in about half an hour.
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
- Preheat oven to 375°F.
- In a medium bowl mix blueberries, minced ginger, and a pinch of salt. Toss and place in 8×8 glass pan.
- 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.
- Sprinkle crisp topping on ginger blueberry mixture.
- Bake for 30-40 minutes.
- Remove and let cool.
- (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
Keywords: berry crisp, fruit crisps, blueberry dessert
More Tempting Blueberry Dessert Ideas
In the mood for more blueberry goodness? Try these treats ASAP:
- Paleo Blueberry Coconut Popsicles
- Berry Tart With Almond Crust
- Goat Cheese Cheesecake With Blueberry Compote
- Tropical Superfruit Yogurt Parfait
Look at that crisp! I want to dive in!! 🙂 Where did you guys live before you moved to Texas?!
haha.. thanks Beth! 🙂
Since Mike and I have been married we lived in Texas, before that we dated long distance the entire time!! I was either in IL or WI and he was either in TX or Ecuador! Crazy times.. 🙂
I am sorta mad that I don’t have this in front of me right now. All those juicy blueberries! And I feel ya…I feel lucky to love my in laws! They are the kindest people and it breaks my heart to hear of people who don’t get along with their in laws!
This the perfect late night fix… pretty sure your little man would love you if you had this tonight! 🙂 hehe
I could dive right into this! This Ginger Blueberry Crisp looks absolutely insane. So delicious and decadent!
Thanks so much Jenn! Dive away!
YUM! This is such a dream Summer dessert! Beautiful!
Thanks so much Becky!