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A ginger blueberry crisp on top of a stack of two plates with a metal spoon beside it

Ginger Blueberry Crisp

  • Author: Krista
  • 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


  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

Keywords: berry crisp, fruit crisps, blueberry dessert