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 Blueberry Crisp 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!
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.
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
- Easy Apple Blueberry Crumble
- Fresh Mini Blueberry Galettes
- Blueberry Coconut Popsicles
- Lemon Blueberry Oatmeal Bars
- Berry Tart With Almond Crust
Ginger Blueberry Crisp
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 8 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
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!
Ingredients
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
Instructions
- 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
Notes
- 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.
Nutrition
- 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
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28 comments on “Ginger Blueberry Crisp”
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!
Your pictures are gorgeous! I want to eat all of those blueberries! And blueberry crisp is one of my favs – love the addition of ginger to kick it up a notch!
Thanks so much Jessica! Blueberry Crisp is seriously the bomb during the summer, if you love it then I know you’ll love this one with the fresh ginger. 🙂
This looks incredible…wow!
Thanks Megan!
Dear Krista, what a beautiful berry crisp. This just looks absolutely perfect! Love the photos…so cute! xo, Catherine
Thank you so much Catherine!
I have seriously been craving crisp lately! Why aren’t we neighbors again?!
haha.. I know right! WE would have the worlds best dinners every single night!
YUM, we have been eating a ton of blueberries this summer and my girls would be thrilled if I made this for them! The ginger is a nice addition, adds something a little different 🙂
Your girls would love it Sara! I have been on a blueberry kick lately too, berries all summer long is my moto!
That streusel makes me so hungry! This dessert looks amazing.
Thanks Julie!
I love that Mike had the pastor praying that you would realize that he was the best thing to ever happen to you. Local pour sounds like the perfect place for a big crew like that. Loving the ginger twist for this crisp!
haha… I know! It cracks me up to this day!
The fresh ginger in this is fantastic and such a fun twist when your eating it! Thanks Katie!
I am drooling and kicking myself for not buying blueberries the other day! Blueberries and ginger are amazing together and this crisp… Sigh, I am just torturing myself!
haha… go out and do it! 🙂
Such a sweet story. Having in-laws that you get along with always makes relationships easier and definitely more enjoyable around holidays and vacations. This crisp is everything I love about summer dessert! Beautiful photos!
Yes! Holidays and vacations you can actually look forward to, instead of dread.
So glad you liked the recipe and photos Danae, means alot. 🙂
I know exactly what you mean! Although they aren’t technically my in-laws until you know who proposes, but his family is seriously awesome, and I could not be more lucky!
Get on the proposal train mister! Or I might just have to come out there again!!! Although, I will say, when he does I know its going to be awesome! We are two lucky girls 🙂