Martha’s Blueberry Crisp – Buttery Crumble & Juicy Berries

Blueberry Crisp: Let Me Tell You Why I Love This One

All right, so if you’ve ever been caught daydreaming about dessert halfway through dinner (I definitely have, probably more than I should admit), you’re just my sort of people. Ever since Aunt Martha brought her legendary blueberry crisp to our family reunion back in ’97 — yeah, I’m dating myself — I’ve been hooked. There’s just something about that sweet, juicy mess of berries under a blanket of thick, buttery crumbs that makes me not care in the slightest if there’s a fancier cake sitting nearby. Honestly, the only downside is how fast it disappears. I’ve made it dozens of times since, and it’s one of those things you can make even if you’re distracted by, say, a phone call from your mum or a dog that’s just stolen your sock again (don’t ask).

Why You’ll Love This (Even if You’re Not a Dessert Person)

I make this when I have that one leftover punnet of blueberries rolling around the fridge drawer, or when friends happen to drop by (which, by the way, is always the moment my kitchen looks like a cyclone swept through). My family goes mad for it, particularly my brother who swears he doesn’t “have a sweet tooth” but somehow always ends up eating half the tray (he’s probably lying to himself, honestly).

One thing — I used to be genuinely baffled by those complicated pie crusts. But with this, you just toss everything into a pan; the buttery crumb topping magically crisps up whether or not you’re paying attention. It’s basically the dessert world’s equivalent of sweatpants—comfy, forgiving, and always welcome.

What You’ll Need: Ingredients (Substitutions Welcome!)

• 4 cups fresh blueberries (or honestly, frozen works just fine—just don’t thaw them first or you might get a soggy bottom. Oops.)
• 3/4 cup granulated sugar (my grandma swore by caster sugar, but I grab whatever’s handy)
• 1 tbsp lemon juice (I sometimes use orange in a pinch, it’s actually kind of delightful)
• 2 tsp cornstarch (if you’ve only got plain flour lying around, that’ll do in a pinch — it just won’t be quite as glossy)
• 1 cup all-purpose flour
• 1/2 cup old-fashioned oats (you can skip the oats if you’re out, just add a touch more flour – it works, trust me)
• 1/2 cup packed brown sugar (light or dark, both work. I use whatever cries at me first from the pantry)
• 1/2 tsp cinnamon (or a whisper of nutmeg for something different)
• 1/2 cup unsalted butter, cold and cubed (I’ve used salted before. Oddly enough, it wasn’t a disaster)
• Pinch salt

Okay, Let’s Get This Blueberry Crisp in the Oven

1. Preheat your oven to 375°F (or about 190°C if you think in metric—sometimes I do, sometimes I don’t).
2. Grab your 8×8-inch baking dish. If you only have a big ol’ pie dish or even individual ramekins, go rogue and use those. Lightly butter whatever you choose (unless you forget, which I sometimes do. Eh, more scrubbing later).
3. For the filling: Mix your blueberries, sugar, lemon juice, and cornstarch together in a bowl. Give it all a good toss — don’t fuss if some berries burst. That means extra juice (and possibly stained hands, but who cares?). Pour this into your baking dish. This is where I steal a berry or two. Or three, in all honesty.
4. For the crumble: In another bowl, stir together the flour, oats, brown sugar, cinnamon, and salt. Then, cut in the cold butter with a pastry cutter, two forks, or just get in there with your fingers if you’re too impatient. You want pea-sized clumps — don’t overthink it. It might look a little bit scraggly; that’s how you know it’ll be good.
5. Scatter the crumble mix all over the berry layer — try and cover up those berries but leave a cheeky gap or two for juices to bubble up (it’s prettier that way, if you care about such things).
6. Bake for about 35 to 40 minutes, until the top is golden brown and the blueberry syrup is bubbling up around the edges. Your kitchen will smell like heaven. If the topping’s browning faster than the berries are cooking, just loosely cover with foil for the last 10 minutes. (It rarely happens, but it did to me once when I definitely wasn’t watching.)
7. Let it cool for a few minutes. Or not, but I am legally required (by my family) to say this: hot fruit lava will burn your tongue right off.

Notes from the Trenches (My Kitchen)

• If you use frozen berries, don’t thaw them. Pour straight from the bag. I learned the hard way after one sad, purple puddle.
• If your crumble topping seems too dry, just add another cube of butter. If it feels greasy, add a spoonful of flour. No drama.
• You can mix berries — half blueberries, half raspberries is a win. One time I tried strawberries: didn’t love it. Too mushy for me.
• Actually, I find it tastes even better the next day if you’ve got leftovers. The flavors kind of snuggle up to each other overnight.

Variations I’ve Dabbled In (Some Genius, Some…Not)

• Add a handful of chopped almonds or pecans to the topping for extra crunch (my mate from Yorkshire swears by this).
• Mix in blackberries if you have them: totally lush, albeit a bit rustic looking.
• Okay, so I once tried adding honey instead of some of the sugar. Not my best work — too much like breakfast granola.
• If oats aren’t your thing, swap in shredded coconut — makes it almost tropical (hats off to Nigella for that idea over at Nigella’s crumble).

Let’s Talk Equipment (Or I’ll Improvise, Frankly)

Ideally, you want an 8×8 or 9×9 baking dish. I’ve used a skillet in a pinch — just check it’s oven-proof (learned this one the hard way when my mum used her favorite sauté pan — sorry, Mum) and a mixing bowl or two. Need a pastry cutter? Two forks or even your hands if you’re not afraid of a little buttery mess. Oh and a trusty wooden spoon (though a big salad fork once did the trick for me when I couldn’t find mine; blame the gremlins).

How to Store This Stuff (But Good Luck Having Leftovers)

Pop any leftovers in an airtight container and stick it in the fridge. It’ll keep for 2-3 days, but, honestly, in my house it never lasts more than a day! I actually think it tastes better after a night in the fridge; the juice thickens up, kind of like the filling in those old-fashioned bakery pies. For reheating, I just stick a scoop in the microwave or pop the dish in a low oven if I’m feeling fancy.

How I Serve Blueberry Crisp (Spoiler: It’s With Ice Cream)

Nothing beats a fat scoop of vanilla ice cream melting into warm crisp (my uncle insists on whipped cream, but he’s in the minority at our table). Sometimes, if it’s breakfast (and who’s judging), I’ll eat it cold with a dollop of thick Greek yogurt. A friend of mine once added clotted cream, which is massively decadent but unforgettable. If you want more ideas, Smitten Kitchen has a cracking Blueberry Crumble Bar that pairs pretty well with coffee too.

A Few Pro Tips (From Bitter Experience)

• Don’t rush the cutting-in of butter; if you melt it, the topping never gets that gorgeous craggy texture. I once tried microwaving the butter to speed things along—major regret, it just became sludge.
• Taste those berries first — if they’re super sweet, cut the sugar a bit. Or not, if you’re feeling extra indulgent. I learned this after one batch nearly sent everyone into a sugar coma.
• Bake it on a tray if you’re nervous about drips — but, on second thought, cleaning the oven once in a while isn’t the end of the world.

FAQ: Your Real-World Blueberry Crisp Questions Answered

• Can I use other fruit? Actually, yes — blackberries, raspberries (even apple if you’re feeling wild). Just make sure juicy fruit gets a bit of extra thickener.
• Do I have to use oats? Nope, I skip them if I’ve run out, just up the flour a bit. It’s still yum.
• How do you know when it’s done? The top has to be golden, and you should see purple bubbles along the edge — that’s when I do a little happy dance. Seriously, don’t underbake or it’ll be basement-level soggy.
• Can this be made ahead? Sure thing, bake, cool, then reheat gently. But if you top with ice cream straight away, be prepared for a melty lake (been there!).
• Can I freeze it? Yes, though the crumble will soften a bit after thawing. I tend to just eat it all fresh, so I’m not the expert here.

So there you have it, Martha’s Blueberry Crisp with all my own quirks, detours and probably too many asides. If you want to make a dessert where ‘magic’ is the number-one required skill, this is it. And if you get distracted halfway through, well — join the club!

★★★★★ 4.80 from 122 ratings

Martha’s Blueberry Crisp – Buttery Crumble & Juicy Berries

yield: 6 servings

prep: 15 mins

cook: 35 mins

total: 50 mins

A classic summer dessert featuring juicy blueberries topped with a golden, buttery oat crumble. Martha’s Blueberry Crisp is simple to make, bursting with berry flavor, and irresistibly crisp on top.

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Ingredients

• 5 cups fresh blueberries
• 2/3 cup granulated sugar, divided
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice
• 1 cup old-fashioned rolled oats
• 3/4 cup all-purpose flour
• 1/2 cup unsalted butter, cold and cubed
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt

Instructions

1. 1
   Preheat the oven to 375°F (190°C).
2. 2
   In a large bowl, toss blueberries with 1/3 cup sugar, cornstarch, and lemon juice. Spread mixture evenly into a 9-inch baking dish.
3. 3
   In another bowl, mix oats, flour, remaining 1/3 cup sugar, cinnamon, and salt. Cut in the cold butter with a pastry cutter or fingers until crumbly.
4. 4
   Sprinkle the buttery crumble evenly over the blueberry mixture.
5. 5
   Bake for 35 minutes, or until the top is golden and the berries are bubbling. Cool slightly before serving.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 310 caloriescal

Protein: 3gg

Fat: 10gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 53gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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