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Wild Blueberry Crisp

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Craving a taste of summer? Make this easy wild blueberry crisp packed with berries and a buttery oat crumble topping.
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
A baking dish of wild blueberry crisp.

I live in Nova Scotia, where wild blueberries are a big deal. They grow pretty much everywhere in late summer, and they’re so delicious! In addition to my recipes for blueberry white chocolate scones, blueberry cake donuts, and Nova Scotia blueberry grunt, I love a simple old-fashioned fruit crisp to let the blueberries shine. And I have to say, this wild blueberry crisp recipe is so simple, but it’s terrific. It’s best served warm with a scoop of vanilla ice cream!

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Why You’ll Love This Recipe

✔️ No fancy techniques or obscure ingredients. This recipe is about mixing a few simple things and letting the oven do the rest.
✔️ Wild blueberries are tart and sweet; this recipe lets their natural goodness steal the show.
✔️ Whether it’s a casual family dinner or you’re entertaining guests, wild blueberry crisp fits the bill.

Ingredients For Wild Blueberry Crisp

Ingredients to make this recipe.

Ingredient Notes

  • Rolled Oats: Add chew and texture to the topping.
  • Tapioca Starch: Acts as a thickener for the blueberry filling, ensuring it becomes beautifully glossy and jam-like as it bakes, rather than watery. I like it better than cornstarch or flour for thickening fruit fillings.
  • Wild Blueberries: The star of the show, wild blueberries are smaller but pack a more intense flavor than their cultivated counterparts. You can use frozen or fresh. I used frozen for this recipe.

It’s important to note that when making substitutions in recipes, the texture and flavor may be slightly different. However, these substitutes are the best options to change the original recipe.

Ingredient Substitutions

  • All-Purpose Flour: A 1:1 gluten-free all-purpose flour blend works well as a substitute in the topping for a gluten-free blueberry crisp.
  • Butter: For a dairy-free version, coconut oil or plant-based butter can be used in the topping. Make sure it’s solid at room temperature to achieve the right texture.
  • Lemon Juice: Orange juice, lime juice, or even white vinegar can substitute for lemon.
  • Rolled Oats: Quick oats can be used in a pinch, though they offer a slightly different texture. Avoid instant oats, as they can become too mushy.
  • Tapioca Starch: Arrowroot powder is an excellent substitute for tapioca starch. You can also use cornstarch, but I recommend mixing it with the lemon juice first to discourage lumps.
  • Wild Blueberries: If wild blueberries (also called lowbush blueberries) are hard to come by, use fresh or frozen cultivated blueberries (also called highbush blueberries).

Recipe Variations

Add any of the following ingredients for a twist on this wild blueberry crisp recipe:

  • Add Nuts to the Topping: Try adding ½ cup chopped pecans, walnuts, or almonds to the topping.
  • Chocolate Chips: Sprinkle a handful of chocolate chips over the blueberry layer before adding the topping for a gooey, chocolatey twist that melts into the fruit as it bakes.
  • Citrus Zest: Adding lemon or orange zest to the blueberry mixture or the topping will make the flavors even brighter.
  • Drizzle with Honey: After baking, drizzle the top of the crisp with honey for an added note of flavor and sweetness.
  • Mix in Other Berries: Add raspberries, blackberries, or chopped strawberries to the blueberry mixture for a mixed berry crisp.
  • Spice It Up: A teaspoon of cinnamon, homemade chai spice, or a pinch of nutmeg mixed into the blueberry filling or the topping can add a warm, spicy note.
  • Vanilla: Add the scraped seeds from half of a vanilla bean or add 1 ½ teaspoons of vanilla extract to the blueberry filling for a subtle, sweet flavor.
  • Heavy Cream Or Milk: If you don’t have ice cream or whipped cream, drizzle your crisp with a splash of 35% whipping cream or even milk.

Use the JUMP TO RECIPE button at the top of this post, or scroll to the bottom to see the PRINTABLE recipe card with ingredient measurements and complete instructions.

How To Make Wild Blueberry Crisp

Process shots 1 through 4 to make this recipe.

STEP 1: Stir the blueberries, lemon juice, and sugar in a mixing bowl. Add the tapioca starch and stir well to combine.

STEP 2: Pour the berries into a lightly buttered baking dish.

STEP 3: In a second bowl, stir the oats, brown sugar, and flour. Rub the butter into the mixture using a fork or your fingertips.

STEP 4: Scatter the oat topping over the berries and bake until the topping is golden and the berries are bubbling.

Expert Tips

1. If using frozen blueberries, don’t thaw them first. The tapioca starch will help thicken any juice released.
2. For a crunchier topping, lightly toast the oats (and nuts if using) in a dry skillet over medium heat until fragrant. Cool before adding to the topping mixture.
3. Let the crisp rest for 15-20 minutes after baking, allowing the filling to set, making it easier to serve.

Recipe Notes

  • Use cold butter for the topping. This helps create a crumbly texture that crisps in the oven. If your butter is at room temperature, place the oat topping in the fridge for 20 minutes to firm up before baking.

Storage

  • Refrigerating: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through.
  • Freezing: You can freeze the baked crisp for up to 3 months. Cover it tightly with aluminum foil or place it in a freezer-safe container. Thaw overnight in the refrigerator and reheat in the oven to preserve the topping’s texture.
  • Reheating Tips: To avoid a soggy topping when reheating, place the crisp back in the oven at 350°F (175°C) for about 10-15 minutes or until the topping is crisp again and the filling is bubbly. Avoid microwaving, as it can make the topping soft.
A bowl of wild blueberry crisp.

Did you make this wild blueberry crisp? Please rate the recipe and tell me how it went in the comments below. Also, stay in touch with me on Instagram, Facebook, and Pinterest to see more delicious food and recipes!

Printable Recipe Card

Wild blueberry crisp in a bowl with ice cream.

Wild Blueberry Crisp

Author: Kelly Neil
Craving a taste of summer? Make this easy wild blueberry crisp packed with berries and a buttery oat crumble topping.
5 from 1 vote
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American / Canadian
Servings 9 servings
Calories 272 kcal

Special Equipment

  • 8-inch (20-cm) square or oval baking dish
  • Measuring cups and spoons or digital kitchen scale
  • Mixing bowls
Need Metric Measurements?Use the button options below to toggle between US cups and Metric grams.

Ingredients
 
 

  • 6 cups wild blueberries, frozen or fresh
  • 1 tablespoon lemon juice
  • cup granulated sugar
  • cup tapioca starch
  • ¾ cup rolled oats, not quick or instant oats
  • ½ cup brown sugar
  • ½ cup all-purpose flour
  • cup salted butter, cold, plus extra for greasing the pan

Instructions
 

  • Preheat the oven to 350ºF (180ºC) and lightly grease an 8-inch square or oval baking dish with butter. Set aside.
  • Stir the blueberries, lemon juice, and sugar in a mixing bowl. Add the tapioca starch and stir well to combine. Pour into the prepared baking dish.
  • In a second bowl, stir the oats, brown sugar, and flour. Rub the butter into the mixture using a fork or your fingertips. Once the flour is incorporated, scatter the mixture over the berries. Bake the crisp for 50 to 55 minutes or until the top is golden and the blueberries are bubbling. Cool on a wire rack for 20 minutes before serving warm with ice cream or whipped cream.

Recipe Notes

  • Use cold butter for the topping. This helps create a crumbly texture that crisps in the oven. If your butter is at room temperature, place the oat topping in the fridge for 20 minutes to firm up before baking.

Storage

  • Refrigerating: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through.
  • Freezing: You can freeze the baked crisp for up to 3 months. Cover it tightly with aluminum foil or place it in a freezer-safe container. Thaw overnight in the refrigerator and reheat in the oven to preserve the texture of the topping.
  • Reheating Tips: To avoid a soggy topping when reheating, place the crisp back in the oven at 350°F (175°C) for about 10-15 minutes or until the topping is crisp again and the filling is bubbly. Avoid microwaving, as it can make the topping soft.

Nutrition

Serving: 1servingCalories: 272kcalCarbohydrates: 50gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 19mgSodium: 62mgPotassium: 136mgFiber: 3gSugar: 31gVitamin A: 278IUVitamin C: 11mgCalcium: 24mgIron: 1mg
Did you make this recipe?Let me know on Instagram @kellyneildotcom or tag #kellyneil!

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4 Comments

  1. Kelly you did a lovely job on CTV Atlantic in 2020. I love that your dad was part of the inspiration for this recipe. Quick question – I know that this is gluten/dairy free. Could I sub out the 1/2 vegan butter with a grapeseed oil or such? Vegan butter I’m taking is margarine.

    1. Chris, hi and thanks so much for your comment! I think if I were going to try subbing an oil, I would maybe try solid coconut oil and mix it quickly with a fork to try and maintain a bit of that solidity. I would love to know if you try (or have tried) a liquid oil and what sort of result you get!! 🙂

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