Blueberry Crisp


4.6 of 5 (13)
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 193.6
  • Total Fat: 5.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 116.2 mg
  • Total Carbs: 31.4 g
  • Dietary Fiber: 2.8 g
  • Protein: 2.1 g

View full nutritional breakdown of Blueberry Crisp calories by ingredient
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Number of Servings: 6


    3 c blueberries or 1 pkge (16 oz) frozen unsweetened blueberries
    2 TB lemon juice
    2/3 c packed brown sugar
    1/2 c all purpose flour
    1/2 c quick cooking oats
    1/3 c margarine or butter, softened
    3/4 tsp ground cinnamon
    1/4 tsp salt


Heat oven to 375 degrees. Arrange blueberries in ungreased square baking dish, 8x8x2 iches. Sprinkle with lenon juice. Mix brown sugar, flour, oats, margarine, cinnamon and salt; sprinkle on top.

ake until topping is light brown and blueberries are hot, about 30 minutes. Serve warm with cream. Makes 4-6 servings.

Number of Servings: 6

Recipe submitted by SparkPeople user ANNETHERESE.


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Member Ratings For This Recipe

  • Very Good
    1 of 1 people found this review helpful
    We make something similar to this quite often using frozen blueberries. I double the amount of blueberries and leave the rest the same. - 4/17/11

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  • Very Good
    1 of 3 people found this review helpful
    That was the best sh** ever - 7/20/08

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  • I used a half cup of brown sugar but next time (and there will be next times), I will cut it to one quarter. I used brown rice flour and certified gluten free oats so it was gluten free. - 7/17/14

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  • yummy... I added mango and extra blueberries. It was delicious. - 8/6/12

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  • I added ground flaxseed & used whole wheat flour + a bit more whole oats. We love it so I typically double the recipe! - 7/21/12

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  • I used a little less lemon juice because of the earlier reviews. This came out amazing! I'm going to make it all the time! - 8/4/11

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  • I added a Tbsp of sugar to the berries & lemon juice and tossed until well coated. Then I cut the brown sugar to 1/2 cup. Pretty good but next time I think I would add another cup of blueberries... - 7/1/11

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  • very good and easy! I added the lemon juice to the sugar mixture so I wouldn't get the sour taste and added a little Splenda on top. I also used Splenda brown sugar instead of regular brown sugar. - 1/26/11

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  • I COOK the blueberries on the stove first.. with just a tbs of stivia. and the lemon juice. that way they are cooked and juicy. oh yum.. i have put this into a pie crust also for company - 9/25/10

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  • I used Splenda on the berries. It could use a little cinnamon, and I agree with the comment on cutting back on the lemon juice a bit. I used 6 cups of berries and that worked well. Good recipe-my husband liked it and he's not a big fruit eater. - 6/29/09

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  • I could taste the lemon juice which made my portion sour. I had my husband add Splenda before he ate his, and he said it was great. I am not sure if I will add the lemon juice next time. - 7/24/08

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  • Loved it. This is a great way to get my fruit. I made it with fresh blueberries and it was delicious. - 7/24/08

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  • Really good. Not too sweet, which is nice. - 7/22/08

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  • This was great! I added a cup of sliced nectarines and it worked just fine. - 7/15/08

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  • Heavenly! I added in an extra cup of blueberries and subbed in lime juice for the lemon. One piece of advice -- After removing from the oven, let it cool sufficiently. I cut into it too early and the bottom was filled with blueberry juice. O_O - 7/12/08

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  • I took this to a cookout, and it got great reviews. I substituted lime juice for lemon, and added an extra cup of berries. - 7/7/08

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