Blueberry Crisp

Desserts & Baking, Recipes

We had the best time at the cabin picking Saskatoon berries this summer.  It’s one of the things that I most look forward to up there, there’s something so therapeutic and simple about gathering your own food. Now that Charlie is bigger he joined me and my Dad in the adventure and loved it.  I’m pretty sure more of the berries landed on the ground versus in our buckets, but who cares.

Picking Saskatoon berries

This berry crisp is super simple to whip up for guests, and you can use frozen berries instead of fresh (I always have frozen berries in my freezer for smoothies anyway).  Any mixture will do, but I love blueberries or saskatoons.  You can mix it with strawberries, blackberries, peaches… it’s up to you!

bucket of freshly picked Saskatoon berries

Served with a dollop of whipped cream (or coconut whip) or a scoop of vanilla ice cream, this dessert is always a hit!  If your berries are on the drier side (like saskatoon berries) don’t add any flour.

Berry Crisp in white dish

Berry Crisp topped with ice cream

Berry Crisp

This berry crisp is super simple to whip up for guests, and you can use frozen berries instead of fresh.

Course Dessert
Keyword blueberry, crisp
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 8
Author Fraîche Nutrition


  • 5 cup berries fresh or frozen
  • 3 tablespoon sugar
  • 1 tablespoon oat flour gluten free
  • 3/4 cup oat flour gluten free
  • 2 1/2 cup large flake rolled oats
  • 3/4 cup brown sugar
  • 2 teaspoon cinnamon
  • 3/4 cup butter melted
  • pinch salt


  1. Preheat the oven to 350F and grease a 9x13" baking dish with butter.
  2. In a medium bowl mix together the berries, 3 Tbsp. sugar and 1 Tbsp. flour.  Pour this into the prepared dish.
  3. In another medium bowl combine the remaining ingredients and mix together until combined.  Sprinkle the mixture over top of the berries and bake for 35-45 minutes, until the berries are bubbling and the topping is golden brown.
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8 Comments on “Blueberry Crisp”

  1. Linda Spence

    I made a lot of crisps this summer with rhubarb and because my son is vegan I replaced the butter with coconut oil and it was awesome.

  2. Taylor Specht

    Mmmmm! Just finished making this with blueberries and fresh peaches! Bringing it over to my parent’s place for dessert – will pop it in the oven there. Thanks Tori xoxo

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