Blueberry Crisp

Blueberry Crisp

We had friends over for dinner and I wanted to make a nice yet simple dessert. I’ve seen a lot of terrific recipes for crisps out there lately and I thought a blueberry crisp would be a perfect way to use up the last of the blueberries my neighbor Jack gave me. I decided to try this recipe from the Food Network because it sounded really simple to make and because it called for pecans in the crumb topping. I loved how sweet the blueberries were and I really enjoyed the crunch of the pecans. I served this blueberry crisp warm from the oven with homemade whipped cream. It was delicious – we all loved it.

 How to Make a Blueberry Crisp:

Recipe and photo by For the Love of Cooking.net
Recipe from Food Network
  • 6 cups blueberries, rinsed and lightly dried
  • 1 tablespoon cornstarch
  • 1/4 cup sugar
  • Pinch salt
Blueberry Crisp

Toss the blueberries with cornstarch, sugar, and salt. Mix thoroughly.


Crumb Topping Mixture:

  • 1/2 cup all-purpose flour
  • 1/2 cup quick-cooking oats
  • 1/4 cup packed light brown sugar
  • 1/4 cup sugar
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 3/4 cup chopped pecans
  • 1/2 stick room temperature unsalted butter, cubed
  • Whipped cream, for topping
Blueberry Crisp

Preheat oven to 375 degrees. Coat a baking dish with cooking spray.

Combine flour, oats, brown and white sugar, cinnamon, nutmeg, and pecans in a bowl. Add butter and pinch into chunks. Mix until it looks crumbly.

Add the blueberries into a 2-quart baking dish. Top evenly with the crumb mixture.

Blueberry Crisp

Bake for 40 minutes. Serve with ice cream and/or whipped cream. Enjoy.

Blueberry Crisp

Click here for a printable version of this recipe – For the Love of Cooking.net

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  1. Hi Pam!

    First, I absolutely adore your website and find myself constantly referencing, going to it and reading it. Your passion for cooking is addictive, and I’ve certainly started cooking more and, honestly, have been eating more healthily since I’ve started following your posts. So, thank you!

    Second, I’m really interested in making this recipe but have recently developed a severe nut allergy. Is there anything you recommend as a substitute for the chopped pecans the recipe calls for? Do you think the recipe would work if the pecans were just omitted without a substitution?

    Thank you again for all your posts and recipes. My fiance and I absolutely love them, and you’ve reignited my passion for food and cooking!

    Best wishes,