You know summer’s here when blueberries take over the farmers’ market, and if you caught Martha Stewart’s latest blueberry crisp moment on the Today Show, you’re probably craving that warm, bubbling goodness too. Her version? It’s rustic, bright with lemon, topped with a golden oat crumble that crunches just right. We had to try it ourselves.
This copycat blueberry crisp recipe stays true to the effortless charm of Martha’s original while making it super doable with what’s already in your kitchen. Whether you’re using fresh-picked berries or frozen ones from the back of your freezer, this dessert is a no-fuss, all-flavor winner. And yes, it’s basically summer in a spoon.
Table of Contents
How to make this copycat blueberry crisp recipe
We’re keeping the method delightfully simple, no stovetop prep, no fussy dough, just one bowl for berries and one for the topping. Toss, crumble, bake. The crisp does all the work while your kitchen smells like sunshine.
Prep time: 10 minutes
Cook time: 40 minutes
Cooling time: 15 minutes
Total time: ~1 hour
Servings: 6
Ingredients, instructions and tips
For the blueberry filling:
- 6 cups fresh or frozen blueberries (if frozen, no need to thaw)
- ⅓ cup granulated sugar
- 2 tablespoons all-purpose flour
- Zest and juice of ½ lemon
- Pinch of salt
For the oat streusel topping:
- ¾ cup rolled oats (old-fashioned style)
- ¾ cup all-purpose flour
- ½ cup light brown sugar
- 6 tablespoons unsalted butter, cold and diced
- ½ teaspoon ground cinnamon
- Pinch of salt
Instructions:
- Preheat your oven to 350°F (175°C).
- Make the filling: In a large mixing bowl, gently toss blueberries with sugar, flour, lemon zest, juice, and a pinch of salt. Transfer to a buttered 2-quart baking dish.
- Make the topping: In another bowl, whisk together oats, flour, brown sugar, cinnamon, and salt. Add the cold butter and use your fingers or a pastry cutter to blend until pea-sized crumbs form.
- Assemble: Sprinkle the streusel topping evenly over the berry mixture.
- Bake for 40–45 minutes, until the topping is golden brown and the fruit is bubbling around the edges.
- Cool for at least 15 minutes before serving. The juices thicken as it rests.
Tips:
- Want bigger oat clusters? Don’t overwork the topping. Just clump and sprinkle.
- For juicier berries, use a mix of fresh and frozen.
- Try browning the butter before adding it to the streusel for a rich, nutty layer.
What to serve with the dish
This crisp pairs beautifully with cold, creamy companions:
- A big scoop of classic vanilla ice cream is the go-to. The hot-cold contrast is unbeatable.
- Lightly sweetened whipped cream or whipped mascarpone adds a mellow richness.
- Greek yogurt works surprisingly well—especially for breakfast leftovers the next day.
- Or keep it rustic with nothing at all and let the crisp shine.
As for drinks, lemony iced tea or a glass of chilled white wine (like a buttery Chardonnay) makes a perfect sunny match.
Ingredient substitutes
- Blueberries
Original Ingredient: Fresh or frozen blueberries
Substitutes:- Mixed Berries: Use raspberries, blackberries, or chopped strawberries in the same quantity. Great for depth and color.
- Cherries: Pitted and halved sweet cherries bring a rich twist, though slightly longer baking may be needed.
- Apples: For a fall-friendly version, sub in peeled and sliced apples with a touch more lemon.
- Flour (filling & topping)
Original Ingredient: All-purpose flour
Substitutes:- Gluten-Free Blend: A 1:1 GF flour works seamlessly in both filling and topping.
- Almond Flour: Adds a nutty taste to the topping but skip it in the filling.
- Oat Flour: For a wholesome twist, use oat flour in the topping—though it’ll be a bit softer.
- Butter
Original Ingredient: Unsalted butter
Substitutes:- Vegan Butter: Any plant-based block butter works for dairy-free crisp.
- Coconut Oil: Offers a tropical hint; firm it up in the fridge for easier clumping.
- Ghee: Adds rich flavor with a hint of caramel, though it browns faster.
- Brown Sugar
Original Ingredient: Light brown sugar
Substitutes:- Coconut Sugar: Subtler sweetness with caramel notes and lower glycemic index.
- Maple Syrup: Use ¼ cup and reduce other liquids slightly to balance.
- Date Sugar: For a fiber-rich sweetener, though it doesn’t melt as smoothly.
- Oats
Original Ingredient: Old-fashioned rolled oats
Substitutes:- Quinoa Flakes: Protein-rich and crunchy but with a slightly grassy taste.
- Chopped Nuts: Almonds or pecans bring texture and a rich crunch.
- Granola: Pre-sweetened but can work in a pinch—just reduce added sugar.
- Lemon Juice & Zest
Original Ingredient: Fresh lemon
Substitutes:- Orange or Lime: Both add brightness with a different citrus twist.
- Apple Cider Vinegar (1 tsp): If no citrus is on hand, this helps balance sweetness.
- Bottled Lemon Juice: Works in a pinch, though zest is where the magic is.
Ingredients
For the blueberry filling:
-
6 cups fresh or frozen blueberries (if frozen, no need to thaw)
-
⅓ cup granulated sugar
-
2 tablespoons all-purpose flour
-
Zest and juice of ½ lemon
-
Pinch of salt
For the oat streusel topping:
-
¾ cup rolled oats (old-fashioned style)
-
¾ cup all-purpose flour
-
½ cup light brown sugar
-
6 tablespoons unsalted butter, cold and diced
-
½ teaspoon ground cinnamon
-
Pinch of salt
Instructions
-
Preheat your oven to 350°F (175°C).
-
Make the filling: In a large mixing bowl, gently toss blueberries with sugar, flour, lemon zest, juice, and a pinch of salt. Transfer to a buttered 2-quart baking dish.
-
Make the topping: In another bowl, whisk together oats, flour, brown sugar, cinnamon, and salt. Add the cold butter and use your fingers or a pastry cutter to blend until pea-sized crumbs form.
-
Assemble: Sprinkle the streusel topping evenly over the berry mixture.
-
Bake for 40–45 minutes, until the topping is golden brown and the fruit is bubbling around the edges.
-
Cool for at least 15 minutes before serving. The juices thicken as it rests.
Notes
Want bigger oat clusters? Don’t overwork the topping. Just clump and sprinkle. For juicier berries, use a mix of fresh and frozen. Try browning the butter before adding it to the streusel for a rich, nutty layer.
