Blueberry crisp with steel cut oats

As dietitians and moms at McDaniel Nutrition, we are firm believers that the best kitchen gadgets should take the dirty work out of our most dreaded kitchen tasks. The instant pot is just the solution I was looking for.

Instant Pot = Time Saver

Consider steel cut oats. Love the flavor and nutritional profile, but we don’t love how long they take to cook! Who has time to stand over a stove for 30 minutes on a busy morning with three crazy kiddos tearing through the kitchen? The instant pot is a game changer, and our family can’t get enough of this Instant Pot Berry Cobbler Steel Cut Oats recipe!
We were a bit late to jump on the instant pot bandwagon, but it’s quickly become one of our favorite and most-used gadgets. It saves time and energy on many of our favorite dishes, and steel cut oats are no exception. The oats turn out perfectly with no stirring required!

Mix and Match Ingredients!

There are endless possibilities for add-ins in this recipe, so try different fruits, nuts and spices to match the preferences of the palates in .your own family! We hope you enjoy it as much as we do.

Print

• 1 T. coconut oil
• 1 c. steel cuts oats
• 3 c. water
• 1 t. salt
• 3 T. maple syrup
• 1 T. fresh lemon juice
• 1 c. frozen blueberries (no sugar added)
• 1 c. frozen dark cherries (no sugar added)
• 1/2 c. chopped walnuts

1. Saute oats in the instant pot over coconut oil for 2-3 minutes until golden brown. You will smell a nutty aroma.
2. Add water and salt, and cook on the manual setting for 10 minutes with pressure valve sealed. Allow pressure to release naturally at the end of cooking ~ 3-5 minutes.
3. Stir in maple syrup, berries, walnuts and lemon juice. The warmth of the oats should quickly defrost your berries.
4. Enjoy!

• Prep Time: 5
• Cook Time: 15

Nutrition

• Serving Size: 1/8 of the recipe
• Calories: 178
• Sugar: 8.3 g
• Sodium: 296.3 mg
• Fat: 8.2 g
• Carbohydrates: 24.5 g
• Fiber: 3.4 g
• Protein: 4.1 g
• Cholesterol: 0 mg

by Whitney // July 20, 2021 (updated April 6, 2022)

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Blueberry Crisp is the perfect dessert to serve all year round! This easy blueberry crisp features juicy blueberries topped with a sweet, golden oatmeal crumble. We like to serve it warm with a large scoop of vanilla ice cream.

If you love fruit crisps, be sure to make my easy apple crisp recipe. If you have more blueberries to use, make my Blueberry Danish for breakfast or dessert!

Why This Recipe Works

• There are several reasons why this recipe trumps others. One of my favorite aspects to this blueberry crisp recipe is the blueberry to crumble ratio is a 1:1 ratio! What this means is you get the same amount of crumble as blueberries in each bite. Let’s be honest, the crumble is the best part.
• You can use fresh or frozen blueberries to make this crisp, or a combination of both.
• This dessert recipe bakes up perfectly every time!

Ingredients

• Blueberries: You can use fresh or frozen (if using frozen blueberries they do not need to thaw).
• Cornstarch: This helps thicken the mixture so it’s not overly runny.
• Lemon Juice: A little acid balances and complements the sweetness.
• Flour: You can substitute with a gluten-free flour to make this a gluten-free blueberry crisp.
• Old Fashioned Rolled Oats: We prefer the texture of old fashioned oats over the quick oats. 
• Brown Sugar: Light or dark brown sugar. This will give us some sweetness to the fruit crisp.
• Cinnamon: Adds the perfect warm flavor.
• Unsalted Butter: COLD and cubed.

Step-by-Step Instructions

1. Make the blueberry filling. In a large bowl, stir together the blueberries, sugar, cornstarch, and lemon juice. 

1. Transfer the mixture to the baking pan (that has been sprayed with nonstick spray). Spread the blueberries into an even layer. 

1. Make the crumble. In a large bowl, whisk the flour, rolled oats, sugar, salt, and cinnamon. Using a pastry blender, cut the butter into the flour mixture. The butter should be the size of peas. 

1. Sprinkle the crumble over the blueberries. 

1. Bake. The crisp will bake in a preheated 350°F oven for 35-40 minutes, or until the crumble is golden brown and the blueberry juices are bubbling. Remove from the oven and let sit for 5-10 minutes before serving. 
2. Serve warm with a scoop of homemade vanilla ice cream.

Recipe Tips

Blueberries: You can use fresh or frozen berries for this recipe. If using frozen, you do not need to thaw them prior to use. If using fresh, thoroughly wash them prior to using. 

Pastry blender: If you do not have a pastry blender that’s OK! You can use a fork to cut the butter into the flour mixture or use your hands. You can also freeze the butter and use a cheese grater and grate it into the mixture if you don’t have a pastry blender. 

Freezing

You can freeze the blueberry crisp prior to baking. Wrap it in plastic wrap and foil and store in the freezer for up to 3 months. Bake from frozen at 375 °F for 50-60 minutes. 

Storing

The blueberry crisp will last for 4-5 days in the fridge. Store covered or in an airtight container. The crumble topping will most likely soften with time, but it still tastes delicious!

FAQs

What can I do if I don’t have a pastry blender?

You can use forks to cut the butter into the flour mixture or use your hands. Personally, I think using my hands is easier than forks. Just rub the butter and flour mixture between your fingers until the butter is the size of peas.

Can you use different oats? 

We prefer the texture and overall end result with the old fashioned rolled oats, however you can use quick oats. Don’t use steel cut oats as those do not soak up the moisture the way old fashioned/quick oats do.

Can you use frozen blueberries in baking?

Yes, especially in this recipe! You don’t even have to worry about thawing them.

Should you refrigerate blueberry crisp?

Yes. Cover the blueberry crisp with plastic wrap or transfer any leftovers to an airtight container, and store in the refrigerator.

How long will blueberry crisp last?

This crisp will keep for 5 days in the fridge.

More Fruity Desserts

• Blueberry Muffins
• Raspberry Sauce
• Peach Cobbler
• Fresh Peach Pie

Did you make this recipe? I’d love to hear about it! Click here to leave a rating and review, or scroll below the recipe card and do so there. 

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Blueberry Crisp

The most delicious and refreshing blueberry crisp! It’s topped with an irresistible crumble too. Served with a scoop of ice cream and you have a perfect spring/summer treat!

Servings: 8 servings

Filling

• 4 cups fresh blueberries - (frozen works too)
• 3 tablespoons granulated sugar
• 1 tablespoon + 1 teaspoon cornstarch
• 3 teaspoons fresh lemon juice

Crumble topping

• 3/4 cup all purpose flour
• 3/4 (heaping) cup old fashioned rolled oats
• 1/3 cup + 1 Tablespoon packed brown sugar
• 1/4 teaspoon kosher salt
• 1/4 teaspoon ground cinnamon
• 1/2 cup butter, cold and cubed - (1 stick of butter)

• Preheat the oven to 375°F. Spray or butter a 9″x6″ inch pan. Set aside.

• In a large bowl combine the blueberries, sugar, cornstarch, and lemon juice. Mix to combine. 

• Place the blueberry mixture into the prepared baking pan. Spread into an even layer. Set aside.

• In a medium size bowl add the flour, oats, brown sugar, sat, and cinnamon. Whisk to combine. 

• Add the cold cubed butter. Using a pastry blender, cut the butter into the mixture until the butter is a tad larger than the size of peas. 

• Evenly sprinkle the crumble mixture over the blueberries. Bake for 35-40 minutes, or until the crumble is golden brown and the blueberry juices are bubbling. 

• Remove and let cool for 5-10 minutes. Serve warm with ice cream!

Blueberries: You can use fresh or frozen berries for this recipe. If using frozen, you do not need to thaw them prior to use. If using fresh, thoroughly wash them prior to using. 

Pastry blender: If you do not have a pastry blender that’s OK! You can use a fork to cut the butter into the flour mixture or use your hands. You can also freeze the butter and use a cheese grater and grate it into the mixture if you don’t have a pastry blender. 

Freezing: You can freeze the blueberry crisp prior to baking. Wrap it in plastic wrap and foil and store in the freezer for up to 3 months. Bake from frozen at 375 °F for 50-60 minutes. 

Storing: The blueberry crisp will last for 4-5 days in the fridge. Store covered or in an airtight container. The crumble topping will most likely soften with time, but it still tastes delicious!

Leave a star rating and review on the blog post letting me know how you liked this recipe! Take a picture and tag @saltandbaker on Instagram and Facebook so I can see what you’re making!

This recipe was originally published on March 9, 2018. It was republished on July 20, 2021, to include additional information and photos.