Blueberry crunch is the perfect dessert whether you choose to serve it warm with cold ice cream or cooled and cut into bars. It’s a basic berry crisp, but a little crunchier with two layers of irresistible crisp topping.
Blueberry Crunch
Almost firm enough to cut into bars when warm and yet fruity enough to still resemble a crisp, a fruit crunch is simply a fruit crisp with both a top and bottom crust layer.
Don’t be intimidated by the crust layers or the topping, no cutting in cold butter is required. Melted butter is poured into the topping and it presses into the easy crust and forms perfect crumbs to top this dessert.
There are a few different ways you can make a Blueberry Crunch. As written below, this recipe can be made with fresh blueberries or frozen blueberries.
If you don’t have fresh berries or frozen berries on hand, swap in 2 ½ cups of Homemade Blueberry Pie Filling or a 21-ounce can of store-bought pie filling. Both of these variations are great options.
You can scoop the crunch like a crisp while it’s warm and serve it with a cold scoop of vanilla ice cream. Or allow it to cool completely and then slice it into bars.
However you choose to serve it, you simply can’t go wrong with an extra bit of buttery brown sugar crunch. By my standards, it has oatmeal and fruit so leftovers qualify as breakfast.
Blueberry Oatmeal Bars
This super simple blueberry crunch recipe easily becomes blueberry oatmeal bars after cooling in the refrigerator.
The ingredients you will need include:
- frozen or fresh blueberries
- sugar
- cornstarch
- cinnamon
- old-fashioned oats
- all-purpose flour
- light brown sugar
- butter
Blueberry Crunch Recipe
- Preheat the oven to 400°F. Grease an 8″ square pan with butter. Rinse the berries and place them in a medium size bowl. Sprinkle with sugar, cornstarch, and cinnamon. Toss to coat and set aside.
- Stir together the oats, flour, brown sugar, and butter until crumbles form. Press half of the oat mixture into the bottom of the pan. Pour the berries over the crust layer and sprinkle the remaining oat mixture on top of the berries.
- Bake for 30 minutes, until the crust has browned and the fruit mixture is bubbling. Serve warm with vanilla ice cream or let cool completely and slice into bars.
Berry Desserts
Fresh berry desserts are so easy and fun to make. Canned, frozen, and fresh fruit can all be used interchangeably with just slight adjustments to thickening agents and baking times.
Fresh rhubarb and sweet strawberries topped with crunchy oatmeal crumble make a Strawberry Rhubarb Crisp that no one will forget.
For an allergy-friendly version try this Gluten Free Mixed Berry Crisp.
Blueberry Crunch
Ingredients
- 3 cups frozen or fresh blueberries
- ¼ cup sugar
- 1 tablespoon cornstarch
- ¼ teaspoon cinnamon
Crust and Topping Ingredients
- 1 cup old-fashioned oats
- ⅔ cup all-purpose flour
- ½ cup light brown sugar
- ½ cup butter melted
Instructions
- Preheat the oven to 400°F. Grease an 8" square pan with butter. Rinse the berries and place them in a medium size bowl. Sprinkle with sugar, cornstarch, and cinnamon. Toss to coat and set aside.
- Stir together the oats, flour, brown sugar, and butter until crumbles form. Press half of the oat mixture into the bottom of the pan. Pour the berries over the crust layer and sprinkle the remaining oat mixture on top of the berries.
- Bake for 30 minutes, until the crust has browned and the fruit mixture is bubbling. Serve warm with vanilla ice cream or let cool completely and slice into bars.
Notes
Nutrition
Sandra Bartram says
I have been looking for a recipe with a lot of crunch and juicy. My entire family agreed that this is a keeper!! We all loved it!
Mary says
Thank you, Sandra. I am glad your family enjoyed it.
Gale says
This looks fantastic. I am going to make it for sure. But, do you think substituting almond flour for AP flour would work? Always trying to cut carbs, even a little.
Mary says
Unfortunately, almond flour is not an equal swap in recipes. I haven’t tested this recipe with almond flour, so I can’t speak to how it might work, Gale.