Sheet Pan Blueberry Crisp with Oat Topping
This sheet pan blueberry crisp transforms frozen blueberries into a warm, bubbly dessert with a golden oat crumble topping. The filling combines tart lemon juice and vanilla with cornstarch for perfect thickening, while the topping blends rolled oats, flour, brown sugar, and butter into irresistible clusters. Perfect for feeding a crowd or meal prep, this crisp bakes on a single sheet pan for easy cleanup. Serve warm with ice cream or whipped cream for the ultimate comfort dessert that captures the essence of summer berries year-round.
Ingredients
- 11 cups frozen blueberries, ~48 oz
- 1 tablespoon vanilla extract
- 2 tablespoons lemon juice
- ¼ cup corn starch
- 1 teaspoon sea salt
- 2 cups rolled oats
- ½ cup all-purpose flouralmond flour1:1gluten-freegluten-free
nuttier flavor
- ⅝ cup brown sugar
- ½ teaspoon sea salt
- 12 tablespoons butter, softened
Instructions
- 1
Preheat oven and spray sheet pan with cooking spray
- 2
Combine blueberries, vanilla extract, lemon juice, cornstarch, and salt in large mixing bowl
- 3
Transfer filling to baking sheet and spread evenly
- 4
Combine oats, flour, brown sugar, salt, and softened butter in medium bowl using wooden spoon and hands to create crumble
- 5
Distribute crumble topping evenly over blueberries
- 6
Bake for 30 minutes
- 7
Cool for 10 minutes before serving
Tips
Ensure butter is properly softened for the best crumble texture - it should give slightly when pressed but not be melted
Use your hands to create clusters in the crumble topping for more interesting texture and better browning
Let the crisp cool slightly before serving to allow the filling to set and prevent burns from hot fruit
Good to Know
Cover and refrigerate for up to 3 days. Reheat individual portions in microwave or oven.
Assemble completely and refrigerate unbaked for up to 1 day. Add 5-10 minutes to baking time if baking from cold.
Serve warm with vanilla ice cream, whipped cream, or custard.
Common Mistakes
Don't use melted butter for the topping or it won't form proper crumbles
Avoid overbaking or the fruit will become mushy and the topping will burn
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
FAQ
Can I use fresh blueberries instead of frozen?
Yes, fresh blueberries work well. Reduce the cornstarch slightly to 3 tablespoons since fresh berries release less liquid than frozen ones during baking.
How long will leftovers keep?
Store covered in the refrigerator for up to 3 days. The crisp is best reheated gently in the oven or microwave to restore some crispness to the topping.
Can I freeze this crisp?
Yes, freeze the baked crisp for up to 3 months. Thaw overnight in refrigerator and reheat in a 350°F oven for 15-20 minutes until warmed through.