Blueberry Crisp

If your summer doesn’t involve eating lots and lots of berries, you are doing it all wrong. Blueberries, strawberries, raspberries, blackberries. All scrumptious for different reasons, but what they have in common is being in season during the summer months.

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After blueberry picking at Champney’s Blueberry Farm in Ravenel, SC a few weeks ago, we suddenly had a berry large influx of blueberries in our house. Therefore, the hunt for delicious blueberry recipes commenced. We ate blueberry pancakes, froze some, and recently whipped up a Blueberry Crisp that was slap-your-momma fantastic. 

The original recipe was created by Patrick and Gina Neely of Food Network’s show Down Home with the Neelys. It’s simple, no fuss, and requires only a handful of ingredients. The only catch is that you may just fall in love with this recipe.

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The best part about this recipe is that it’s crustless, so the blueberries take center stage in flavor. The pecans take on a toasted richness that brings out its natural nuttiness, while the cinnamon and nutmeg provide that homey comfort. I would be interested to try this recipe with a variety of fruit like peaches, apples, raspberries, blackberries or strawberries. It’s a great dessert to throw together last minute using either frozen or fresh fruit. Check out the recipe below and make it your own using whatever fruit you have on hand. Sometimes the best creations come from last minute inspiration! 

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Blueberry Crisp
Author: Patrick and Gina Neely
Prep time:
Cook time:
Total time:
Serves: 4-6
  • Filling
  • 6 cups blueberries, rinsed and lightly dried
  • 1 tablespoon cornstarch
  • 1/4 cup sugar
  • Pinch salt
  • 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 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 3/4 cup chopped pecans
  • 1/2 stick room temperature unsalted butter, cubed
  • Whipped cream, for topping
  • Ice cream, for topping
  1. Preheat oven to 375 degrees F.
  2. Toss blueberries, cornstarch, sugar and a pinch of salt together in a bowl.
  3. 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.
  4. Add the blueberries into a 2-quart baking dish. Top evenly with the crumb mixture. Bake for 40 minutes. Serve with ice cream and/or whipped cream.


The “Kitchy” take on this recipe involved subbing organic cane sugar for the sugar and brown sugar,  which gave the dessert a more wholesome flavor and crunchier texture. Be sure when making this dish to combine the topping mixture entirely until little chunks form. Any leftover flour that’s not incorporated will not cook properly, so be sure to combine the topping ingredients well. Bon appetit!



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