This stovetop blueberry crisp is a quick and easy vegan dessert! It’s great when you’re hosting friends and you need to whip up a simple but delicious sweet treat!

blueberry crisp in a pan
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Even though I’m a food blogger, I don’t do a lot of baking. I’ll whip up a batch of muffins or cookies when the craving strikes but even then, I like to keep it simple. I don’t want to fuss with multiple bowls, too many measuring cups, and treating everything as an exact science. But this blueberry crisp? You really can’t mess it up. Plus, it’s made on the stovetop so you don’t even need to heat up the oven!

A bowl of Blueberry crisp

How to Make Blueberry Crisp on the Stovetop

Combine walnuts, flour, oats, brown sugar, vanilla, cinnamon, and salt in a bowl.

blueberry crisp topping in a bowl

Stir in melted coconut oil until no dry flour remains.

crisp topping in a bowl

Add the mixture to a non-stick skillet and cook over medium heat for 10-12 minutes, stirring occasionally. Remove from skillet.

To make the filling, combine granulated sugar, cornstarch, and salt in small bowl, then set aside. Add the blueberries to the skillet. Cover and cook over medium heat until the blueberries thaw and release their juice, about 7 minutes, stirring halfway through cooking.

blueberries in a skillet

Stir in cornstarch mixture and simmer, stirring constantly, until thickened, 1 to 3 minutes. Remove skillet from heat and distribute topping evenly over the filling.

blueberry crisp in a pan

Serve with vanilla ice cream or whipped cream on the side!

Tips for Perfect Stovetop Blueberry Crisp

This crisp will not fully “set,” and it’s best eaten in a bowl with a spoon. The blueberry mixture becomes deliciously soft and sweet, almost like jam. The crunchy topping is delicious with a scoop of ice cream on top. Once cooled, it’s best eaten immediately, but leftovers can be stored in an airtight container in the fridge if needed.

You can make this recipe with fresh or frozen blueberries. I like using frozen blueberries because you don’t have to worry about berries being in season. Plus, they’re usually cheaper than fresh blueberries.

If you have leftover blueberries, try my vegan blueberry muffins or lemon blueberry pancakes!

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Blueberry Crisp

Stovetop Blueberry Crisp

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Liz Thomson
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 8 servings 1x
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: Dessert
  • Diet: Vegan
Print Recipe

Description

This blueberry crisp is easy to make on the stovetop for an easy and delicious dessert! Serve it with ice cream for a tasty summer treat!

Ingredients

Units Scale

Topping

  • 3/4 cup chopped walnuts
  • 1/2 cup all-purpose flour
  • 1/3 cup rolled oats
  • 1/4 cup packed light brown sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 cup coconut oil, melted

Filling

  • 2 tablespoons granulated sugar
  • 1 tablespoon cornstarch
  • 1/2 teaspoon salt
  • 2 pounds frozen blueberries

Instructions

For the topping:

  1. Combine walnuts, flour, oats, brown sugar, vanilla, cinnamon, and salt in a bowl. Stir in melted coconut oil until no dry flour remains.
  2. Add flour mixture to a non-stick skillet and cook over medium heat, stirring constantly, until lightly browned, 10 to 12 minutes; transfer to a plate to cool.

For the filling:

  1. Combine granulated sugar, cornstarch, and salt in a small bowl; set aside.
  2. Add the blueberries to a large skillet. Cover and cook over medium heat until the blueberries thaw and release their juice, about 7 minutes, stirring halfway through cooking.
  3. Stir in cornstarch mixture and simmer, stirring constantly, until thickened, 1 to 3 minutes.
  4. Remove skillet from heat and distribute topping evenly over filling.
  5. Let cool for 30 minutes before serving.

Notes

This crisp will not fully “set,” and it’s best eaten in a bowl with a spoon. The blueberry mixture becomes deliciously soft and sweet, almost like jam. The crunchy topping is delicious with a scoop of ice cream on top. Once cooled, it’s best eaten immediately, but leftovers can be stored in an airtight container in the fridge if needed.

Looking for other recipes to make for a party? Here are a few of my favorites:

Brown Butter Oatmeal Chocolate Chip Cookies

brown butter cookies

Almond Flour Brownies

Double Chocolate Almond Flour Brownies

What’s your favorite dessert to make for a party?