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Blueberry Crisp

Stovetop Blueberry Crisp

  • 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


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!


Units Scale


  • 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


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


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.


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.

Keywords: stovetop blueberry crisp