Blueberry Walnut Crisp

Blueberry Walnut Crisp

Quicker to make than a pie or a cake, crisps bring summer home to your kitchen in less than 15 minutes of assembly. Making a blueberry crisp allows you to celebrate summer where it belongs – outside!

Yield: 8-10 servings
Prep: 15 minutes
Bake: 45 minutes

2 pints fresh blueberries (or 4 cups frozen)
Zest of 1 lemon
2 tbsp cornstarch
¼ tsp kosher salt
½ cup sugar
2 tbsp lemon juice

¾ cup flour
¾ cup walnuts, coarsely chopped
¾ cup brown sugar
¾ cup oats
¾ cup sugar
1 tsp kosher salt
6 tbsp unsalted butter, cubed

OPTIONAL: For an extra colorful and flavorful crisp, add 2-4 tablespoons of our heirloom blueberry powder to the topping!

Heat oven to 375°F. Butter a 9 x 9 baking dish.

In a large bowl, toss the blueberries, zest, cornstarch, salt and sugar. Combine with the lemon juice. Pour into the prepared baking dish.

For the topping, mix all of the dry ingredients. Using your fingers, crumble the butter into the mixture, pinching to combine. Spread the crumble on top of the blueberries.

Bake 45 minutes or until browned and the edges are bubbly. Serve warm or at room temperature with whipped cream.


The sky is the limit on various baking spices and flavors that can compliment the crumble. Here are some ideas:

~ 1 tsp of dried ginger +  zest of one orange
~ ½ tsp of cardamom
~ 1 tsp cinnamon
~ ½ tsp cardamom + ½ tsp cinnamon + ¼ tsp allspice + ¼ tsp nutmeg
~ substitute hazelnuts or almonds for the walnuts

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