Brown Butter Blueberry Crisp
This brown butter blueberry crisp is a summer dessert at its best – juicy, fresh blueberries topped with a nutty, golden oat crumble that comes together in about 45 minutes. The brown butter is optional but genuinely transformative, adding a deep, toasty richness to the topping that sets this apart from your average crisp. It’s simple enough for a weeknight and special enough for company, and all it needs is a scoop of vanilla ice cream to be completely perfect.
Sometimes I eat this for breakfast. 🫐😉
While it’s delicious served right out of the oven with vanilla ice cream, I love serving leftovers over Greek yogurt for a nutritious and delicious breakfast treat!
While the brown butter is optional, it gives the blueberry crisp recipe a deep and nutty flavor. Melt butter in a small saucepan over medium heat, then lower heat and cook, swirling butter frequently until it turns golden brown and smells nutty. Watch it closely as burner strength varies and you don’t want it to burn. It’s…
🍨 Perfectly sweet: Buttery oats, nutty brown butter, fruity berries, and just the right amount of sweetness.
🛒 Made with simple ingredients: Nothing fancy here, just pantry staples and fresh blueberries.
🔥 Nutty & rich: Brown butter takes the oat topping to a whole new level of flavor.
🫐 Peak summer flavor: The best way to use fresh blueberries when they’re perfectly ripe.
⏱️ Easy & low-effort: Simple enough for any night, special enough for summer entertaining.
🍦 Perfect warm or cold: Serve with ice cream right out of the oven, or over Greek yogurt the next day.
Love a fruit dessert with a golden oat topping? My apple oat bars use the same cozy base and double as breakfast. For more blueberry goodness, my mini blueberry muffins are quick, kid-friendly, and endlessly snackable. And if you’re feeling a little more adventurous, the rhubarb custard cake is a stunning warm-weather dessert that always gets requests.
Ingredient Notes
You’ll need some fresh ingredients and pantry staples to bring this fruity dessert to the table: blueberries, lemon, sugar, flour, butter, oats, almonds, and brown sugar.
Emily’s Tips & Tricks
- Pro tip: Watch the brown butter closely! Melt butter in a small saucepan over medium heat, then lower heat and cook, swirling butter frequently until it turns golden brown and smells nutty. Watch it closely as burner strength varies and you don’t want it to burn.
- Variations: You could also use other berries like halved strawberries, blackberries, or raspberries or a combination of a variety of berries.
- Additions: You can add in some ground flaxmeal to add in some nutty flavor and nutrition. I originally tested the recipe with it and while it’s virtually undetectable, I wanted to go in a decidededly dessert route.
Brown Butter Blueberry Crisp Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Description
This brown butter blueberry crisp has a nutty oat topping and juicy berry filling. Ready in 45 minutes and perfect with vanilla ice cream!
Ingredients
- 1 lb. fresh blueberries (~4 cups)
- zest from 1 medium lemon
- 1 Tbsp. granulated sugar
- 1 Tbsp. all-purpose flour
- vanilla ice cream for serving
Brown Butter Oat Topping
- 1/2 cup butter
- 1 cup old-fashioned oats
- 1/2 cup flour
- 1/2 cup sliced almonds
- 1/3 cup brown sugar
- pinch of salt
Instructions
- Preheat oven to 375 degrees F.
- In a large bowl, toss together blueberries, lemon zest, sugar, and flour. Transfer to a greased 2 quart oval baking dish or pie platter.
- In a small saucepan, heat butter over medium heat. Lower the heat to low and cook 2-4 minutes, until it turns deep golden and smells nutty. Watch closely as the strength of burners can vary greatly.
- To the same bowl that you used for blueberries, add oats, flour, almonds, brown sugar, and a pinch of salt. Stir together until combined. Pour the brown butter mixture over the top and stir together until combined.
- Sprinkle the oat mixture evenly over blueberries, letting some berries peek through.
- Bake for 30-40 minutes, until fruit is bubbly and oats are golden brown. Let cool slightly and serve with vanilla ice cream.
Notes
- Storage: Store in the refrigerator in an airtight container for 1-2 days. Serve at room temperature or slightly warm. Gently reheat in a 350 degree F oven to serve crisp and warm.
- Ingredient notes: This recipe was developed for fresh blueberries, but frozen blueberries will work in this recipe. Double the flour to help thicken them, as they will release some extra moisture.
- Prep ahead: Mix up the brown butter oat mixture up to a day in advance. Store in the refrigerator. You can also make the crisp and refrigerate it for up to 24 hours before baking. Or, bake and then gently reheat in the oven before serving.
- Serve with: Vanilla ice cream, yogurt, or whipped cream are all delicious toppings!
FAQs
Yes! Frozen blueberries work well in this recipe. Double the flour you toss them with (use 2 tablespoons instead of 1) to compensate for the extra moisture they release as they bake. No need to thaw first.
You’re looking for two things: the fruit should be visibly bubbling around the edges of the dish, and the oat topping should be deep golden brown. This usually takes 30–40 minutes at 375°F. If the topping is browning too fast, tent it loosely with foil.
Yes – substitute a 1:1 gluten-free all-purpose flour blend for the regular flour in both the filling and the topping, and make sure your oats are certified gluten-free. Everything else in the recipe stays the same.
About the Author
Emily Dingmann is a recipe developer and founder of My Everyday Table, where she helps busy families take the stress out of weeknight dinners. With a Bachelor of Science in Nutrition and almost 20 years of experience, Emily specializes in simple, nourishing recipes and weekly meal plans that actually work for everyday life. She’s a Certified Intuitive Eating Counselor who believes delicious food and good nutrition go hand in hand.
Get started: Weeknight Dinners Guide | Weekly Meal Plans | About Emily
Food styling and photography by Loren Runion.
This post may contain affiliate links. They do not add any charge to you, but I will make a very small commission from them. I only link to products I use and recommend. Thank you for your support!