Martha Stewart 5 Ingredient Blueberry Crisp Recipe

This bubbling, golden Martha Stewart 5 Ingredient Blueberry Crisp Recipe is made with fresh summer berries and a unique cookie-like oat topping, ready in just over an hour. The hero moment arrives when the deep purple berry juice thickens and bubbles up furiously through the cracks in the crisp, browned crust. I love how the creaming method for the topping creates distinct, crunchy clusters that don’t get soggy.

Why This Classic Works

I used to make fruit crisps by rubbing cold butter into flour with my fingers, creating a sandy, crumbly texture that often sank into the fruit. Making this Martha Stewart version taught me a brilliant alternative: creaming the soft butter and sugar together first, just like you would for a cookie dough. This technique completely changes the structure of the topping.

By folding the dry ingredients (oats and flour) into the creamed butter mixture, you create large, stable clumps that bake into a solid, crunchy shell rather than a loose powder. It holds its shape perfectly against the bubbling fruit juices, providing a satisfying snap in every spoonful that contrasts beautifully with the soft, jammy blueberries underneath.

Martha Stewart 5 Ingredient Blueberry Crisp Recipe Ingredients

For the Filling:

• 6 cups fresh blueberries (rinsed and drained)
• 1/2 cup granulated sugar
• 1 tablespoon cornstarch
• 1 teaspoon fresh lemon juice
• 1/4 teaspoon coarse salt

For the Crisp Topping:

• 3/4 cup all-purpose flour
• 1/2 cup old-fashioned rolled oats
• 1/2 teaspoon baking powder
• 1/2 teaspoon coarse salt
• 6 tablespoons (3 ounces) unsalted butter, softened
• 1/3 cup granulated sugar

How To Make Martha Stewart 5 Ingredient Blueberry Crisp Recipe

1. Preheat and Prep: Preheat your oven to 375°F (190°C). Have an 8-inch square baking dish or a similar sized ceramic tart dish ready (no need to grease it heavily as the fruit juices will release).
2. Mix the Filling: In a large bowl, toss the blueberries with 1/2 cup sugar, cornstarch, lemon juice, and 1/4 teaspoon salt. Stir gently until the berries are evenly coated and the cornstarch disappears. Transfer this mixture into your baking dish.
3. Whisk Dry Ingredients: In a medium bowl, whisk together the flour, oats, baking powder, and 1/2 teaspoon salt. Set this dry mixture aside.
4. Cream the Butter: In the bowl of a stand mixer (or using a handheld electric mixer), beat the softened butter and 1/3 cup sugar on medium-high speed until the mixture is pale and fluffy, about 2-3 minutes.
5. Form the Topping: Reduce the mixer speed to low and gradually add the dry oat mixture to the butter. Mix just until combined and the dough looks like wet sand that sticks together.
6. Assemble and Bake: Use your hands to squeeze the topping mixture into large clumps and scatter them evenly over the blueberries. Bake for 55 to 60 minutes, or until the topping is deep golden brown and the fruit filling is bubbling vigorously in the center. Let cool for at least 30 minutes before serving to allow the juices to set.

Recipe Tips

• Don’t skip the cornstarch: Blueberries release a lot of liquid when baked. The cornstarch is essential for binding that juice into a silky sauce; without it, you will have a watery soup at the bottom of the dish.
• Check your butter temp: For this specific creaming method, your butter must be soft (room temperature), not cold. If it is too cold, it won’t aerate with the sugar, and you’ll miss out on that light, crunchy cookie texture.
• Let it cool: It is tempting to dig in immediately, but the filling needs about 30 minutes to cool and thicken. If you serve it piping hot, the filling will be runny; cooling ensures it coats the back of a spoon perfectly.

What To Serve With Blueberry Crisp

The classic pairing is a generous scoop of high-quality vanilla bean ice cream, as the melting cream creates a custard-like sauce when it hits the warm berries. For a lighter breakfast option, a dollop of unsweetened Greek yogurt or crème fraîche adds a tangy contrast that cuts through the sweetness of the sugar and fruit.

How To Store

Cover any leftovers loosely with plastic wrap or foil and store at room temperature for up to 2 days; this keeps the topping crisp. For longer storage, refrigerate for up to 5 days, but note that the topping may soften slightly. Reheat individual portions in the microwave or place the whole dish in a 350°F oven for 10-15 minutes to recrisp the oats.

FAQs

• Can I use frozen blueberries? Yes, you can use frozen berries without thawing them first. You may need to add an extra teaspoon of cornstarch to account for the excess liquid they release, and the baking time might increase by 5-10 minutes.
• Why is my topping soggy? This usually happens if the fruit wasn’t bubbling enough before you took it out of the oven. The bubbling indicates the cornstarch has activated and the moisture has evaporated; underbaking traps steam in the topping.
• Can I substitute the oats? If you don’t like oats or want a different texture, you can substitute them with chopped nuts like pecans or almonds, or simply increase the flour by about 1/4 cup for a crumble-style topping.
• Can I make this ahead of time? You can prepare the topping and store it in the fridge for up to a week. Assemble the crisp right before baking for the best texture, as letting the raw dough sit on the wet fruit for too long can make the bottom layer mushy.

Nutrition

• Calories: 320
• Total Fat: 12g
• Saturated Fat: 7g
• Cholesterol: 30mg
• Sodium: 290mg
• Total Carbohydrate: 52g
• Protein: 3g

Try More Recipes:

• Martha Stewart 5 Ingredient Chocolate Chip Cookies Recipe
• Martha Stewart 7 Minute Frosting Recipe
• Martha Stewart Fudge Recipe