Can I make Martha Stewart blueberry crisp with frozen blueberries?

Yes — use them straight from the freezer, add a little extra cornstarch, and extend baking time by 5–10 minutes.

How long do I cook Martha Stewart blueberry crisp and at what temperature?

Bake at 350°F for 35–45 minutes, until the topping is golden and the filling bubbles in the center.

Yes. After cooling, refrigerate for up to 4 days to keep it safe and fresh.

About 6 cups of fruit to 2¼ cups of topping makes a balanced pan that’s juicy but not soggy.

Yes. Swap oats for almond flour and chopped nuts, which create a similar crunch.

A cozy Martha Stewart blueberry crisp with oats, butter, and fresh berries — simple, family-friendly, and perfect for weeknights.

Scale

Prep the dish and oven: Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish or a 10-inch cast iron skillet.
Mix the fruit layer: Toss blueberries with sugar, lemon zest, lemon juice, and cornstarch. Spread evenly in the baking dish.
Prepare the crisp topping: Combine oats, flour, brown sugar, cinnamon, and salt. Cut in cold butter until crumbly.
Assemble and bake: Scatter the topping over fruit. Bake 35–45 minutes until bubbly and golden.
Rest and serve: Let cool 10–15 minutes. Serve warm with ice cream or yogurt.

Use gluten-free oats and flour for a gluten-free version.
Swap butter with coconut oil for a dairy-free or vegan option.
Store baked crisp in the fridge for up to 4 days or freeze unbaked for 3 months.
Nutritional values are estimates based on common ingredient databases.

Keywords: martha stewart blueberry crisp