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This blueberry crisp recipe is made with loads of juicy blueberries with a delicious oat topping! The topping is made with a shocking surprise ingredient – you just have to try it to believe it!
I am a berry fanatic.
Growing up, there was a walking trail by our house that was lined with raspberry bushes. Every summer, we would grab a bucket and go pick berries.
Y’all, I’d come home bloodied and bruised every time.
Picking berries is tough work. Those thorns are vicious. It’s totally worth it though.
These days I’m more likely to leave the work to the pros and grab a pack of berries from the farm market or grocery store..or go for a bag of frozen berries! Still delicious, just less danger involved. 😉
I hear blueberries are a superfood, so obviously eating them in dessert is a super idea.
The blueberries are tossed in cinnamon and honey to give them this homey comforting warm vibe that I can’t get enough of.
The oat crisp topping? Well, it has a secret ingredient that I know I’m going to get a big reaction to…it’s mayonnaise.
I know, you’re concerned. Don’t be.
This is phenomenal! You’re going to love this recipe!
I, admittedly, am a mayonnaise lover. I slather it on all my sandwiches, stir it into my bacon cheeseburger meatloaf, and use it for my fry sauce recipe.
That said, please don’t think I’ve lose my mind.
This blueberry crisp does not taste even a little bit like mayo. No one will know it’s there, promise!
It just works to hold everything together and provide some richness to the dish. You can skip the butter – this is a dairy free recipe!
♥ What We Love About This Recipe:
- Topping: The sweet, crumbly, crispy, chewy topping for this blueberry crisp is so good! It mixes perfectly with the juicy blueberries and soaks up all that flavor.
- Easy: This is a quick and easy dessert recipe! It doesn’t take long at all to prepare this recipe, just a few minutes, then about 35 minutes in the oven.
- Pantry-Friendly: Since we’re starting with frozen blueberries this is a recipe that can be made anytime. Everything else is a staple in our pantry and we always have these ingredients on hand.
Ingredient Notes:
For the filling:
Blueberries – This is one of our pantry-staple desserts where we always have everything on hand to make it…which means we start with frozen blueberries. I always keep a bag in the freezer.
Honey – Use your favorite store bought brand of honey or local honey if you can find it. This will enhance the sweetness of the berries and it pairs well with the crumbly cinnamon sweet topping!
Lemon Juice – Freshly squeezed is always best but it won’t hurt if you use bottled lemon juice for this.
For the topping:
Oats & Flour – We’re combing rolled oats (also called old fashioned oats) and flour.
Brown Sugar – We love the rich flavor of brown sugar.
Cinnamon – This adds a little warmth to the topping and makes the dessert all cozy and homey.
Mayonnaise – My secret ingredient, please don’t be scared! This adds the fat needed to hold together the topping while also adding a rich flavor. It will not taste like mayo – no one will know it’s there!
Step by Step Photos:
Add the blueberries, honey, flour, and lemon juice to a mixing bowl and give it a good stir. Dump into an 8×8 baking dish.
Add the flour, brown sugar, oats, cinnamon, and mayo to a mixing bowl and use a fork to mix this into a crumbly texture.
Sprinkle the topping over the berries and bake, uncovered, for about 35 minutes. Let this sit for a bit before scooping it out and serving. It goes great with vanilla ice cream on top!
Recipe FAQs:
If you’ve got leftovers you can keep them well covered or in an airtight container in the refrigerator for 3-4 days. You can eat this cold from the fridge or warm it back up in the microwave.
This recipe will work well with fresh blueberries with no changes needed.
More Blueberry Recipes:
Honey Cinnamon Blueberry Crisp
Ingredients
For the filling
- 16 ounces frozen blueberries
- 1/4 cup honey
- 1 tablespoon flour
- 1 teaspoon lemon juice
For the topping
- 2/3 cup flour
- 2/3 cup brown sugar
- 1/2 cup rolled oats
- 1 teaspoon cinnamon
- 1/2 cup mayonnaise see notes
Instructions
- Preheat oven to 375 degrees. Spray an 8×8 or 1.5 to 2 quarts baking dish with non-stick spray.
- Add the blueberries, honey, flour, and lemon juice to a mixing bowl and stir well to combine.
- Add the blueberries to the prepared baking dish.
- Add the flour, brown sugar, oats, cinnamon and mayonnaise to a small mixing bowl and use a fork to combine into a crumbly texture.
- Sprinkle the topping over the blueberries.
- Bake for 35 minutes or until top is golden brown and the berries are bubbling.
- Let sit for 15 minutes before serving.
Kitty says
I’m super intrigued by this recipe. I’ve heard of mayonnaise cake but never thought of using it in a crisp. Mind blown!
Cinnamon Zone says
A very interesting recipe. I can see the ingredients that have been used mixing and blending very well together in terms of taste, I guess the mayo will help bind the topping and a good mayonnaise doesn’t overpower other flavors.
Jillian says
Wow, I would’ve never thought to use mayo in a crisp, but it totally makes sense since mayo has a pretty mild flavor and it’s a pure fat like butter. It’s a great substitute for when you don’t have butter or margarine! I definitely need to try this out to see how it tastes and compares to traditional crisps.
Karly says
It really does make for a rich topping! And it’s a great alternative if you need a dairy free dessert. 🙂
Ivory says
This looks so amazingly mouthwatering, can hardly wait to make. Yum!
Karly says
Hope you love it!
Matt says
I have heard tales of mayo working in some different dishes. It really can add the richness and binding that you’re talking about here. I’d definitely give it a go!
I know exactly what you are talking about with a love for berry picking. My grandmother had a rasberry patch in here backyard and it was always a blast to go back there and pick what we could find. Soooo delicious, have you tried wild blueberries? They’re seriously the best!