Blueberry Crisp (A.K.A. Blueberry Jammie)

Blueberry Crisp

When we visit my in-laws at their lake house every summer, one of our favorite activities is blueberry picking.  We can literally walk out the door, empty pretzel tub in hand, and pick away.  Fresh blueberries on my morning oatmeal is a treat, but Blueberry Jammie makes everyone swoon.

Blueberry Jammie, you ask?  Well, this is a version of Blueberry Crisp we hit upon about five years ago, and my mother-in-law literally made it five nights in a row during one summer visit. We just couldn’t get enough.  Since she is known as Jammie to her eight grandchildren, she renamed the dessert in her honor…and the name stuck!

The kitchen smells heavenly when this dessert is baking.  Top the warm crisp with a scoop of vanilla ice cream for blueberry perfection!

Blueberry Crisp (A.K.A. Blueberry Jammie)
Write a review
  1. 3 cups fresh blueberries
  2. 2 tablespoons freshly-squeezed lemon juice
  3. 2/3 cup brown sugar
  4. 1/2 cup all-purpose flour
  5. 1/2 cup oats (can use quick-cooking or old-fashioned)
  6. 1/3 cup butter, very soft or melted
  7. 3/4 teaspoon ground cinnamon
  8. 1/4 teaspoon salt
  9. vanilla ice cream for serving
  1. Heat oven to 375 degrees.
  2. Place blueberries in an ungreased, 8×8-inch baking dish and sprinkle with lemon juice.
  3. Mix the brown sugar, flour, oats, butter, cinnamon, and salt. (You can use your fingers to combine well.)
  4. Sprinkle the oat mixture on top of the berries and bake about 30 minutes or until the topping is lightly browned and the blueberries are hot and bubbly.
  5. Serve warm with vanilla ice cream.
The Fountain Avenue Kitchen

ShareShare on FacebookTweet about this on TwitterPin on PinterestEmail to someone

Leave a Reply

Your email address will not be published. Required fields are marked *


  1. lee rowan

    So Jammie is now more famous than EVER!!!
    It will be my next dessert, can’t wait to try it.
    Love your blog!!!!

  2. Pingback: The Fountain Avenue Kitchen – Blueberry Peach Pound Cake

  3. Betsy & Brett Anderson

    Just pulled this out of the oven. Looks and smells delicious! Can’t wait to try it. Off to get the vanilla ice cream to top it off.

    1. Ann

      Oh, I can’t wait to hear what you think! Thanks for letting me know…it does smell heavenly, doesn’t it?!

      1. Betsy & Brett Anderson

        Definitely need to make a double batch next time! Everyone loved it – and so simple to make.

        1. Ann

          Thank you for the feedback, Betsy! The ease factor is an added bonus and, if there is any left, it does reheat beautifully. (Although we usually don’t have any left either!)

  4. Pingback: The Fountain Avenue Kitchen – Foot Bridge Grilled Chicken — and other recipes from vacation

  5. Gabby

    Nos encanto….!!!!! We love it. The second time I put some fresh peach. Un abrazo desde Argentina, Gabby

  6. Amie Lawrence

    Last week, I had some blueberries that needed to be eaten – so I grabbed this recipe. Absolutely delicious! I like the idea of adding peach. Maybe next time, because there will be a next time.

    1. Ann

      I think that would be delightful, Bertie. Just start with a reasonable amount–maybe a quarter cup or so–and then taste. You could add an extra squeeze of lemon juice if you think it’s a bit too sweet, or add more jam if you really love it! I’d love to know what you think if you try!

  7. Beth

    It was delicious! I used a combo of gluten free flours which worked great. Also, no lemons down here in Costa Rica so used lime juice which also was fine.

  8. Mary Lou Keller

    Oh mercy me this looks incredible! I need to get some fresh blueberries STAT! I wish we could have got some when we were in Michigan last week.

    Do you think coconut oil would work in place of butter Ann? Just curious..

    1. Ann

      As often as I’ve baked with coconut oil, I have not used it in this recipe, Mary Lou. That said, I think it would be terrific. I love the combination of blueberries and coconut and might even play it up with some shredded coconut thrown into the mix. Enjoy!