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

By Ann Fulton

A family favorite blueberry crisp!
Jump to Recipe

An irresistible dessert with a silly nickname, this classic crisp is easy to make and oh-so good to eat!


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)
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 6 servings
An irresistible dessert with a silly nickname, this classic crisp is easy to make and oh-so good to eat!
  • 3 cups fresh blueberries*
  • 2 tablespoons freshly-squeezed lemon juice
  • 2/3 cup brown sugar
  • 1/2 cup all-purpose flour
  • 1/2 cup oats (can use quick-cooking or old-fashioned)
  • 1/3 cup butter, very soft or melted
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 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.

*No fresh blueberries? Frozen may be used instead – do not thaw before using.

More On YouTube More on Instagram
Tried this recipe?Post a picture on instagram and we will repost it! Mention @fountainavenuekitchen or tag #fountainavenuekitchen!
The Fountain Avenue Kitchen

Leave a Reply

Make it? Rate the recipe:

Your email address will not be published.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


  1. irahs

    This was a fantastic dessert. I needed to use up just 2 cups of blueberries, but I had some bland peaches that would have gone uneaten that I used to make up the other cup. I was out of lemons but used orange juice. Added a small amount of toasted almonds because I’m a crunch freak and it was out of this world! I’m sure it would have been even better without all the jury-rigging, but obviously a robust recipe!

    1. Ann Post author

      I love your tweaks…and as a fellow crunch freak can appreciate the almonds! Thanks for your comment and glad this was a success!