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Blueberry Thyme Crisp

Saura Kline
blueberry crisp with an oatmeal thyme topping


  • 4 cups blueberries, fresh
  • 3 Tbsp. sugar
  • 1 Tbsp. cornstarch
  • 1 lemon, zest & juice

Crisp Topping

  • 1/2 cup flour
  • 1/2 cup oats
  • 1/2 cup brown sugar
  • 1/4 tsp salt
  • 1 Tbsp. thyme, chopped
  • 8 Tbsp. butter, cold


  • Preheat oven to 375 degrees F (190 C).
  • Lightly spray ramekins with baking spray. Set aside.
    In a medium size bowl, toss together the blueberries, sugar, cornstarch, lemon juice, and lemon zest.
  • Divide blueberries into ramekins.  
  • To make the topping, mix all the topping ingredients in a bowl with your hands, or a pastry cutter.
  • Cover the blueberries with the crisp topping and bake, 15-20 minutes, or until crust looks golden brown.
  • Make sure you bake the ramekins on a cookie tray because the blueberries may bubble up and spill over.
  • Ice cream would be an excellent topping for this if you desire, although it’s quite perfect on its own! Enjoy warm or at room temp!