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four ramekins filled with fruit crisp with spoons digging in and blueberries scattered around

Blueberry Pecan Crisp

This Blueberry Pecan Crisp is the perfect simple summer dessert and such a fun way to use up those delicious summer berries! Whip up the nutty crumble and eat it straight away or leave it in the fridge and bake it later.
Course Dessert
Cuisine American
Prep Time 40 minutes
Cook Time 25 minutes
Total Time 1 hour 5 minutes
Servings 6
Calories 286kcal


  • 6 tablespoons unsalted butter, diced (90g)
  • ½ cup plain flour (60g)
  • ½ cup ground almonds or almond flour (50g)
  • ½ cup rolled oats (50g)
  • ½ cup pecans, roughly chopped (50g)
  • ¼ cup light brown sugar, packed (50g)
  • ½ teaspoon ground cinnamon
  • pinch of salt
  • 4 cups blueberries (500g)
  • 2 tablespoons light brown sugar
  • Zest of an orange
  • 2 tablespoons orange juice freshly squeezed
  • ½ teaspoon vanilla extract
  • 2 teaspoons cornflour (cornstarch)


  • Start by browning the butter. Place the butter in a small saucepan and set over a medium heat. Once the butter has melted, keep cooking, swirling every now and then, until the milk solids turn a reddish brown and start to smell fragrant. This should take around 5-10 minutes. Remove from the heat and pour into a small heatproof bowl. Leave to cool until the butter has re-solidified. (You can speed this process up by placing the bowl into the freezer for about 10 minutes).
  • Preheat oven to 180°C (350°F).
  • Place the flour, ground almonds and oats in a large bowl and mix together. Dice the browned butter and add this to the dry ingredients. Rub the butter into the dry ingredients until it's the size of peas.
  • Stir the pecans, sugar and cinnamon and salt into the flour, oat and butter mixture. Set aside.
  • Place the blueberries into a bowl and sprinkle with the sugar, orange zest, orange juice, vanilla extract and cornflour. Mix briefly.
  • Divide the fruit and juices between 4 small pie dishes or one regular sized (9”) pie dish. Sprinkle the crumble mixture evenly over the top and lightly press down.
  • Bake for 25 minutes or until the crisp topping is golden brown and the fruit has bubbled up around the edges.
  • Serve warm with plenty of vanilla ice cream or Greek yoghurt.


  • Feel free to use softened or melted butter instead of brown butter if you prefer or if you're short of time. 
  • Use fresh or frozen blueberries - frozen may result in the fruit layer being slightly more runny so it might be wise to increase the cornflour (cornstarch) by a teaspoon. 
  • See recipe post for more notes and tips. 


Calories: 286kcal | Carbohydrates: 16.4g | Protein: 16.4g | Fat: 19.8g | Saturated Fat: 7.8g | Polyunsaturated Fat: 2.4g | Monounsaturated Fat: 7g | Cholesterol: 30.5mg | Sodium: 389.5mg | Potassium: 153.5mg | Fiber: 2.4g | Sugar: 1.2g | Vitamin A: 98.2IU | Vitamin C: 4.1mg | Calcium: 19.3mg | Iron: 1mg