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loaf pan blueberry crisp

Loaf Pan Blueberry Crisp

Small batch version of Blueberry Crisp baked in a 9x5 inch loaf pan.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Author Cookie Madness


  • 2 cups fresh blueberries
  • 2 teaspoons lemon juice
  • 1 1/2 tablespoons granulated sugar


  • 1/4 cup flour
  • 2 tablespoons brown sugar
  • 2 tablespoons granulated sugar
  • 1/4 cup oats
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon ginger
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon salt
  • 2 tablespoons unsalted butter


  • Preheat oven to 375 degrees F. Grease a 9x5 inch loaf pan.
  • Mix berries, lemon juice, and sugar, then spread over the bottom of the pan.
  • Combine flour, sugar, oats, spices, and salt. Using a pastry cutter, two forks or your fingers, cut in butter until mixture is crumbly.
  • Sprinkle crumb topping over berries and bake for 30 minutes, or until topping is slightly browned. Serve warm with ice cream, if desired.