The 5-Ingredient Martha Stewart Dessert I’ve Been Making for 10 Years

When I got accepted into my master’s program in Food Culture and Communications in Italy, I was thrilled but intimidated. Most of my classmates had worked in professional kitchens, while my training consisted of being lovingly (and sometimes loudly) instructed by family members or learning from Spanish grandmothers in Panama.

So when I was invited to my first dinner party, I panicked. My friend Nick had baked intricately layered yeasted buns. Patricia effortlessly whipped up a flourless chocolate cake adorned with spun sugar. And me? I made the one dessert I knew by heart—Martha Stewart’s 5-ingredient Blueberry Crisp. 

I shouldn’t have worried that it was too simple. Soon, my new friends were calling me, asking for the recipe—“How did you make that crisp-thing?”—and requesting it for every potluck, holiday, and cozy rainy-day gathering. Over time, it became my signature dessert.

Why I Love Martha Stewart’s Blueberry Crisp

I’ve always had a soft spot for fruit-based desserts. Give me crisps, crumbles, and cobblers over chocolate any day. That’s why Martha Stewart’s Blueberry Crisp from Quick Cook Menus has been my go-to for over a decade.

With just five ingredients—butter, sugar, flour, blueberries (I always have a stash of frozen ones for dessert emergencies), and a dash of cinnamon—whether I’m having a bad day and need a bit of a pick-me-up or have guests arriving last minute, I’m almost certain to have everything on hand to make this dessert.

And since it only takes about 10 minutes to prepare and one bowl to put together, it’s a no-fuss dessert that feels special enough for guests but is just as perfect for a solo treat on the couch.

How To Make Martha Stewart’s Blueberry Crisp

• 1/2 cup sugar, divided
• 1 tablespoon cornstarch
• 1/2 teaspoon ground cinnamon (optional)
• 5 cups fresh or frozen blueberries
• 3/4 cup all-purpose flour
• 6 tablespoons cold butter, cut into cubes

Preheat your oven to 375°F. Grease a 9-inch baking dish and set aside.

Mix 1/4 cup sugar, cornstarch, and optional cinnamon in a large bowl. Add the blueberries and toss to coat. Pour into the prepared baking dish.

Combine the flour and remaining 1/4 cup sugar in the same bowl. Using two knives, a pastry cutter, or your hands, work the butter into the flour mixture until it resembles wet sand.

Sprinkle the topping evenly over the blueberries. Bake for about 40 minutes until the topping is golden brown and the fruit is bubbling.

Serve warm, with a scoop of ice cream or a dollop of whipped cream—though, honestly, it’s just as delicious on its own.

Recipe adapted from Martha Stewart’s Quick Cook Menus (Clarkson Potter, 1988).

My Tips and Variations for Martha Stewart’s Blueberry Crisp

While the base recipe is foolproof, a few tweaks can make it even better:

• Add some texture. Swap out 1/2 cup of the flour for oats for a chewier topping. You can also mix in 1/4 cup of chopped nuts like walnuts or pecans for extra crunch and flavor.
• Experiment with fruit. Depending on the season, almost any fruit can replace the blueberries. I love using apples, strawberries, frozen cherries (already pitted!), and peaches. Apples don’t need cornstarch, while strawberries need an extra 1/4 teaspoon to balance their juiciness. Adjust the amount based on how jammy or runny you like your filling—more cornstarch will create a firmer filling, while less will make it looser.
• Play with spices. A pinch of nutmeg, allspice, or cloves can add depth and warmth.