My homemade Blueberry Crisp has a juicy blueberry filling with a crisp and buttery oat topping. It’s absolutely delicious and likely to become one of your summertime favorites.
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Why Blueberry Crisp Works
Nothing beats a helping of warm Blueberry Crisp topped with vanilla ice cream. Especially on a warm summer evening.
This crisp is on my “favorites” list because it doesn’t need a special circumstance or occasion to be the right decision. It just works.
Here are a few more reasons why you should try it.
- 10-minute prep. This recipe is very simple, with only 10 minutes of hands-on prep and no special equipment. If you’re new to baking, this is a great recipe to start with (much like our apple crisp).
- It screams summer. So long as you’ve got ripe blueberries, the summery flavor hits all the right spots. Whether you’re having a family brunch or an evening tea, everyone loves to dig into a blueberry crisp.
- It’s budget-friendly. This recipe is very budget-friendly, especially if you have to feed a crowd. It is made using inexpensive ingredients, most of which you probably have in your kitchen already.
We are obsessed with crisps, crumbles, and cobblers! If you love them as well, be sure to try some of our reader favorites, including peach cobbler, blackberry cobbler, apple crisp, and berry crumble.
- Blueberries – Fresh blueberries have the right amount of moisture and flavor to elevate this dessert. But if you’re using frozen blueberries, thaw them and pat them dry to avoid excess moisture.
- Granulated Sugar
- Cornstarch – It thickens the filling and prevents the dessert from becoming soggy with excess moisture.
- Lemon Juice – The acidity of the lemons lends a nice kick of freshness to the filling.
- All-Purpose Flour
- Light Brown Sugar – The molasses in brown sugar helps the topping get a golden brown color and slightly warm mouthfeel.
- Kosher Salt
- Quick Oats – They are small in size and make the topping crispy. If you want, you can use old-fashioned oats. But keep in mind they’ll make the topping slightly chewy.
- Unsalted Butter – You can also use salted butter to add a nice contrast to the sweetness of the recipe.
- Make the blueberry filling. Mix all the ingredients in a bowl. Transfer berries into a baking dish and set aside.
- Make the crisp topping. Mix all the dry ingredients except quick oats. Then mix the cubed butter and oats until the butter is well incorporated.
- Topping should resemble crumbs. Sprinkle it over the blueberries.
- Bake it. Bake at 350°F for 45-50 minutes or until the blueberries bubble up around the edges. Serve warm.
Tips and Tricks
- Let it rest on the counter before serving. The blueberry crisp will be hot and soft when it comes out of the oven. Allow it to cool down slightly so that it can crisp up, and you can enjoy the crispy texture of the topping.
- Use a food processor. To save time and effort, keeping the oats aside, combine the topping ingredients in a food processor. Then transfer into a bowl and mix in the quick oats.
- Make it gluten-free. Read the oats’ packaging carefully to make sure they’re gluten-free. Then replace the all-purpose flour with gluten-free flour or any nut flour you like. Then follow the same recipe.
- Add some lemon zest. Add ½ tsp of lemon zest along with the lemon juice for an extra kick of citrusy freshness. It adds a zing to the blueberry filling. Use our guide on how to zest a lemon for best tips and tricks.
- Use other fruits. This recipe is very versatile and can be made with other fruits like peaches, cherries, apples, or rhubarb.
A warm Blueberry Crisp our easy no churn vanilla ice cream are a match made in heaven.
Cover the cooled blueberry crisp with plastic wrap or foil, or transfer it to an airtight container and store it in the refrigerator for up to 3 days.
Absolutely. Although it’s best to serve blueberry crisp fresh, you can save time by preparing the components ahead of time. I would suggest you bake the blueberries without the crisp topping. Similarly, bake the crisp topping spread on a baking sheet with parchment. Then cover and store the baked blueberries in the refrigerator and store the crisp topping in an airtight container at room temperature. Then assemble and bake the dessert for 15-20 minutes at 350°F before serving.
Yes. First, cool the dessert completely. Then transfer it into a freezer-safe container or wrap it tightly with foil and freeze it for up to 3 months. Thaw it overnight in the refrigerator and heat it in the oven at 350°F for about 20 minutes before serving.
The difference between a fruit crisp and a crumble can often be confusing, as many people use the two terms interchangeably. Both desserts have a fruit baked with a crispy and crumbly topping. However, a crisp almost always involves oats to make the topping crisp. A crumble topping is made with butter, sugar, and flour.
For the Blueberry Filling
- 6 cups fresh blueberries
- ⅓ cup granulated sugar
- 1 Tablespoon cornstarch
- 2 Tablespoons lemon juice
For the Topping
- 1 cup all-purpose flour
- ½ cup light brown sugar packed
- ¼ cup granulated sugar
- 1 teaspoon cinnamon
- ½ teaspoon kosher salt
- 1 cup quick cook oats
- ½ cup unsalted butter cubed
- Preheat the oven to 350 degrees F.
- Start by making the blueberry filling. Toss together the blueberries, sugar, cornstarch, and lemon juice in a large bowl. Pour the blueberries into a 13×9 baking dish or pan, and spread them out evenly. Set aside.
- Next, make the crisp topping. Whisk the flour, brown sugar, sugar, cinnamon, and salt in a medium mixing bowl. Mix in the oats, then add the cubes of butter. Use your hands to rub the butter and dry ingredients together until the butter has been well mixed.
- Sprinkle the topping over the blueberries, then bake for 45-50 minutes or until the blueberries are bubbling around the edges and the topping is golden brown.
- Serve warm with ice cream, if desired.
- Storage: Cover the cooled blueberry crisp with plastic wrap or foil, or transfer it to an airtight container, and store in the refrigerator for up to 3 days.
- To save time, use the food processor to combine the flour, brown sugar, sugar, cinnamon, salt, and cubes of butter. Pulse the ingredients, then transfer them to a bowl and mix in the oats and sprinkle the topping over the blueberries.
- Make Ahead. This dessert is best served fresh. If you’d like to make this ahead of time, I would suggest baking the blueberries without the crisp topping, and baking the crisp topping separately, spread on a baking sheet with parchment paper. Then you can cover and store the blueberries in the fridge and put the crisp topping in an airtight container on the counter. Then, bake the full dessert for 15-20 minutes at 350°F before serving.
- See blog post for more recipe tips and tricks.