Perfect for summer, blueberry crisp is a quick dessert with juicy blueberries baked beneath a golden, buttery crumble topping. Making crisp is easier than pie, and there’s nothing better than a scoop of sweet, crunchy blueberry crisp served à la mode with my favorite ice cream!
Easy Blueberry Crisp Recipe
Apple crisp is one of my favorite fall desserts. Since summer is berry season, I’ve been so excited to share this blueberry crisp recipe! I love making crisps whenever I don’t feel like baking a whole berry pie. Crisps and crumbles are so easy, since there’s really just a layer of fruit filling topped with a layer of crumble, baked until bubbly and golden.
My blueberry crisp is ready to serve warm with a scoop of homemade ice cream in under an hour! If you’re looking for more ways to bake with blueberries, try my blueberry banana bread, coffee cake, and peach blueberry pie.
Ingredients in Blueberry Crisp
Here’s what you’ll need to make this easy homemade blueberry crisp recipe. Refer to the recipe card for the complete list with amounts.
- Fresh or Frozen Blueberries – I like making this crisp with fresh blueberries in the summertime. That being said, frozen blueberries work perfectly (and all year round, I might add). You don’t even need to thaw them first.
- Sugar – Granulated sugar macerates the berries, helping to release some of their juices. Light brown sugar is also fine to use.
- Flour – Thickens the blueberry filling.
- Lemon – You’ll need the juice and zest of half a lemon. Zest the lemon before you juice it!
- Butter – Softened for the crisp topping.
- Brown Sugar – I like to use both white and brown sugar in the oat topping. Brown sugar has a deeper, more caramelized flavor.
- Oats – The best oats for crisp recipes are old-fashioned rolled oats. They crisp up just enough and won’t become mushy as they bake. Another option I love is to use homemade granola in place of oats. It gives the crumble even more crunch!
- Spices – Cinnamon and nutmeg add a hint of warm spice to the topping.
Can I Make This Recipe Without Oats?
Yes! Technically, it will be more of a blueberry crumble in this case (crisps = oats, crumbles = no oats). If you leave out the oats, you’ll need to make up for them with extra flour and sugar. I recommend borrowing the simple oat-free topping from my strawberry rhubarb crumble.
How to Make a Crisp With Frozen Blueberries
To make this blueberry crisp with frozen blueberries, leave the berries frozen. Toss the frozen blueberries with the other ingredients as directed, and transfer them to the baking dish. Thawing the berries releases excess moisture, which can make the crisp watery.
Pin this now to find it later
-
Prep. Start by preheating your oven to 375˚F. Take out a 2-quart baking dish and set it aside.
-
Prepare the blueberries. Place the blueberries in a large bowl. Add the flour, sugar, lemon juice, and lemon zest. Toss the blueberries until evenly coated, then transfer them to the baking dish. Set aside while you make the topping.
-
Make the topping. Add the softened butter, sugar, and brown sugar to a large bowl. Mash gently with a fork to combine. Then add the oats, cinnamon, and nutmeg. Stir with the fork or with clean fingertips until crumbs form. Sprinkle the crumble all over the blueberries.
-
Baking time. Bake the blueberry crisp for 35-40 minutes. The top should be golden and the blueberries bubbly.
-
Rest, then serve. Remove the blueberry crisp from the oven and let it rest for 10 minutes. Serve while still warm, with scoops of vanilla ice cream.
- Instead of oats, you can use granola. It will give more crunch.
- There is no need to thaw the blueberries for this recipe. You can use frozen or fresh.
- If you like more of the crunchy oat topping, you can double the topping ingredients.
- You can add nuts, like sliced almonds or chopped pecans, to the topping for more flavor and crunch.
Serving: 1cup | Calories: 256kcal | Carbohydrates: 44g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 65mg | Potassium: 150mg | Fiber: 4g | Sugar: 28g | Vitamin A: 293IU | Vitamin C: 14mg | Calcium: 25mg | Iron: 1mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How to Make Blueberry Crisp
I feel like there are two types of people: Those who love HEAPS of oat topping on their crisps and those who like just enough to cover the fruit. I’m in the latter camp! If you’d like more topping on your blueberry crisp, go ahead and double the crumble ingredients. You can also add more flavor and crunch with chopped almonds or pecans.
- Prepare the berries. Start by tossing the blueberries with flour, sugar, lemon juice, and zest, and spread them into a baking dish.
- Add the topping. Next, cut the butter into the white and brown sugars. Stir in the oats, cinnamon, and nutmeg. I like to mix the topping by hand. It should have a crumbly texture. Sprinkle the topping over the blueberries in the baking dish.
- Bake. Bake your blueberry crisp at 375ºF for 35-40 minutes, until the top is lightly browned and the edges are bubbling.
Can I Freeze Blueberry Crisp?
Yes! While you can freeze baked blueberry crisp, I prefer to freeze it unbaked. After layering the blueberries and topping, I wrap the pan tightly with plastic wrap, then with a layer of foil. I recommend freezing it for up to 3 months. When you’re ready to bake, you can bake the crisp from frozen (adding extra baking time), or thaw it in the fridge before baking or reheating.