Blueberry Crisp

This Blueberry Crisp is the easiest summer dessert for blueberry season! Fresh, juicy blueberries baked with a golden brown crumble, perfect with ice cream!

From Blueberry Pie to Blueberry Muffins, there’s no such thing as too many blueberry recipes! Fresh or frozen berries make easy crowd-pleasing Dessert Recipes that you can eat year round.

BLUEBERRY CRISP

Call it a crisp or call it a crumble, this is hands down one of the best recipes for fresh blueberries! Juicy, plump berries tossed with a little sugar and vanilla make a syrupy filling that is perfect with the golden brown crisp crumble topping. Top with Vanilla Ice Cream for sweet comfort food bliss.

This Easy Blueberry Crisp is a no-mixer, no food processor required recipe! Both the blueberry filling and the crumble topping can be made by hand. If you want to cut down on cleaning, you can mix the filling directly in the baking dish. Just make sure to wipe down the sides and rim for easier clean up later.

A Blueberry Crisp is a great dessert with Whipped Cream or Vanilla Ice Cream on top, but you can also serve it for breakfast or brunch! For a less sweet breakfast, use half as much sugar in the filling, add nuts to the crumble, and top with greek yogurt for protein.

Tips for Making Blueberry Crisp

• • The type of oats matter in a crumble topping. Ideally you want to use old fashioned oats for the crispest golden brown chewy crumble. Quick cooking oats can be used but they will be softer. You do not want to use steel cut oats because they won’t cook fully and instant oats will get mushy.
  • This Blueberry Crisp recipe uses a lot of blueberries (always a great thing!) so place a cookie sheet under your baking dish to catch any spills. Unlike a pie crust, you don’t have to worry about a “soggy bottom” with a cookie sheet directly under the dish.
  • If you use frozen blueberries, don’t thaw them! Unlike most frozen berry recipes, you want them to stay frozen and release liquid slowly as they cook. Check on the blueberry filling at 30 minutes and if it is not syrupy enough, cook an additional 10 minutes.
  • Blueberry Crisp is the best make ahead dessert. You can assemble the crisp and freeze it unbaked for up to 3 months. Bake the Blueberry Crumble from frozen for 50-60 minutes at 350 degrees.
  • You can also make the crisp topping separate and freeze for 6 months for a go-to fast and easy dessert. Sprinkle the frozen topping on whatever ripe fruit you have and bake as usual.

MORE DELICIOUS BLUEBERRY RECIPES

Blueberry Buckle

Blueberry Crumb Muffins

Blueberry Lemon Ice Box Cake

Blueberry Pie

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VARIATIONS ON BLUEBERRY CRISP

• • Berries and Fruit: Mix in raspberries, cherries, peaches, or other soft fruit with the blueberries. If you use firmer fruit, make sure to slice it thin so the total time for cooking doesn’t increase.
  • Sugar: You can use maple syrup, honey, brown sugar, or a sugar substitute in the blueberry filling. Use about 2 tablespoons maple syrup or honey so the filling isn’t overly sweet.
  • Lemon Juice: Lemon juice and lemon zest add a tart zing to fruit fillings and help draw out the natural sweetness. Use the juice and zest from one large lemon.
  • Rhubarb: Strawberry Rhubarb is a popular pairing but the tart stalk goes great with most berries and sweet fruits. Add rhubarb to this crisp recipe for a tart, sweet green apple flavor!
  • Nuts: Add an earthy crunch to your crumble by swapping 1/2 cup oats with chopped almonds, pecans, or walnuts.
  • Gluten Free: Swap out the flour with almond meal or gluten free oat flour to make this Blueberry Crumble gluten free.

MORE EASY SUMMER DESSERTS

Easy Fruit Salad

Easy Peach Cobbler

Mixed Berry Trifle

Easy Strawberry Shortcake

HOW TO STORE BLUEBERRY CRISP

• Serve: Blueberry Crisp is best served warm from the oven. Keep covered at room temperature for up to 3 days.
• Store: Refrigerate Blueberry Crisp for up to 1 week covered in plastic wrap or in an airtight container. Use a paper towel under the covering to absorb moisture.
• Freeze: You can freeze baked or unbaked Blueberry Crisp for up to 3 months. Wrap your pan tightly with plastic wrap and aluminum foil. For cooked Blueberry Crisp, remove plastic wrap and reheat tented with foil until the last 5-10 minutes so the crumble doesn’t burn.

5 from 4 votes

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Blueberry Crisp

This Blueberry Crisp is the easiest summer dessert for blueberry season! Fresh, juicy blueberries baked with a golden brown crumble, perfect with ice cream!

Course Dessert

Cuisine American

Keyword Blueberry Crisp

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Servings 10 servings

Calories 329 kcal

Author Sabrina Snyder

Ingredients

Blueberry Filling:

• 5 cups blueberries
• 1/4 cup sugar
• 1 teaspoon vanilla extract
• 3 tablespoons cornstarch

Crisp Topping:

• 1 cup flour
• 3/4 cup rolled oats
• 1/2 cup butter , softened
• 2/3 cup sugar
• 2/3 cup brown sugar , packed
• 1/2 teaspoon salt
• 3/4 teaspoon cinnamon

US Customary - Metric

Instructions

1. Preheat oven to 350 degrees and spray an 8x10 baking dish with baking spray.

2. In a large bowl gently mix the blueberries, sugar, cornstarch and vanilla then add to the baking dish.

3. Mash together the flour, oats, butter, brown sugar, granulated sugar, salt, and cinnamon.

4. Sprinkle the crumb mixture evenly over the top of the blueberries.

5. Bake for 35-40 minutes until topping is golden brown.

Nutrition Facts

Blueberry Crisp

Amount Per Serving

Calories 329 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 6g38%

Cholesterol 24mg8%

Sodium 203mg9%

Potassium 112mg3%

Carbohydrates 59g20%

Fiber 3g13%

Sugar 40g44%

Protein 3g6%

Vitamin A 324IU6%

Vitamin C 7mg8%

Calcium 26mg3%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.