Quick and easy Blueberry Crisp is bursting with sweet blueberries paired with a crunchy golden oat topping. It’s a delicious dessert any time of year!
I may have a slight obsession with blueberries… and almonds. I just can’t seem to get enough of this sweet, crunchy combo! Check out my Blueberry Almond Cream Cheese Danish and Blueberry Almond Bundt Cake to see what I mean.
A Family Favorite – Homemade Blueberry Crisp!
Wayyy back when I made this browned butter pear crisp, I immediately wanted to re-make it with blueberries. I knew it would be delicious, and I was right – this blueberry crisp version is AMAZING!
This recipe is one we’ll be making all summer long. It’s simple, perfectly sweet and goes great with a big scoop of homemade vanilla bean ice cream.
Sprinkle a few toasted almonds on top and you’ll be licking every inch of your bowl clean. I’m kidding, of course, but only kind of.
How to Make Blueberry Crisp
BERRIES. Toss the blueberries into a mixture of granulated sugar, lemon zest, lemon juice and cornstarch (go easy on the sugar, just enough to balance out the tart berries). Pour into a 9×6 baker.
TOPPING. Whisk together some all-purpose flour, old fashioned oats, brown sugar, salt and cinnamon. Cut the cold, cubed butter into the mixture using a pastry blender until pea size clumps (or a bit larger) form. Sprinkle over the blueberries.
BAKE. Bake at 375 degrees for 30-35 minutes (juices start to bubble up and the top is golden brown). Let the crisp sit for about 10 minutes before serving (liquid will set a bit).
SERVE. Serve warm with sprinkle of almonds and a big scoop of ice cream. Enjoy!!
- If you are going to use a larger pan than the recipe calls for you need to make more crumble to cover the extra space that the blueberries are spreading to. Or else you’ll have a wide spread of blueberries and not enough crumble mixture to cover all of them.
- If you want you can double the topping and freeze half of it for future use. Then you take that out and put it on top of whatever fresh fruit you have at the time and make a delicious fruit crisp! This is a great option for when you have some fresh fruit to use up before it goes bad!
- Double the crumble topping if you would like an about equal ratio. Or recipe really focuses on the delicious blueberries, if you want your crumble topping to be equal to your blueberries definitely make more of the crumble!
Fresh or frozen blueberries? You can use either. Just be aware that when baking frozen blueberries they will release more moisture and juices as they warm up. If you don’t want that you can let them thaw overnight and drain them before using them in your crisp. For fresh blueberries make sure to rinse them and remove any stems!
Can you use different oats? You can use old fashioned oats or even quick oats. In my opinion the old fashioned rolled oats give the best texture for crisps. Don’t use steel cut oats, they don’t suck up moisture the same way rolled oats do and give a harsh texture to the crisp.
Why include the lemon zest and juice? The lemon juice helps to keep the blueberries fresh, and the zest and juice help give the crisp a bit of a citrus-y zing.
Storing/freezing/reheating? You can freeze the blueberry crisp before baking. Wrap the dish in plastic wrap and foil and then bake from frozen at 375 degrees for 50-60 minutes.
This will keep in the fridge for up to 5 days. The crumble topping will most likely soften as time goes on. You can easily eat this dessert cold and it’s delicious, especially with ice cream on top!
For more fruit crisp recipes, check out:
Blueberry Crisp Recipe
- 4 cup fresh blueberries - or frozen
- 2 tbsp granulated sugar*
- 1 tbsp cornstarch
- 2 tsp lemon juice
- 1 tsp lemon zest
For the Topping
- 1/2 cup all purpose flour
- 1/2 cup old fashioned oats - I did a heaping ½ cup
- ¼ cup brown sugar - packed
- 1/4 tsp salt
- 1/4 tsp ground cinnamon
- 8 tbsp (1 stick) butter - cold and cubed
- Preheat an oven to 375° degrees. Lightly butter or spray a 9x6-inch baker or an 8x8-inch baking dish.
- In a medium size mixing bowl, toss the blueberries in the sugar, cornstarch, lemon juice and lemon zest. Pour into the prepared dish and set aside.
- In a medium size mixing bowl, whisk together the flour, oats, brown sugar, salt and cinnamon. Using a pastry blender, cut in the butter until pea size (or slightly larger) form. Sprinkle over the blueberries.
- Place in the oven and bake for 30-35 minutes or until the juices bubble and the top is golden brown.
- Remove form the oven and allow to cool for 10-15 minutes before serving.