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This easy blueberry crisp is so good and the perfect way to use fresh summer blueberries! The sweet juicy blueberry filling with a crumbly oat topping and a scoop of vanilla ice cream, is simply the best!
If you love fruit crisps for dessert, be sure to try this pear crisp next!
Why you’ll love it
Easier to make than pie – When you’re in a hurry and don’t want to mess with pie dough, fruit crisps are a great alternative. You still have the fruit pie filling, but a buttery oat crumble topping replaces the pie crust.
Summer dessert – Blueberry crisp is a wonderful summer dessert to serve at barbecues, pool parties, or the 4th of July. It uses fresh seasonal blueberries and can be served warm or at room temperature.
Simple ingredients – This budget friendly dessert uses many ingredients that you likely already have in your pantry. If you’re making this in the summer, blueberries are often on sale since it’s their peak season.
The ingredients
- Blueberries – Fresh or frozen blueberries can be used. I recommend fresh when they are in season.
- Cornstarch – Used to thicken the filling.
- Maple syrup – The sweetener for the filling.
- Lemon – Fresh squeezed lemon juice brightens up the filling and enhances the blueberry flavor.
- Cinnamon – The warm, sweet spice goes perfectly with blueberries.
- Salt
- Oats – Rolled old fashioned oats should be used for the crisp topping.
- All-purpose flour – The combination of flour and oats creates nice crumbles for the topping.
- Brown sugar – Used to sweeten the topping. Light or dark brown sugar can be used.
- Butter – For that sweet, rich, crumbly oat topping, butter is going to give you the best flavor.
How to make blueberry crisp
This is an overview of the recipe with step-by-step photos. Full ingredients & instructions can be found in the recipe card below.
Combine the dry ingredients for the topping in a mixing bowl. Melt the butter and pour it in with the dry ingredients. Use a fork or your hands to mix it in until crumbles form.
In a separate mixing bowl, combine the blueberries, cinnamon, lemon juice, maple syrup, cornstarch, and a pinch of salt. Stir until the cornstarch dissolves, then pour it into a 9-inch deep pie dish or other similar sized baking dish.
Spread the oat crisp topping on top of the blueberries then place the crisp on the middle rack of the oven to bake. Bake for 35-45 minutes or until the top is golden brown and the blueberries have started to pop and release their juices.
Let the crisp cool for 10 minutes or so before serving.
Ways to serve blueberry crisp
My favorite way to serve blueberry crisp is topped with vanilla ice cream. Whipped cream is another great option and for something healthier, try vanilla yogurt.
Easy blueberry crisp FAQs
Can frozen blueberries be used for blueberry crisp?
Yes. No need to defrost the blueberries before making the filling, just add them in frozen.
How can I make gluten-free blueberry crisp?
To make this recipe gluten-free, just swap all-purpose flour with an all-purpose gluten-free flour. You can also use the topping recipe that I made for this gluten-free peach crisp.
Can I add other fruit to this crisp recipe?
Yes. Any type of berry or other soft fruit can be used. You want to use soft fruit so they bake and soften at the same time. Peaches would be great for a delicious peach blueberry crisp!
Storage
Leftovers – Once the crisp has cooled completely it can be covered and stored in the refrigerator for up to 3 days.
Reheating – The blueberry crisp leftovers can be reheated in thee oven at 350° F. until hot. You can also reheat them in the microwave, although the topping won’t be as crisp.
Freezing – Blueberry crisp can be frozen. I usually make it and freeze it before baking it. Prepare the crisp as directed, then cover tightly with plastic wrap. When you’re ready to bake the blueberry crisp, add it frozen to a preheated 375° F. oven and bake for 50-60 minutes or until hot and bubbly.
More recipes using blueberries
Did you make this blueberry crisp? I’d love if you’d leave a recipe rating and review below.
Blueberry Crisp
Equipment
Ingredients
Topping
- 1 cup rolled oats
- 1/2 cup all-purpose flour
- 1/3 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/4 cup unsalted butter melted
Filling
- 5 cups blueberries
- 2 tablespoon cornstarch
- 1/4 cup maple syrup
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon cinnamon
- Pinch of salt
Instructions
- Preheat oven to 375° F.
- Combine the dry ingredients for the topping in a mixing bowl. Pour the melted butter in with the dry ingredients and use a fork or your hands to mix it in until crumbles form.
- Combine all of the wet ingredients in a mixing bowl and then pour them into a 9-inch deep pie dish or other similar sized baking dish.
- Spread the topping evenly over the blueberries and bake for 35-45 minutes or until the topping is golden brown and the filling is bubbly. Let the crisp cool for about 10 minutes before serving with vanilla ice cream.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Very easy to make and delicious. Turned out perfect