This easy blueberry crisp recipe is made with fresh or frozen blueberries and topped with a buttery, golden crisp topping. With just a few minutes of hands-on prep, you can make this easy summer dessert that’s delicious on its own or served warm with a scoop of vanilla ice cream.
When blueberry season arrives, this easy blueberry crisp is one of my favorite desserts to make. The juicy blueberry filling and buttery crisp topping come together with just a few minutes of prep, making it perfect for busy summer days.
One of the best things about this recipe is its flexibility. Whether you have fresh blueberries or frozen berries from the freezer, you can have a homemade dessert with just a few simple ingredients and about 15 minutes of hands-on time.
Ingredient notes and substitutions
- Blueberries: If using fresh blueberries, you’ll want ripe, juicy blueberries. If your blueberries aren’t very plump, you can add a tablespoon or so of lemon juice to the filling. If using frozen blueberries, don’t thaw before use. Also, be sure to shake off an excess ice so you don’t end up with watery filling.
- Sugar: You can adjust the amount of sugar depending on how sweet your blueberries are and on desired sweetness.
- Lemon zest: The citrus helps to add a bit of brightness to the blueberry filling. You could use orange zest if you prefer.
- Oats: I’ve only used old-fashioned oats to make the topping and haven’t tried using quick oats in this recipe.
- Salted butter: If using unsalted butter, add 1/4 teaspoon salt to the topping.
How to make blueberry crisp
Here you’ll find instructions and step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: Preheat the oven to 350 F.
Step 2: Toss blueberries, sugar, flour, and lemon zest together in a large bowl to combine.
Step 3: Spoon the blueberry mixture into an 8×11-inch baking dish. Set aside.
Step 4: To make the topping, combine the flour, oats, and brown sugar, and stir to combine.
Step 5: Add the butter to the flour mixture and cut in with a pastry blender or a fork until the mixture forms large crumbs.
Step 6: Sprinkle the topping over the filling.
Step 7: Bake for about 45-50 minutes, or until the filling is hot and bubbling all the way through and the topping looks crispy and light golden brown. If the topping begins to brown too quickly, tent with aluminum foil.
Recipe Tips!
- Serving suggestions: Blueberry crisp goes well with a dollop of homemade whipped cream or with a big scoop of ice cream.
- Variations: You can substitute part of the blueberries for another fruit like peaches or mixed berries. Feel free to add warm spices, like a teaspoon of ground cinnamon, to the crisp topping to change up the flavors in the crisp.
Storage
Store any leftovers in an airtight container at room temperature. It is best eaten when freshly made but will keep for about 2 days when properly stored.
More fruit crisp recipes!
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Easy Blueberry Crisp Recipe
Equipment
- 8×11-inch baking dish
Ingredients
Blueberry filling
- 5 cups fresh or frozen blueberries
- 3 tablespoons granulated sugar
- 3 tablespoons all-purpose flour
- 1 teaspoon grated lemon zest
Topping
- 1 cup all-purpose flour
- 1 ½ cups old-fashioned oats
- 1 cup light brown sugar packed
- ½ cup cold salted butter cut into pea-sized pieces
Instructions
- Preheat the oven to 350 F.
- Combine the blueberries, sugar, flour, and lemon zest in a large bowl. Toss to combine well.5 cups fresh or frozen blueberries, 3 tablespoons granulated sugar, 3 tablespoons all-purpose flour, 1 teaspoon grated lemon zest
- Spoon the blueberry mixture into an 8×11-inch baking dish. Set aside.
- To make the topping, combine the flour, oats, and brown sugar, and stir to combine.1 ½ cups old-fashioned oats, 1 cup all-purpose flour, 1 cup light brown sugar
- Add the butter, and cut in until the mixture looks crumbly.½ cup cold salted butter
- Crumble the topping over the filling.
- Bake for about 45-50 minutes, or until the filling is hot and bubbly all the way through and the topping looks crispy and light golden brown. If the topping begins to brown too quickly, tent with aluminum foil.
Notes
- Blueberries: If using fresh blueberries, you’ll want nice, ripe blueberries. If your blueberries aren’t very plump, you can add a tablespoon or so of lemon juice to the filling. If using frozen blueberries, don’t thaw before use. Also, be sure to shake off an excess ice so you don’t end up with watery filling.
- Lemon zest: The citrus helps to add a bit of brightness to the blueberry filling. You could use orange zest if you prefer.
- Oats: I’ve only used old-fashioned oats to make the topping.
- Nutrition values are estimates.
Nutrition
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