Blueberry Crisp Recipe

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Bursting with juicy berries, this Blueberry Crisp Recipe highlights the best of summer fruit! It’s topped with a buttery brown sugar and oat crumble that just needs a scoop of vanilla ice cream to finish.

If you love making fruity crumble recipes, you also have to try my easy peach crisp which is perfect for those who enjoy cooking with fresh fruits. My Dutch apple slab pie is a constant crowd-pleaser, too, as are these individual mini berry galettes!

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Overhead image of two dessert bowls of blueberry crisp served with scoops of ice cream. There is a baking dish with the crisp placed near the bowls.

My kids beg me to make this sweet and vibrantly colored blueberry crisp at least once a week during the summer. And if we have time to go blueberry picking, I know exactly what they’ll want me to do with those fresh berries!

One of the beautiful things about this crisp recipe is that you can use summer-ripe berries or frozen blueberries. This easy, always-welcome dessert brings the flavors of the season to life no matter what time of year you make it.

Why I Love This Blueberry Crisp

  • The topping: While blueberries make this crisp special, the crunchy, buttery topping is out-of-this-world good! It’s toasty, cozy perfection.
  • Easy: Tuck in baskets of fresh berries or make this recipe from frozen blueberries – it’s up to you! Do whatever is easiest.
  • Quick: Fruit crisps and crumbles are some of my favorite quick desserts to throw together. You don’t have to put in much effort, but the reward is so worth it.

What You’ll Need

Blueberries are the star of the show in this crisp recipe, and just a few other ingredients come together to make a beautiful summery dessert. Check the recipe card at the end of this post for the full ingredient amounts.

For the Crisp Crumble

  • All-Purpose Flour
  • Oats – For the best texture, use old-fashioned rolled oats, not instant or quick cook oats.
  • Brown Sugar – Light or dark brown sugar will work fine.
  • Vanilla Extract – To give a little extra depth of flavor.
  • Cinnamon – Ground cinnamon adds a touch of warmth. Try ground ginger if you like.
  • Salt – I use a little kosher salt in the topping.
  • Butter – Keep your butter cold in the fridge until just before you use it, and use unsalted butter.

For the Blueberry Filling

  • Blueberries – You can use fresh or frozen blueberries – see my notes below.
  • Granulated Sugar – A little extra sugar enhances the natural sweetness of the blueberries.
  • Lemon Juice – Freshly squeezed lemon juice is ideal but bottled juice will also work.
  • Cornstarch – A bit of cornstarch works to thicken the blueberry filling.

Fresh vs Frozen Blueberries

You can use either fresh or frozen blueberries in this blueberry crisp recipe. Fresh berries will have a stronger, fresh taste and hold their texture better. Plus, they make the most of the summer fruit season! But frozen blueberries are just as good and will allow you to make this crisp all year long. There is no need to thaw the berries before including them in the filling—just follow the recipe as written.

Close-up shot of baked blueberries under a crisp topping.

How To Make Blueberry Crisp

If you’re looking for a delicious and easy blueberry crisp recipe, you’ve come to the right place! Follow this step-by-step method to create a dessert that’s simple and perfect.

  1. Prepare. Preheat the oven to 350°F and grease a 9×13-inch baking dish.
  2. Make topping. Combine the all-purpose flour, rolled oats, light brown sugar, vanilla extract, cinnamon, and kosher salt.
  3. Add butter. Cut in the butter until crumbly.
  4. Make the filling. Mix the blueberries with the sugar, lemon juice, and cornstarch.
  5. Assemble. Spread the filling in the pan.
  6. Bake. Sprinkle the filling over the top and bake for 40 minutes.
  7. Cool and serve. Let the crisp cool slightly before serving.
Overhead image of a blueberry crisp in a baking dish, with half of the crisp scooped out.

Recipe Tips for Success

If you feel like changing this recipe a bit, read on! A few simple tips will help you make this into the best blueberry crisp ever:

  • Don’t Sub the Oats: A crisp is distinguished by its, well, crispness, which is due in large part to the rolled oats. So try not to substitute this type of oats for instant or steel-cut oats – it just won’t be the same.
  • Let Rest After Baking: To allow the crisp filling to solidify a bit let the crisp rest for about 10 minutes out of the oven before serving it.
  • Stir in Some Spices: There’s just a touch of cinnamon in the crumble topping. Sometimes I’ll add a bit more if I want to taste it more strongly or add in some ground ginger and nutmeg for more warmth.
  • Add Nuts: You can also customize this recipe by adding nuts, such as chopped pecans or almonds, to the crisp crumble for added crunch and flavor.
  • Try Different Fruit: You can make this into a berry crisp by substituting some of the blueberries for other berries such as blackberries or cherries. You can also use this crisp method and topping for any other fruit you like!

Serving Suggestions

Blueberry crisp is so good served warm and topped with ice cream, and it’s just as good eaten cold for breakfast the next day! Here are a few serving options to try:

  • Ice cream – Vanilla ice cream was made to go on top of crisp! Make sure to serve the crisp warm so that the ice cream melts into the topping for a touch of melty, creamy sweetness.
  • Whipped Cream – A big dollop of lightly sweetened whipped cream is perfect alongside blueberry crisp.
  • Cream – Or, drizzle a little heavy cream over each serving of crisp for extra richness.
  • Yogurt – You can justify eating crisp for breakfast if you add a few spoonfuls of plain or vanilla yogurt!
Blueberry crisp served in a bowl with two scoops of vanilla ice cream and a garnish of mint.

Proper Storage

This Crisp keeps well, and you can eat leftovers straight from the fridge or warmed up in the oven or microwave.

  • Fridge – Place leftovers in an airtight container or leave it in the baking pan, cover it tightly with plastic, and store it in the fridge for up to 3 days. 
  • Freezer – This blueberry crisp recipe freezes well! Wrap the baked and cooled crisp in a layer of plastic and a layer of foil and store it in the freezer for up to one month. You can heat the crisp directly from the freezer: Place it in the oven at 350˚F until it’s hot all the way through.
  • To Reheat – Serve cold, or warm the crisp in the oven at 350˚F until the topping is crisp and the filling is bubbly, or the microwave until warm.

More Easy Desserts

Blueberry Crisp Recipe

This sweet blueberry crisp is bursting with juicy berries and topped with a buttery brown sugar and oat crumble. Whether you use fresh or frozen blueberries, this easy dessert can be made all year round.
Prep Time: 15 minutes
Cook Time: 40 minutes
Resting Time: 10 minutes
Total Time: 1 hour 5 minutes
Servings: 8 servings


Crisp Crumble

  • 1⅓ cup all-purpose flour
  • cup old-fashioned rolled oats
  • ½ cup light brown sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon cinnamon powder
  • ¼ teaspoon kosher salt
  • cup cold unsalted butter, cubed

Blueberry Filling

  • 8 cups fresh or frozen blueberries
  • cup granulated sugar
  • 2 tablespoons lemon juice
  • 2 tablespoon cornstarch
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  • Prep: Preheat the oven to 350°F. Grease a 9×13-inch baking dish with butter or non-stick cooking spray.
  • Prepare the Crisp Crumble: In a mixing bowl, combine the all-purpose flour, rolled oats, light brown sugar, vanilla extract, cinnamon, and kosher salt. Mix well to combine. Add the cold cubed butter to the mixture. Using your fingers or a pastry cutter, work the butter into the dry ingredients until the mixture resembles coarse crumbs. Set aside.
  • Make the Blueberry Filling: In another bowl, gently toss together the blueberries, granulated sugar, lemon juice, and cornstarch until the blueberries are evenly coated.
  • Assemble the Crisp: Pour the blueberry filling into the prepared baking dish, spreading it out evenly. Sprinkle the crisp crumble mixture evenly over the top of the blueberries, covering them completely.
  • Bake: Place the baking dish in the preheated oven and bake for 35 to 40 minutes, or until the blueberry filling is bubbling and the crisp topping is golden brown.
  • Cool and Serve: Once baked, remove the blueberry crisp from the oven and cool slightly before serving. Serve warm, optionally, with a scoop of vanilla ice cream or a dollop of whipped cream.


  • If using frozen blueberries, you don’t need to thaw them before adding them to the filling—just follow the recipe as written.
  • You can also customize this recipe by adding nuts, such as chopped pecans or almonds, to the crisp crumble for added crunch and flavor.
  • Any leftover blueberry crisp can be stored in an airtight container in the refrigerator for up to 3 days. Simply reheat in the oven or microwave before serving.


Calories: 448kcal | Carbohydrates: 74g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 81mg | Potassium: 189mg | Fiber: 5g | Sugar: 45g | Vitamin A: 553IU | Vitamin C: 16mg | Calcium: 33mg | Iron: 2mg

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.

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