Blueberry Crisp Recipe

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.

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 Time15

Cook Time40

Resting Time10

Total Time1 5

Course: Dessert

Cuisine: American

Keyword: blueberry crisp, blueberry crisp recipe, easy blueberry crisp

Servings: servings

Author: Katerina | Easy Weeknight Recipes

Ingredients

Crisp Crumble

1⅓ cup all-purpose flour
⅔ cup old-fashioned rolled oats
½ cup light brown sugar
1 teaspoon vanilla extract
¼ teaspoon cinnamon powder
¼ teaspoon kosher salt
⅔ cup cold unsalted butter cubed

Blueberry Filling

8 cups fresh or frozen blueberries
⅔ cup granulated sugar
2 tablespoons lemon juice
2 tablespoon cornstarch

Instructions

Prep: Preheat the oven to 350°F. Grease a 9x13-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.

Notes

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.

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