Savor summer's sweet berries with this quick and easy Blueberry Crisp, boasting a juicy ripe blueberry filling and a crunchy, buttery oat topping.
This blueberry crisp is a dessert we make every summer. We live right by a blueberry farm, and the kids can. Not. Wait. to get home and make and eat this crisp (okay, mostly eat 😆)
This blueberry crisp features a juicy, ripe berry filling and a crunchy, buttery oat topping is baked until hot and bubbly. Each bite warms your soul.
Blueberry crisp is a great dessert for parties or gatherings because it's really quick and easy to make, it stays warm even if you make it a couple hours ahead, and everyone loves it!
What's the Difference Between a Crisp and a Crumble?
This question is asked so many times, especially because in America, we do use the words interchangeably.
Crisps and crumbles are very similar. They both have a fruit filling topped a kind of crunchy streusel-type topping. The difference is that the crisp topping has oats, and the crumble topping does not.
But if you're in the US, and want to keep using them interchangeably, I won't tell if you don't...
Should I Use Fresh or Frozen Blueberries?
You can use either! I like to cook frozen berries about 10 minutes extra to account for the temperature difference and to prevent the crisp from being watery. Make sure to loosely cover the crisp with foil if you notice it getting too dark on top during the extended baking period.
How Do You Thicken Blueberry Crisp
The thickening usually happens before the baking ever begins by adding cornstarch or flour to the filling mixture (This recipe uses cornstarch).
If you find your crisp is too runny when you pull it out of the oven, you can bake it for an additional 10 minutes to help the juices evaporate a bit. But remember, the juices will also set quite a bit as it cools.
How to Serve Blueberry Crisp
Blueberry crisp is best served warm with a scoop of vanilla ice cream on top.
It can be served at room temperature or even cold, with or without ice cream. You can also try topping it with some freshly made homemade whipped cream.
Can You Freeze Blueberry Crisp?
Yes, blueberry crisp can be frozen. It's best to freeze before baking. Prepare as directed then cover tightly and freeze for up to 3 to 6 months.
To bake from frozen, preheat oven to 350°F. Bake for about 50-60 minutes, or until hot and bubbly around the edges and the juices look slightly thickened.
Alternatively, you can prepare large batches of the topping and store in freezer bags in the freezer. Then, when you need a quick dessert, just prepare the filling with fruit you have on hand and sprinkle the topping on top (generously of course! The topping is the best part!).
More Blueberry Recipes You'll Love
- Classic Blueberry Buckle - a moist cake loaded with blueberries and topped with a crumbly streusel.
- Blueberry Cobbler - blueberry filling topped with a soft, cakey cobbler.
- Blueberry Peach Crumble - fresh summer blueberries and peaches swimming together under a crumbly, crispy oat topping.
- Perfect Blueberry Muffins - my grandma's recipe and the BEST blueberry muffins on the planet.
- Blueberry Banana French Toast Bake - overnight breakfast casserole with lots of blueberries and bananas. Top with powdered sugar and maple syrup.
Blueberry Crisp Video
- 4 cups blueberries about 1-1.25 pounds
- 2 tablespoons corn starch
- 3 tablespoons brown sugar
- 1 teaspoon lemon zest
- ½ teaspoon cinnamon
- 1 tablespoon lemon juice
- 1 teaspoon vanilla
For the Crumble Topping
- ½ cup flour
- ½ cup brown sugar
- 1 teaspoon cinnamon
- Dash of salt
- ⅓ cup butter thinly sliced
- ¾ cup quick oats
- In a large mixing bowl, combine cornstarch, brown sugar, lemon zest, and cinnamon. Whisk together.
- Add blueberries to the mixing bowl. Toss to fully coat blueberries in the starch-sugar mixture.
- Add lemon juice and vanilla and toss again.
- Transfer blueberry crumble filling to a 9"x9" baking dish or a deep 9-inch pie dish. Set aside.
- To assemble the crumble topping, in a large mixing bowl, add flour, brown sugar, cinnamon, and salt. Whisk to combine.
- Cut in cold butter with a fork or pastry cutter until mixture forms pea-sized lumps.
- Stir in oats, and cut in just a little bit with a fork or pastry cutter to incorporate.
- Sprinkle crumble topping on top of blueberry filling.
- Bake at 350°F for about 40 minutes, until filling is bubbly and crumble is browned. (See note below if using frozen blueberries)
- Serve warm topped with ice cream.
- To make this dairy free, use cold coconut oil in place of butter.
- To make this gluten free, use measure-for-measure gluten free flour in place of all-purpose flour.
- Frozen blueberries: Increase cook time to 50-60 minutes for frozen blueberries to allow the blueberries to cook all the way through and filling to thicken. Tent foil on top if topping is getting too browned at the end of baking.
- Add nuts to the topping for some deep nutty flavors. Try chopped almonds, pecans, walnuts, or pistachios.
- Storage: Store leftovers covered in the refrigerator for up to 3 to 5 days. Reheat entire dish in the oven at 350°F for about 20 minutes until it’s warmed through. Or scoop a single serving onto a microwave-safe dish and microwave for about 30 seconds or until heated through (microwave times will vary depending on size of microwave)
- Freezer Directions: Freeze before baking. Prepare as directed then cover tightly and freeze for up to 3 to 6 months. To bake from frozen, preheat oven to 350°F. Bake for about 50-60 minutes, or until hot and bubbly around the edges and the juices look slightly thickened.
Never Miss a Thing!
Join our newsletter to get new recipes, tips, tricks, and tutorials every week!