A quick and easy scrumptious Blueberry Crisp made with fresh blueberries and topped with a six-ingredient buttery crisp topping made with oats, brown sugar, and flour, baked to perfection. This dessert takes less than fifteen minutes to prep and tastes simply divine.
Blueberry crisp tastes just as good as blueberry pie with a lot less work, without a rolled pie crust. Top with a scoop of vanilla ice cream or fresh whipped cream for a super indulgent dessert.
We are big cobbler, crisp, and crumble fans. Who doesn’t love an easy dessert with fresh fruit that tastes just as good as a pie with a lot less work? Peach crisp, cherry cobbler, and apple crumble are just a few of our favorites.
Ingredient Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Rolled oats: I prefer old-fashioned rolled oats for a chewier texture; quick oats provide a slightly less chewy topping.
- Butter: unsalted or salted. If using salted butter, cut the added salt to 1/4 teaspoon.
- Blueberries: I use fresh, but you can use frozen blueberries. Use the blueberries from frozen and increase the cornstarch to 3 tablespoons and the baking time by 10 minutes. Cover the top with a loose piece of aluminum foil if it is browning too much.
- Lemon juice: Use fresh lemon juice. For a more tangy lemon taste, add the zest of one lemon.
How to make Blueberry Crisp
This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.
In a medium bowl, stir together the brown sugar, granulated sugar, flour, salt, and rolled oats. Add the melted butter and stir until well combined. Set the bowl aside while you prepare the blueberry filling.
Combine the blueberries, lemon juice, sugar, and cornstarch in a large bowl. Spoon the mixture into a greased 9×9-inch baking dish or a dish close to that size. Sprinkle the crisp topping over the blueberries. Bake for 45-50 minutes or until the topping is golden brown and the blueberry mixture is bubbling. Let it rest for 20 minutes. Serve warm or cold. For extra indulgence, serve with a scoop of vanilla ice cream or fresh whipped cream.
Preparation Tips and Storage
- Add a little extra crunchy texture with nuts. Add 1/2 cup chopped pecans, almonds, or walnuts to the crumble topping.
- Cook the crisp until the top is golden brown and the fruit filling has bubbled for a bit. It’s better to cook it for a few extra minutes and get the fruit filling thick than not cook it long enough and have it runny.
- Top with a big scoop of vanilla ice cream or with fresh whipped cream.
- Store blueberry crisp at room temperature for up to 24 hours. This will help retain some of the topping’s crispiness. After 24 hours, cover well or store in an airtight container in the refrigerator for up to 3 days. Reheat at 350 degrees in the oven until warm or for short intervals in the microwave.
Frequently Asked Questions
You can use old-fashioned rolled oats or quick oats. Old-fashioned rolled oats are my favorite as they provide a slightly chewy texture, but sometimes you have to use what you have.
Store blueberry crisp at room temperature for up to 24 hours. This will help retain some of the topping’s crispiness. After 24 hours, cover well or store in an airtight container in the refrigerator for up to 3 days. Reheat at 350 degrees in the oven until warm or for short intervals in the microwave.
First, cool completely. Then wrap the crisp with 2 layers of plastic wrap. Freeze for up to 3 months. Thaw in the refrigerator overnight. Reheat in the oven at 350 degrees for 15-20 minutes or until heated through, or reheat in the microwave for short intervals until warm.
Serve it warm with vanilla ice cream or fresh whipped cream. It is also good cold but better warm is better.
More blueberry desserts
Easy Blueberry Crisp
Ingredients
Topping
- ½ cup packed light brown sugar
- ½ cup granulated sugar
- ½ cup all-purpose flour
- ½ teaspoon salt
- 1½ cups old-fashioned rolled oats or quick
- ½ cup unsalted butter melted
Blueberry Filling
- 6 cups fresh blueberries
- 1 tablespoon lemon juice
- ⅔ cup granulated sugar
- 2 tablespoons plus 1 teaspoon cornstarch
Instructions
- Preheat oven to 350 degrees. Butter a 9×9-inch baking dish or a dish close in size.
- In a medium bowl, stir together the brown sugar, granulated sugar, flour, salt, and rolled oats. Add the butter and stir until well combined and crumbly. Set the bowl aside while you prepare the blueberry filling.
- Stir together the blueberries, lemon juice, sugar, and cornstarch in a large bowl. Spoon the mixture into the prepared dish. Sprinkle the crisp topping over the blueberries.
- Bake for 45-50 minutes until the topping is golden brown and the blueberry mixture is bubbly. Let it rest for 20 minutes. Serve warm or cold.
Notes
- Add a little extra crunchy texture with nuts. Add 1/2 cup chopped pecans, almonds, or walnuts to the crumble topping.
- Cook the crisp until the top is golden brown and the fruit filling has bubbled for a bit. It’s better to cook it for a few extra minutes and get the fruit filling thick than not cook it long enough and have it runny.
- Top with a big scoop of vanilla ice cream or with fresh whipped cream.
- Store blueberry crisp at room temperature for up to 24 hours. This will help retain some of the topping’s crispiness. After 24 hours, cover well or store in an airtight container in the refrigerator for up to 3 days. Reheat at 350 degrees in the oven until warm or for short intervals in the microwave.
Nutrition
On the hunt for more delicious recipes? Follow Small Town Woman on Facebook, Pinterest, and Instagram.
https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Alice Vaders
Made this for a family dinner last week and it was delicious. And so quick and easy to make! Definitely going on my list of keepers.
Beth Pierce
Thanks, Alice. I am so glad that you and your family liked the blueberry crisp!
Candie
Oh I love anything Blueberry!! This is right down my alley! But I’ve got a question? Can I use frozen blueberries in this? I just have a large bag in my freezer and I’ve got everything else to make this! I sure can’t wait to get a big bite of this with some Vanilla Bean IceCream!!! Please let me know if frozen blueberries can be used instead of fresh!! Thank you.
Beth Pierce
Yes they sure can. Enjoy, Candie!
Sandra
Everyone at my house really loved this! Can’t wait to make it a try again!
Tisha
You had me a blueberry! I love a good blueberry dessert!
Jupiter Hadley
I have never had blueberry crisp! I have had apple – this sounds like a really fun twist. Thank you for the recipe.
Monidipa Dutta
Your blueberry crisp recipe looks absolutely mouthwatering! I appreciate the detailed instructions and tips you provided, making it easy for even a beginner like me to recreate this delicious dessert. Can’t wait to give it a try!
Claudia Krusch
This is the perfect dessert for the summer! Loooove coblers!
Tammy
Love a quick and easy fruit crisp! Perfect with all the seasonal berries now…love this!
Catalina
This blueberry crisp is exactly what I need right now! It looks amazing!
Kimberly C
I can totally see how this would be yummy with ice cream. Perfect dessert. I can also see how this would go very well with yoghurt. Love that the recipe seems easy too.
katerina
I love this! My favorite summer dessert! A must make!
Erin
This was amazingly delicious! I love this blueberry crisp recipe.
karen
This looks sooooo good! I never baked blueberry crisps before! I would love to try out your recipe, I will get the ingredients tomorrow.
Amanda
Anything blueberry and I am in! This looks delicious!