Easy Blueberry Crisp

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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.

An oblong casserole dish full of blueberry crisp with 2 spoons in it.

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.

A close up view of blueberry crisp with a spoon full of blueberry crisp in it.

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.

Some of the steps to making blueberry crisp. 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 9x9-inch baking dish or a dish close to that size. Sprinkle the crisp topping over the blueberries.

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.

Blueberry crisp in an oblong white casserole dish with a wooden spoon.

Frequently Asked Questions

What kind of oats are used in a blueberry crisp?

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.

Does it need to be refrigerated?

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.

Can you freeze blueberry crisp?

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.

How should blueberry crisp be served?

Serve it warm with vanilla ice cream or fresh whipped cream. It is also good cold but better warm is better.

More blueberry desserts