Blueberry Crisp delivers the perfect balance of crunchy oats and sweet blueberries. Serve it with ice cream or whipped cream for an irresistible dessert!
author’s note
Sweet, Crunchy, and Totally Irresistible Blueberry Crisp!
My dad has a knack for finding amazing deals on berries and fruit, thanks to his love for freeze-drying them. Just a couple of days ago, he brought me a few cases of blueberries and asked if I’d make some of “that delicious blueberry crisp.” How could I say no? I whipped up a batch right away.
It hit me then—I haven’t shared this recipe yet! Given how popular my Blueberry Cobbler and Cherry Crisp have been on the blog, I knew it was time.
After testing it a bit more to get the measurements just right, I’m excited to share the best blueberry crisp ever. It’s simple, uses pantry staples, and can be made ahead. Plus, it’s always a crowd-pleaser!
Ingredients
A few ingredients to talk about:
- Blueberries: Use fresh, firm blueberries for a juicier and more flavorful filling.
- Cornstarch: Thickens the blueberry base. Mix thoroughly to avoid clumps.
- Sugar: Sweetens the blueberry crisp. Adjust sugar based on how sweet your blueberries are.
- Flour & Oats: Use old-fashioned oats for the best texture.
- Brown Sugar: Lightly pack the brown sugar to get an accurate measurement.
- Butter: Keep it cold and work it into the dry ingredients until it resembles crumbs.
Quick Tip
Avoid staining clothes and use non-plastic containers for storing dessert to prevent staining from the blueberries.
How To Make Blueberry Crisp
The full recipe is below but here are some tips while making it.
- Prep Filling: Chill the filling while preparing the topping.
- Make Topping: Use your fingertips to blend the butter for the best crumble texture.
- Assemble: Don’t press down the topping; it will bake up beautifully if left loose.
- Chill and Preheat: Use a sheet pan under your baking pan to catch any drips.
- Bake and Serve: Serve with vanilla ice cream or whipped cream for the ultimate treat!
Storage
Make It Ahead Of Time: Store the blueberry filling and topping separately in the fridge. Assemble and bake, adding extra time if needed.
Room Temperature Storage: Keep covered for up to 3 days. Warm the blueberry crisp at 375°F for 10-15 minutes.
Freezing: Freeze separately or fully assembled for 3-4 months. Thaw in the fridge overnight before baking.
More Fruity Dessert Recipes
Blueberry Crisp
Video
Equipment
- 9 x 9-inch baking pan
Ingredients
- 2 pounds fresh blueberries rinsed and dried
- 3 tablespoons cornstarch
- 1/3 cup granulated sugar see note 1
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice see note 2
- 1 cup flour
- 1 cup old-fashioned oats
- 1 cup light brown sugar lightly packed
- 1/2 teaspoon ground cinnamon optional
- 1/4 teaspoon ground nutmeg optional
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 12 tablespoons unsalted butter cold and cubed
- Vanilla bean ice cream or whipped cream, optional
Instructions
- Lightly coat a 9×9-inch pan with cooking spray. In a large bowl, combine blueberries, cornstarch, sugar (see note 1), salt, vanilla, and lemon juice. Toss until well combined, then refrigerate while preparing the topping.
- In a large bowl, combine flour, oats, brown sugar, optional cinnamon and nutmeg, salt, and baking soda. Stir until mixed. Cube butter and add it to dry ingredients. Toss to coat butter, then use a pastry cutter to incorporate it. Finally, use your fingertips to further blend and press butter into dry ingredients until it resembles crumbs.
- Pour blueberry filling, including any juices, into prepared 9×9-inch pan, spreading it into an even layer. Sprinkle topping evenly over blueberries without pressing it down. Chill unbaked Blueberry Crisp in fridge for 20 minutes. Preheat oven to 350°F.
- Before baking, place baking pan on the center of a large sheet pan to catch any drips. Bake for 40–50 minutes, or until topping is golden brown, blueberries are tender, and filling is gently bubbling around edges. If topping browns too much, lightly cover it with foil. Allow crisp to cool on a rack for 15–20 minutes before serving. Serve warm with vanilla bean ice cream or fresh whipped cream.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Blueberry Crisp FAQs
Before baking, yes, keep the unbaked crisp in the fridge until ready to bake. After baking, it can sit covered at room temperature for up to 3 days. If your kitchen is warm or you want it to last longer, refrigerate it and reheat before serving.
It’s likely underbaked or the filling didn’t have enough thickener. Make sure to bake until the filling is bubbling and use enough cornstarch to help it thicken.
Fantastic!! I stir a tsp of vanilla with the lemon juice which really amps adds depth to the flavor!
Yum!! Glad you enjoyed!