Home > Dinner > Vegetarian > Blueberry Crisp Blueberry Crisp May 11, 2019 | 8 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. This insanely tasty Blueberry Crisp is topped with a crunchy and crumbly oat topping and filled with juicy sugared blueberries. This fruit dessert is easy to make and goes perfectly with some fresh whipped cream or vanilla bean ice cream! Have a plethora of blueberries? Make Blueberry Crisp and then use up the leftovers on these Healthy Blueberry Muffins, Blueberry Pancakes, or Lemon Blueberry Bread! When my husband and I lived in Boston, we spent our weekends road tripping along the East Coast. We loved to go blueberry picking or pick up fresh blueberries from fruit stands in Maine and New York. There is nothing that compares to those ripe and plump blueberries! We’d get so many blueberries that they ended up in pretty much everything from breakfast to dinner to dessert (and snacks afterward). My favorite way to use those berries was is this Blueberry Smoothie. The husband’s favorite way? Blueberry Crisp! This recipe is sweet and syrupy with a thick crisp topping. With a big scoop of good vanilla ice cream, I’m convinced there aren’t too many better desserts! Playing with the amount of sugar When we made this crisp with ripe, fresh, and sweet blueberries, I’d generally use about 1/4 to 1/3 cup sugar. But since testing this recipe back in Utah with “normal” blueberries I find it needs a bit of extra sugar. Feel free to play around with how much sugar you add to the blueberries. If you have sweet and ripe berries or don’t like especially sweet desserts, feel free to reduce it. And if you have relatively tart berries and like sweet desserts, keep the amount as is. Hope you love this luscious Blueberry Crisp as much as we do! How to make Blueberry Crisp The following descriptions correlate to the numbered images below. Plus, I’ve got a few tips sprinkled throughout the text! Combine the blueberries with lemon juice, sugar, cornstarch, and sugar. Feel free to reduce the sugar if you are starting with sweeter berries. After washing the berries, make sure they are 100% dry before starting so you don’t get a watery/wet crisp. Like lemon-blueberry desserts? Add the zest of a lemon to the filling! Toss the ingredients together. Transfer the blueberry filling into a 9×9-inch pan. Place in the fridge to chill while making the crisp topping. Keep the filling and topping as cold as possible while preparing! Combine the the brown sugar, cinnamon, oats, flour, and salt for the crisp topping. Cut cold butter into small cubes. Add the butter cubes on top of the other topping ingredients. Using a pastry cutter, cut the butter into the ingredients until the butter is the size of small peas. Don’t have a pastry cutter? You can also use your hands to incorporate the butter into the other ingredients. Finished crisp topping. Place the topping into the fridge so the butter can firm up again. Add the crisp evenly on top of the blueberry filling. Avoid the urge to press down the crisp topping into the berries; we want the topping light and crumbly. QUICK TIP Some foods have very strong color pigments. Two examples are beets and blueberries! Keep that in mind when serving and storing Blueberry Crisp. Make sure the kids aren’t wearing their Sunday best clothes, and don’t store leftovers in plastic containers that may get stained from the bright purple-red color of the blueberries! How to make Blueberry Crisp ahead of time Make the blueberry filling and then refrigerate the filling in an airtight container for up to one day. Make the crisp topping and refrigerate in a bag or airtight container. When ready to bake, remove everything from the fridge, sprinkle the crisp on top of the blueberry filling, and bake as directed in the recipe below. Note that the crisp may need an extra 5-10 minutes in the oven, depending on how cold it is. How long does it take to reheat Blueberry Crisp? Reheat leftover blueberry crisp (uncovered) for 10-15 minutes in a 375 degrees F oven or until warmed through and the topping has become crisp again. Do you need to refrigerate Blueberry Crisp? Nope! Just cover it with foil or plastic wrap and keep it at room temperature for up to 3 days. Honestly, though, Blueberry Crisp is best the same day it’s made. After that, the topping gets soggy and filling a bit mushy– making it less enjoyable to eat. How long can you freeze Blueberry Crisp? Frozen Blueberry Crisp (unbaked) will last 3 to 4 months, properly stored in the freezer. Below are directions for freezing and thawing. Freezing: I personally like to freeze the crisp topping and blueberry filling separately so the two don’t get soggy or mushy when thawed overnight. If you’ve already assembled the blueberry crisp, you’ll want to wrap the (freezer-safe and oven-safe) pan securely with plastic and then foil. Make sure to label the container and date. Thawing: Thaw the unbaked dessert in the fridge overnight. Once it’s thawed, you can bake it according to the original recipe instructions, adding 5-10 minutes depending on how chilled it is. More fruity dessert recipes: Apple Crumble the “secret” to the best apple crumble! Strawberry Shortcake with biscuits Coconut Cream Pie no baking required! Lemon Bars reader favorite Key Lime Pie with a graham cracker crust! FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Blueberry Crisp 5 from 2 votes - Review this recipe This insanely tasty Blueberry Crisp is topped with a crunchy and crumbly oat topping and filled with juicy sugared blueberries. This fruity dessert is easy to make and goes perfectly with some fresh whipped cream or vanilla bean ice cream! SAVE TO RECIPE BOX Print Recipe Blueberry Crisp 5 from 2 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe This insanely tasty Blueberry Crisp is topped with a crunchy and crumbly oat topping and filled with juicy sugared blueberries. This fruity dessert is easy to make and goes perfectly with some fresh whipped cream or vanilla bean ice cream! Course Dessert, Snack Cuisine American Keyword blueberry crisp Prep Time 25 minutes Cook Time 45 minutes Chilling Time 20 minutes Total Time 1 hour 30 minutes Servings 12 servings Calories 405kcal Ingredients2 pounds (~6 cups) (931g) fresh blueberries stems removed, rinsed and dried3 tablespoons cornstarch1/3 cup (68g) white sugar (Note 1)1/8 teaspoon fine sea salt1 teaspoon pure vanilla extract1 tablespoon freshly squeezed lemon juice (Note 2)Topping Mixture:1 cup (125g) all-purpose, white flour1 cup (95g) old fashioned oats1 cup (223g) lightly packed light brown sugar1/2 teaspoon ground cinnamon optionalheaping 1/4 teaspoon ground nutmeg optional1 teaspoon fine sea salt3/4 cup (169.5g OR 12 tablespoons) cold unsalted butter cut into small cubesOptional: serve with vanilla bean ice cream or fresh whipped cream InstructionsBLUEBERRY FILLING: Prepare a 9x9-inch pan by lightly coating with nonstick spray. Toss blueberries, cornstarch, sugar (See Note 1), salt, vanilla extract, and lemon juice together in a large bowl. (See Note 2) Toss until combined and then place in the fridge while making the topping.CRUMBLE TOPPING: In a large bowl, toss together the flour, oats, brown sugar, optional cinnamon and nutmeg, and salt. Stir until combined. Cube the butter and add it to the dry ingredients. Toss to coat the butter and use a pastry cutter to work it in. Finish by using your fingertips to work and press the butter into the dry ingredients until well dispersed and it resembles crumbs. ASSEMBLY: Pour the blueberry filling (and any accumulated juices) into the prepared 9x9-inch pan. Spread into an even layer. Sprinkle the topping evenly over the blueberries but do not press it down. Place the unbaked Blueberry Crisp in the fridge for 20 minutes. Preheat the oven to 350 degrees FBAKE: Just before baking, set the baking dish in the center of a large pan (to catch any drips). Bake for 40 to 50 minutes (45 minutes is the sweet spot for me!), or until the crisp topping is golden brown, the blueberries are tender, and the filling is very slightly bubbling around the edges. (If the topping is browning too much, lightly cover the top with foil). Let the crisp cool on a rack for 15 to 20 minutes before serving. Serve warm with vanilla bean ice cream or fresh whipped cream. Video Recipe NotesNote 1: Feel free to play around with how much sugar you add to the blueberries. If you have sweet and ripe berries or don't like especially sweet desserts, reduce how much sugar you add by 1/4 cup or so. And if you have tart berries and like sweet desserts, keep the amount as is. Note 2: If you want a more lemon-flavored crisp, add in 1-2 teaspoons lemon zest. Nutrition note: Ice cream and whipped cream are not included in the nutritional information. Nutrition FactsCalories: 405kcal | Carbohydrates: 67g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 32mg | Sodium: 332mg | Potassium: 180mg | Fiber: 4g | Sugar: 34g | Vitamin A: 410IU | Vitamin C: 8mg | Calcium: 38mg | Iron: 2mg DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.