Blueberry Crisp

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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!

Image of Blueberry Crisp in a bowl, topped with ice cream.

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!

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.

Up-close image of the dessert fresh out of the oven with a spoonful being taken out.

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. 

More fruity dessert recipes:

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Blueberry Crisp

5 from 2 votes
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!
Print Recipe

Blueberry Crisp

5 from 2 votes
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

Ingredients

  • 2 pounds (~6 cups) (931g) fresh blueberries stems removed, rinsed and dried
  • 3 tablespoons cornstarch
  • 1/3 cup (68g) white sugar (Note 1)
  • 1/8 teaspoon fine sea salt
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon freshly squeezed lemon juice (Note 2)

Topping Mixture:

  • 1 cup (125g) all-purpose, white flour
  • 1 cup (95g) old fashioned oats
  • 1 cup (223g) lightly packed light brown sugar
  • 1/2 teaspoon ground cinnamon optional
  • heaping 1/4 teaspoon ground nutmeg optional
  • 1 teaspoon fine sea salt
  • 3/4 cup (169.5g OR 12 tablespoons) cold unsalted butter cut into small cubes
  • Optional: serve with vanilla bean ice cream or fresh whipped cream

Instructions

  • BLUEBERRY 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 F
  • BAKE: 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 Notes

Note 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 Facts

Calories: 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

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8 Comments

  1. 5 stars
    This recipe was so easy and turned out amazing. I added some of my preserved lemon to the blueberries. Everyone raves about it. I will keep this one in my favorites.

    1. Thanks for your comment JoJo! I’m so happy you loved this Blueberry Crisp and the lemon sounds like the perfect touch! 🙂

  2. 5 stars
    This was delicious! I used half strawberries and half blueberries and it was so yummy- perfect summer dessert!

  3. This is a FANTASTIC recipe. I have made it twice. The first time I used only blueberries, PER the recipe. It was GREAT. the second timer I made it I made it with blueberries, black berries, and red raspberries in equal amounts. It was even better. I also added about a cup of chopped walnuts to the topping….delicious!

    1. Yum! I’m so glad you are loving this recipe! Thanks for the tip on adding other berries! Sounds delicious! 🙂

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