Home > Desserts > Blueberry Crisp Blueberry Crisp May 11, 2019 | 19 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. This delicious Blueberry Crisp features a crunchy oat topping and sweet, juicy blueberries. It’s simple to prepare and pairs wonderfully with whipped cream or vanilla ice cream. Why We Love This Blueberry Crisp Simple Ingredients: Uses basic pantry staples. Fresh Blueberries: We use fresh, flavorful blueberries as the main ingredient. Versatile: Easily customizable with adjustments to sweetness level. Wow Factor: Sure to impress at any event. Easy Prep: Simple to make ahead, with great taste even when stored or frozen. Fun Baking Project: A great way to spend time in the kitchen, solo or with others. Ingredients Filling: Blueberries: Provide the main flavor and texture. Cornstarch: Thickens the blueberry base. Sugar: Sweetens the blueberry crisp. Salt, Vanilla, Lemon Juice: Enhance the overall flavor. Crumble Topping: Flour & Oats: Form the crumbly texture. Brown Sugar: Adds sweetness to your blueberry crisp. Cinnamon & Nutmeg (Optional): Gives the crisp that yummy warmth and depth. Salt & Baking Soda: Enhance flavor and texture. Butter: Binds everything together. How To Make Blueberry Crisp Prepare: Mix blueberries with cornstarch, sugar, salt, vanilla, lemon juice, and chill. Topping: Combine all the topping ingredients until crumbly. Assemble: Layer blueberry mix in a greased pan, top with crumble. Bake: At 350°F for 40-50 minutes until golden. Serve: Cool briefly, serve warm with optional ice cream or whipped cream. Enjoy! QUICK TIP Avoid staining clothes and use non-plastic containers for storing dessert to prevent staining from the blueberries. STORAGE Advance Prep: Store blueberry filling and topping separately in fridge. Assemble and bake, adding extra time if needed. Reheating: Warm blueberry crisp at 375°F for 10-15 minutes. Room Temperature Storage: Keep covered for up to 3 days. Freezing: Freeze separately or assembled for 3-4 months. Thaw in fridge overnight before baking. More Fruity Dessert Recipes Caramel Apple Cheesecake Bars Strawberry Shortcake Coconut Cream Pie Blueberry Cobbler Key Lime Pie 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 10 votes - Review this recipe This delicious Blueberry Crisp features a crunchy oat topping and sweet, juicy blueberries. It's simple to prepare and pairs wonderfully with whipped cream or vanilla ice cream. SAVE TO RECIPE BOX Print Recipe Blueberry Crisp 5 from 10 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe This delicious Blueberry Crisp features a crunchy oat topping and sweet, juicy blueberries. It's simple to prepare and pairs wonderfully with whipped cream or vanilla ice cream. Course Dessert, Snack Cuisine American Keyword blueberry crisp Prep Time 25 minutes minutes Cook Time 45 minutes minutes Chilling Time 20 minutes minutes Total Time 1 hour hour 30 minutes minutes Servings 12 servings Chelsea Lords Calories 405kcal Author Chelsea Lords Ingredients▢ 2 pounds (6 cups) fresh blueberries stems removed, rinsed and dried▢ 3 tablespoons cornstarch▢ 1/3 cup 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 all-purpose, white flour▢ 1 cup old fashioned oats▢ 1 cup lightly packed light brown sugar▢ 1/2 teaspoon ground cinnamon optional▢ heaping 1/4 teaspoon ground nutmeg optional▢ 1 teaspoon fine sea salt▢ 1/2 teaspoon baking soda▢ 3/4 cup (12 tablespoons) cold unsalted butter cut into small cubes▢ Optional: serve with vanilla bean ice cream or fresh whipped creamUS - Metric USMetric InstructionsBLUEBERRY FILLING: Lightly coat a 9x9-inch pan with nonstick spray. In a large bowl, combine blueberries, cornstarch, sugar (Note 1), salt, vanilla, and lemon juice. Toss until well combined, then refrigerate while preparing the topping. (Note 2)CRUMBLE 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.ASSEMBLY: Pour blueberry filling (including any juices) into prepared 9x9-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 the oven to 350 degrees F.BAKE: Just before baking, place baking dish in center of a large pan to catch any drips. Bake for 40 to 50 minutes (45 minutes works well for me!), 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 to 20 minutes before serving. Serve warm with vanilla bean ice cream or fresh whipped cream. Video Recipe NotesNote 1: Feel free to adjust amount of sugar added to blueberries based on your preference. For sweeter desserts, maintain recommended amount of sugar. If you prefer less sweetness, especially with sweet and ripe berries, you can reduce the sugar by about 1/4 cup. 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 FactsServing: 1serving | 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 We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. 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.
This was amazing and so easy! I added some preserves lemon. Everyone raved about it. Thank you! Reply
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. Reply
Thanks for your comment JoJo! I’m so happy you loved this Blueberry Crisp and the lemon sounds like the perfect touch! 🙂 Reply
This was delicious! I used half strawberries and half blueberries and it was so yummy- perfect summer dessert! Reply
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! Reply
Yum! I’m so glad you are loving this recipe! Thanks for the tip on adding other berries! Sounds delicious! 🙂 Reply
I made this recipe for the 4th of July. It was amazing. The blueberries and topping were so yummy and it was easy to make. Reply
Can you use frozen fresh blueberries? I froze what I had left after making a blueberry pie. I want to make a crisp with the frozen blueberries in a week or so. Reply
Made this last weekend. SO delicious! My husband ate it in 3 days. I was thinking of using fresh peaches this time around. Would I be able to just swap the fruit? Thanks! Reply
So glad to hear that, thank you! I’d try this peach cobbler instead or add the crisp topping to that base 🙂 Reply
I made this for a game night with friends and the praises were flying! I used 6 cups of a mix of blueberries, strawberries and blackberries – and I subbed almond extract for vanilla. Highly recommend Reply
