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.
The Best Blueberry Crisp
My dad is known for finding incredible deals on berries and fruit because he loves to freeze-dry them. A couple of days ago, he brought me a few cases of blueberries and asked how I felt about making some of “that delicious blueberry crisp.” Of course, I couldn’t resist and whipped up a batch right away.
I couldn’t believe I hadn’t shared this recipe yet, especially since my Blueberry Cobbler and Cherry Crisp were such hits on the blog! After testing it a bit more to get the exact measurements, I’m excited to bring you the best blueberry crisp ever. It’s simple and uses basic pantry staples, making it a dessert that can be made ahead of time and one that’s always a hit.
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
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
Equipment
- Baking pan 9 x 9-inch
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
Topping Mixture:
- 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 x 9-inch pan with nonstick 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 x 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 the oven to 350℉.
- 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.
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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
I am so thrilled to hear this! Thanks so much Hali! 🙂
Super yummy! I’ll be making this again.
I am so thrilled to hear this! Thanks Allison! 🙂
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!
So glad to hear that, thank you! I’d try this peach cobbler instead or add the crisp topping to that base 🙂
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.
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.
So glad you enjoyed it! 🙂
I made this tonight & it was amazing!! 10/10!!
Yay! So happy to hear that! Thanks for the comment 🙂
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!
Yum! I’m so glad you are loving this recipe! Thanks for the tip on adding other berries! Sounds delicious! 🙂
This was delicious! I used half strawberries and half blueberries and it was so yummy- perfect summer dessert!
I am so happy to hear this! Thanks so much for your comment Lauren! 🙂
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.
Thanks for your comment JoJo! I’m so happy you loved this Blueberry Crisp and the lemon sounds like the perfect touch! 🙂
This was amazing and so easy! I added some preserves lemon. Everyone raved about it. Thank you!
Is it alright to use frozen berries?