This insanely tasty blueberry crisp is topped with a crisp and crumbly oat topping and filled with juicy sugared blueberries. This crisp is easy to make and goes perfectly with some fresh whipped cream or vanilla bean ice cream!
Have a plethora of blueberries? After making this crisp, 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. One of our favorite things to do was go blueberry picking or pick up fresh blueberries from fruit stands in Maine or 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 afterwards). My favorite way to use those berries was is this blueberry smoothie. The husband’s favorite way? A blueberry crisp! This blueberry crisp 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 blueberry crisp as much as we do!
How to make blueberry crisp ahead of time
- Make the blueberry filling and then store the filling in an airtight container, in the fridge, for up to one day.
- Make the crisp topping and store in a bag or airtight container and keep in the fridge.
- 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?
Do you need to refrigerate blueberry crisp?
How long can you freeze blueberry crisp?
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!
This insanely tasty blueberry crisp is topped with a crisp and crumbly oat topping and filled with juicy sugared blueberries. This crisp is easy to make and goes perfectly with some fresh whipped cream or vanilla bean ice cream!
- 2 pounds (~6 cups) 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)
- 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
BLUEBERRY FILLING: Prepare a 9x9 pan by lightly greasing with nonstick spray. Toss blueberries, cornstarch, sugar (Note 1), salt, vanilla extract, and lemon juice together in a large bowl. (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, cinnamon, nutmeg (if desired), 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 the blueberry filling (and any accumulated juices) to the prepared 9 x 9 inch pan. Spread blueberries into an even layer. Sprinkle the crisp topping evenly over the blueberries but do not press it down. Place the unbaked blueberry crisp in the fridge for 20 minutes. Then set the baking dish in the center of a large pan. Preheat the oven to 350 degrees F
BAKE: 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.
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, feel free to reduce it. And if you have relatively tart berries and like sweet desserts, keep the amount as is
Note 2: If you want a more lemon flavored crisp, feel free to add in 1-2 teaspoons lemon zest.
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