This blueberry crisp is the ultimate summer dessert. It’s sweet, refreshing, and, most importantly, easy to make! It is absolutely irresistible when warm from the oven with a big scoop of ice cream on top, but it is also perfect on its own. The sweet, juicy blueberries paired with golden brown crisp on top will make anyone’s mouth water.
You only need a handful of ingredients and ten minutes to prepare this easy dessert, and then the oven does the rest! As it’s effortless to make, I love bringing it to parties, potlucks, barbeques, and more! It’s always a crowd-pleaser, and there are rarely leftovers. You’ll want to make this fruit crisp all summer long! If you want another blueberry dessert recipe, then try my blueberry cheesecake, blueberry cobbler recipe, or blueberry pie recipe.
What You Need to Make This Recipe
Sugar — this crisp uses both brown sugar and granulated white sugar. The white sugar perfectly sweetens the blueberries, while the brown sugar gives the topping a delicious caramel-like flavor.
Cornstarch — adding cornstarch to the blueberries will help thicken the juices, creating a mouthwatering, velvety sauce. If your blueberries are super juicy, you might need an extra pinch extra.
Blueberries — fresh blueberries are my go-to for this homemade crisp recipe, but you can use frozen blueberries if they’re not in season! If using frozen blueberries, do not thaw the berries before baking.
Lemon juice — I recommend using fresh lemon juice for the best flavor. Fresh lemon juice tastes brighter than bottled juice.
Rolled oats — make sure to get old-fashioned rolled oats. You can use quick oats in a pinch, but they don’t hold up as well, and steel-cut oats will not give you the right texture for the topping.
Butter — I recommend using unsalted butter so the topping isn’t too salty.
Almonds — chopped almonds add a delightful crunchy topping.
Cinnamon — a pinch of cinnamon adds warmth to the topping.
How to Make Blueberry Crisp
1. In a large bowl, stir together the sugar and cornstarch. Add the blueberries and lemon juice and toss well to combine.
2. Transfer the blueberry filling to a greased 2-quart or 8-inch square baking dish.
3. In a medium bowl, stir together the all purpose flour, brown sugar, oats, melted butter, almonds, and cinnamon until crumbly, but all of the flour is moistened by the butter.
4. Squeeze the mixture into larger clumps using your hands. Scatter the topping evenly over the blueberry mixture. Bake until the topping is golden brown and the filling is bubbly. If needed, you can loosely cover the top of the blueberry crisp with foil after 25 minutes to prevent excess browning. Transfer to a wire rack to cool, and then serve the crisp with vanilla ice cream, if desired.
Pro Tips for Making This Recipe
- Make sure you give the blueberry crisp time to rest. Giving the crisp a chance to cool will give the filling time to set up, so it doesn’t fall apart when you try to serve it.
- If you do not have almonds, pecans, slivered almonds, or walnuts would all work well in the topping.
- If you have more fruit on hand, you can also add them. Fresh raspberries, cherries, and blackberries make for a wonderful addition.
- Serve this crisp with some whipped cream or a scoop of vanilla ice cream for a decadent dessert.
- If your baking dish does not have high edges, you can place a baking sheet underneath the dish to catch any juices that might bubble over.
- You can use gluten-free flour to make this homemade crisp gluten-free.
- Feel free to add lemon zest to the filling for a bit more zing.
Frequently Asked Questions
If you want to use frozen blueberries, do not thaw them beforehand. However, remember that frozen blueberries let out extra liquid as they cook, so you may need to add extra cornstarch to keep the juices from being soupy. I always prefer using fresh berries.
Once the homemade blueberry crisp has completely cooled, cover it tightly with plastic wrap, and store it in the refrigerator for 2 to 3 days. It has to be fully cooled as condensation forms if the crisp is still warm, and the crisp will become soggy. You can reheat leftovers in the microwave or in the oven to crisp the topping back up.
You can freeze the blueberry crisp before or after baking it. If unbaked, tightly wrap it up and freeze for up to 3 months. When ready to enjoy, bake from frozen as instructed, but add 10 to 15 minutes. If baked, let the crisp cool completely before tightly wrapping it up and freezing it for up to 3 months. When ready to enjoy, let thaw overnight in the fridge and reheat it in the oven until it’s warm and bubbly.
All three desserts are very similar, mainly as they use similar ingredients. The main difference is the toppings. A crisp has crispy, streusel crumb topping, whereas a crumble has the same topping, but does not contain any oats, so the topping is a bit more dense. A cobbler, on the other hand, doesn’t have any topping.
If you love this recipe try these out!
If you’ve tried this Blueberry Crisp recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Blueberry Crisp
Video
Equipment
- 8″ baking dish
- Mixing Bowls
Ingredients
For the Filling:
- ½ cup granulated sugar (100g)
- 1½ tablespoons cornstarch
- 6 cups blueberries (800g)
- 1 tablespoon lemon juice
For the Topping:
- ¾ cup all-purpose flour (90g)
- ½ cup packed light brown sugar (110g)
- ½ cup rolled oats (or quick-cooking) (56g)
- 6 tablespoons unsalted butter melted (85g)
- ½ cup chopped almonds (60g)
- 1½ teaspoons ground cinnamon
Instructions
For the Filling:
- Preheat the oven to 375°F.
- In a large bowl, stir together the sugar and cornstarch. Add the blueberries and lemon juice and toss well to combine. Transfer the filling to a greased 2-quart or 8-inch square baking dish.
For the Topping:
- In a medium bowl, stir together the flour, brown sugar, oats, butter, almonds, and cinnamon until crumbly but all of the flour is moistened by the butter. Squeeze the mixture into larger clumps using your hands. Scatter the topping evenly over the filling.
- Bake for 50 minutes to 1 hour, or until the topping is golden brown and and the filling is bubbly. (Loosely cover with foil after 25 minutes if needed to prevent excess browning.) Transfer to a wire rack to cool for 30 minutes. Serve the crisp with vanilla ice cream, if desired.
Notes
- Make sure you give the blueberry crisp time to rest. Giving the crisp a chance to cool will give the filling time to set up, so it doesn’t fall apart when you try to serve it.
- If you do not have almonds, pecans, slivered almonds, or walnuts would all work well in the topping.
- If you have more fruit on hand, you can also add them. Fresh raspberries, cherries, and blackberries make for a wonderful addition.
- Serve this crisp with some whipped cream or a scoop of vanilla ice cream for a decadent dessert.
- If your baking dish does not have high edges, you can place a baking sheet underneath the dish to catch any juices that might bubble over.
- You can use gluten-free flour to make this homemade crisp gluten-free.
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