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    Home » Recipes » Desserts » Blueberry Crisp

    Blueberry Crisp

    Published: July 9, 2023 · Modified: Jul 9, 2023 by John Kanell

    This post may contain affiliate links. Please read our disclosure policy.

    Sweet, juicy, and bubbly blueberries topped with a buttery and crisp topping, this homemade Blueberry Crisp recipe is the perfect summer treat. This mouthwatering dessert comes together in a few simple steps without any special equipment.

    A bowl of blueberry crisp with a casserole dish with the rest of the dessert in the background also with a mug of tea.
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    Pinterest graphic of an overhead view of a white baking dish filled with blueberry crisp with a third scooped out.
    Pinterest graphic of a bowl of blueberry crisp with a cup of tea and second bowl in the background.
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    Pinterest graphic of a bowl of blueberry crisp with a scoop of vanilla ice cream on top, melting into it.
    Pinterest graphic of a bowl of blueberry crisp with a baking dish with the rest of the crisp in the background.

    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

    Ingredients needed to make a blueberry crisp.

    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

    Set of two photos showing berries added to a bowl of sugar and then poured into a baking dish.

    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.

    Set of two photos showing rolled oats poured into a bowl then sprinkled over the berries in the 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.

    Overhead view of a white baking dish with blueberry crisp with a third scooped out. A serving in the bowl in the back along with a bowl of blueberries and a book.

    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.
    Two bowls of blueberry crisp with one in the background with a bowl of blueberries.

    Frequently Asked Questions

    Can I use frozen blueberries?

    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.

    How do I store leftovers?

    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.

    Can I freeze a crisp?

    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.

    What’s the difference between crisp, cobbler, and crumble?

    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!

    • A portion of apple crisp with ice cream on a blue and white plate. A baking dish with more apple crisp in the background.

      Apple Crisp

    • A plate of peach crisp with a scoop of vanilla ice cream on top.

      Peach Crisp

    • A plate of pear crisp with a scoop of vanilla ice cream on top with the rest of the baking dish in the back alongside a pear.

      Pear Crisp

    • A plate with a serving of strawberry cobbler in front of a glass of milk and baking dish.

      Strawberry Cobbler

    • A plate with a serving of blackberry cobbler with a scoop of ice cream on top.

      Blackberry Cobbler

    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!

    A spoon tucked under a serving of blueberry crisp in a baking dish.
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    5 from 5 votes

    Blueberry Crisp

    This Blueberry Crisp is the ultimate summer treat. Full of fresh, juicy blueberries and topped with a golden crispy topping, everyone will reach for seconds!
    Course Dessert
    Cuisine American
    Prep Time 10 minutes minutes
    Cook Time 50 minutes minutes
    Rest Time 30 minutes minutes
    Total Time 1 hour hour 30 minutes minutes
    Servings 6 servings
    Calories 479kcal
    Author John Kanell

    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.

    Nutrition

    Calories: 479kcal | Carbohydrates: 78g | Protein: 6g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 30mg | Sodium: 9mg | Potassium: 275mg | Fiber: 6g | Sugar: 50g | Vitamin A: 432IU | Vitamin C: 15mg | Calcium: 71mg | Iron: 2mg
    *Nutrition Disclaimer
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    Thanks for stopping by! I’m John Kanell, a husband, dad to twins Lachlan and George, Los Angeles native, and an avid baker and cooker of all things delicious thanks to a life long education from my mother. This blog is where I share all of my kitchen creations!

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