Blueberry Crisp

A quick and easy scrumptious Blueberry Crisp made with fresh blueberries and topped with a six-ingredient buttery crisp topping made with oats, brown sugar, and flour baked to perfection. It takes less than fifteen minutes to prep and tastes simply divine. It tastes just as good as blueberry pie with a lot less work without a rolled pie crust. Top with a scoop of vanilla ice cream or fresh whipped cream for a super indulgent dessert.

We are colossal cobbler, crisp, and crumbles fans. Who doesn’t love an easy dessert with fresh fruit that tastes just as good as a pie with a lot less work? Peach crisp, cherry cobbler, apple crisp, and apple crumble are just a few of our favorites.

How to make Blueberry Crisp

In a medium bowl, stir together the brown sugar, granulated sugar, flour, salt, and rolled oats. Add the melted butter and stir until well combined. Set the bowl aside while you prepare the blueberry filling.

Combine the blueberries, lemon juice, sugar, and cornstarch in a large bowl. Spoon the mixture into a greased 9×9-inch baking dish or a dish close to that size. Sprinkle the crisp topping over the blueberries. Bake for 45-50 minutes or until the topping is golden brown and the blueberry mixture is bubbling. Let it rest for 20 minutes. Serve warm or cold. For extra indulgence, serve with a scoop of vanilla ice cream or fresh whipped cream.

Helpful Recipe Tips

• I prefer old-fashioned rolled oats for a chewier texture, but quick oats provide a slightly less chewy topping.
• If you love cinnamon flavor, add 1/4 to 1/2 teaspoon to the topping.
• For a more tangy lemon taste, add the zest of one lemon.
• Use fresh or frozen berries.
• Add a little extra crunchy texture with nuts. Add 1/2 cup chopped pecans, almonds, or walnuts to the crumble topping.
• Cook the crisp until the top is golden brown and the fruit filling has bubbled for a bit. It’s better to cook it for a few minutes and get the fruit filling thick than not cook it long enough and have it runny.
• Serve warm, room temperature, or cold.
• Top with a big scoop ice cream or with fresh whipped cream.
• Store blueberry crisp at room temperature for up to 24 hours. This will help retain some of the topping’s crispiness. After 24 hours, cover well or store in an airtight container in the refrigerator for up to 3 days. Reheat at 350 degrees in the oven until warm or for short intervals in the microwave.

Can I use quick oats in fruit crisps?

You can use quick oats or old-fashioned rolled oats. Old-fashioned rolled oats are my favorite as they provide a slightly chewy texture, but sometimes you have to use what you have.

Does blueberry crisp need to be refrigerated?

Store blueberry crisp at room temperature for up to 24 hours. This will help retain some of the topping’s crispiness. After 24 hours, cover well or store in an airtight container in the refrigerator for up to 3 days. Reheat at 350 degrees in the oven until warm or for short intervals in the microwave.

Can you freeze blueberry crisp?

First, cool completely. Then wrap the crisp with 2 layers of plastic wrap. Freeze for up to 3 months. Thaw in the refrigerator overnight. Reheat in the oven at 350 degrees for 15-20 minutes or until heated through, or reheat in the microwave for short intervals until warm.

More blueberry desserts

Blueberry Cobbler

Blueberry Cookies

Blueberry Cheesecakes in Mason Jars

Blueberry Pie

Blueberry Cheesecake Bars

Blueberry Lemon Bread

Easy Blueberry Crisp

This Best Blueberry Crisp Recipe comes together so easily and quickly with a crisp buttery topping over a tasty blueberry filling. Use fresh or frozen blueberries. 

5 from 7 votes

Print Pin Rate

Course: dessert/crisp

Cuisine: Southern

Prep Time: 10 minutes minutes

Cook Time: 45 minutes minutes

Servings: 8 servings

Calories: 428kcal

Author: Beth Pierce

Ingredients

• Topping
• ½ cup packed light brown sugar
• ½ cup granulated sugar
• ½ cup all-purpose flour
• ½ teaspoon salt
• 1 ½ cups old-fashioned rolled oats or quick
• ½ cup unsalted butter melted
• Blueberry Filling
• 6 cups fresh blueberries
• 1 tablespoon lemon juice
• ⅔ cup granulated sugar
• 2 tablespoons plus 1 teaspoon cornstarch

Instructions

• Preheat oven to 350 degrees. Butter a 9x9-inch baking dish or a dish close in size. 
• In a medium bowl, stir together the brown sugar, granulated sugar, flour, salt, and rolled oats. Add the butter and stir until well combined and crumbly. Set the bowl aside while you prepare the blueberry filling. 
• Stir together the blueberries, lemon juice, sugar, and cornstarch in a large bowl. Spoon the mixture into the prepared dish. Sprinkle the crisp topping over the blueberries.
• Bake for 45-50 minutes until the topping is golden brown and the blueberry mixture is bubbly. Let it rest for 20 minutes. Serve warm or cold.

Notes

• I prefer old-fashioned rolled oats for a chewier texture, but quick oats provide a slightly less chewy topping.
• If you love cinnamon flavor, add 1/4 to 1/2 teaspoon to the topping.
• For a more tangy lemon taste, add the zest of one lemon.
• Use fresh or frozen berries.
• Add a little extra crunchy texture with nuts. Add 1/2 cup chopped pecans, almonds, or walnuts to the crumble topping.
• Cook the crisp until the top is golden brown and the fruit filling has bubbled for a bit. It's better to cook it for a few minutes and get the fruit filling thick than not cook it long enough and have it runny.
• Serve warm, room temperature, or cold.
• Top with a big scoop ice cream or with fresh whipped cream.
• Store blueberry crisp at room temperature for up to 24 hours. This will help retain some of the topping's crispiness. After 24 hours, cover well or store in an airtight container in the refrigerator for up to 3 days. Reheat at 350 degrees in the oven until warm or for short intervals in the microwave.

Nutrition

Calories: 428kcal | Carbohydrates: 75g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 150mg | Potassium: 155mg | Fiber: 4g | Sugar: 52g | Vitamin A: 415IU | Vitamin C: 11mg | Calcium: 20mg | Iron: 1mg

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