This easy Blueberry Crisp recipe is one that you will make time and time again. Juicy blueberries, topped with buttery, crisp topping is the ultimate summer dessert!
Want more blueberry dessert ideas? Try my Blueberry Muffins or my Blueberry Cobbler!
This Homemade Blueberry Crisp Is Absolutely Delicious!
If there was ever a summer dessert that really made you feel like SUMMER, this Blueberry Crisp is THE recipe. You have sweet, juicy blueberries, topped with a crisp, buttery, streusel-style topping that bakes until the blueberries are bursting and the topping is golden brown. Go the extra mile and serve it with a big scoop of vanilla ice cream and you will for sure be living your best summer life.
I love making this Blueberry Crisp when blueberries are in season. Here in New Jersey that means June is the big blueberry month and I try to buy enough to last me throughout the summer. I freeze them when they’re perfectly ripe so I can make crisps, cobblers, smoothies, pancakes, muffins etc for months to come!
Here Are a few “On Repeat” Blueberry Recipes In My House:
What Is The Difference Between A Crumble and a Crisp?
The question that I have asked google so many times when writing a crumb topped fruit recipe…what is the difference between a crisp and a crumble…and even a cobbler for that matter!?! Not that is matters so much what you call it…they’re all super delicious, I just happen to prefer a crisp, because it holds it’s crunch a little longer than the rest!
- A Crisp is a buttery, dense topping that bakes up “crisp” and contains sugar, butter, flour, and oats!
- A Crumble topping is very similar to a crisp but it generally doesn’t contain oats.
- A Cobbler is more of a biscuit-style topping that is softer and not as crisp.
What You’ll Need:
Here is a quick breakdown of the ingredients you will need. The full measurements are in the printable recipe at the bottom of the post:
Crisp Ingredients:
- Quick Oats. You can also use old fashioned, or “rolled” oats in this if you don’t have Quick oats. The only difference is that quick oats are cut smaller to allow them to cook quicker. The crisp will have a slightly chewier texture with an old fashioned oat just due to the size, but they will work perfectly and the difference is only minimal.
- Butter. I like to use salted butter, but you can use either unsalted or salted. The recipe is written using salted butter. Also I melt the butter in this recipe because I’ve found over the years it really makes no difference if you use cold butter in a crumb topping or melted. You prep the crisp topping first, so it has time to cool and thicken up so you can really clump it together.
- Sugar. I use a combo of granulated and brown sugar in the crisp portion, because I like the slight richness the brown sugar adds combined with the granulated sugar. You could even use all brown sugar if you would like!
- Salt. A little pinch of salt balances the flavor out!
Filling Ingredients:
- Fresh Blueberries. You use a LOT of blueberries in this recipe, but it’s so worth it! You can also use frozen blueberries if they aren’t in season, just thaw them out, and pat them dry.
- Granulated Sugar. You can play around with the amount of sugar the recipe calls for depending on how sweet your blueberries are. You can’t omit it or cut back too much because it’s an integral to the blueberry sauce that forms as it bakes.
- Corn Starch. This helps thicken the filling. The blueberries and sugar create a decent amount of liquid as they bake, and the corn starch helps thicken it up!
- Lemon Juice. The fresh juice of a lemon adds a little hint of brightness to the recipe, and I LOVE the pairing of blueberries and lemon. You can even zest the lemon as well if you want even more lemon flavor!
How To Make Blueberry Crisp:
The steps for this recipe are extremely easy, which makes it one of my favorite summertime dessert recipes! No mixer necessary, and very simple ingredients!
- Mix all the crisp ingredients together in a large bowl: oats, flour, salt, butter, and sugars.
- Mix all the filling ingredients together in a separate bowl: blueberries, sugar, lemon juice, and cornstarch.
- Spread the filling into a 3- quart (9×13) baking dish and spread the crisp mixture on top evenly.
- Bake for 45 minutes and that’s it! Serve with ice cream, whipped cream, or on its own!
Tips For Success:
This is a pretty hard recipe to mess up, I will say, but I do have a few tips that will make it perfect every time:
- Fresh blueberries are best! I know blueberries aren’t available all year long, which makes this tip tough, but when blueberries are in season, this is incredible. Of course you can use frozen blueberries are well, just thaw them out and make sure they are patted dry so you don’t get too much liquid in your crisp!
- Quick Oats are my favorite in this recipe because of their smaller size. They make a better crisp, in my opinion. But you can use old fashioned oats if that’s what you have. The difference is minimal, it will just be a slightly chewier crisp!
- Make sure you melt the butter. Melting the butter for the crisp topping is a simple step that saves you from cutting cold butter into the mixture. Trust me on this!
- Allowing the crisp time to set before serving is really the best. The juices will thicken up and it’s just as good at room temperature! Also note this stays warm for a while after baking so even an hour later you will still have a warm crisp!
How To Store and Reheat Leftovers:
- Store this Blueberry Crisp airtight in the refrigerator for up to 3 days. FYI – The longer it sits, the softer the crisp topping gets.
- Reheat in the oven: If you made this in advance and want to serve it warm, just pop it in the oven at 350°F for about 20 minutes until it’s warmed throughout!
- Microwave: You can also scoop a serving and pop it in the microwave for a few seconds too!
Can I Freeze Extras?
Sure! Here are the easy steps for freezing (and reheating) this Blueberry Crisp:
- Allow the crisp to cool completely before freezing.
- Freeze it airtight for 30 days or up to 3 months for best freshness.
- Allow the crisp to thaw in the refrigerator.
- Bake at 350°F for about 20 minutes until it is warmed through!
More Blueberry Desserts You Will Love…
Print
Blueberry Crisp
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: serves 10 1x
- Category: Fruit Crisp
- Method: Oven
- Cuisine: Dessert
Description
The easy Blueberry Crisp recipe is quick to make and perfect for any summertime BBQ!
Ingredients
Crisp Topping
- 3/4 cup butter, melted
- 1/2 cup light brown sugar
- 1/2 cup granulated sugar
- 1 1/2 cups quick oats
- 1/2 teaspoon kosher salt
- 1 1/4 cup all-purpose flour
Blueberry Filling
- 8 cups fresh blueberries
- juice of 1 large lemon (approximately 2 tablespoons juice) *see note
- 2/3 cup granulated sugar
- 1/4 cup cornstarch
Instructions
- Preheat oven to 350°F. Coat a 9×13 (3- quart) baking dish with non stick spray, set aside.
- Make the topping: In a large bowl combine the melted butter, brown sugar, granulated sugar, oats, salt, and flour. Stir to combine completely. Set aside while you make the filling.
- Make the filling: Place the blueberries in another large bowl. Add in the lemon juice (and zest if using), sugar, and cornstarch. Stir gently to combine and coat all the blueberries.
- Spread the blueberries in the prepared pan and top evenly with the crisp mixture.
- Bake for 45 – 50 minutes until the crisp is browned and the blueberries are bubbly. Allow the crisp to rest for at least 20 minutes before serving. Can be enjoyed warm, room temperature or cold.
Notes
Store airtight for up to 3 days in the refrigerator
*note – you can also include the zest of the lemon to add more lemon flavor.
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This was very good but I agree with another reviewer that it was way too sweet as written (unless maybe you if have very tart berries). I used 1/4 c brown and 1/4 c granulated sugar in the topping, and 1/4 cup granulated in the filling. Just 1 T lemon juice. It was plenty sweet! I also only used 1/2 cup butter in the topping and it came out great.
I found the texture of this topping absolutely perfect. Chef’s kiss! But the overall dish was waaay too sweet for my tastes. Wound up eating it with a dollop of sour cream instead of a scoop of ice cream, just to make it palatable. Next time, I’ll be halving the amount of sugar in the filling.
I have made this at least 4 times in the past two weeks! Everyone loves it. I added chopped almonds to the topping.
SO GOOD!!!!
The topping was fantastic. I really enjoyed this dessert. It’s a keeper. Will definitely make it again!
Everyone in the family loved it. 9 x 13 pan gone. Only one thing, will it firm up the longer you allow it to cool? I want to try it that way next time …. little soupy, we were only 15 minutes into the cooling time when the family just had to try it!!!! They added ice cream and whip cream … the taste was great. Thank you for sharing.
Awesome recipe!! I used frozen blueberries and it did just fine!!
So good! Not too complicated to make, looked gorgeous, and tasted delicious. Would definitely make again!
We had a few cups of blueberries that we froze last year and found this recipe to use them up. I ended up halving the recipe since I only had 4c berries and just made sure to thaw/dry them well. It fit perfectly into a 1.5qt corningware dish. The recipe was easy and delicious. We served it with vanilla ice cream. Will definitely save this recipe!
Super easy and really delicious. I topped with fresh whipped cream to complement the sweetness of the dish.