Blueberry Crisp

An easy blueberry crisp with a thick sweet filling topped with a toasty cinnamon sugar streusel topping is the best way to welcome cooler weather. It’s a quick dessert or afternoon snack that everyone finds comfort in!

Easy Blueberry Crisp

There’s something so cozy and comforting about a baked dessert when the weather starts to cool down. A fruit crisp is one of the easiest ones to make and what better way to send off summer and celebrate the changing of the seasons than making blueberry crisp!

There will be plenty of time to make an apple crisp throughout the fall and winter months, but for now, this easy blueberry crisp is the one to try. Use up all of your remaining blueberries you’ve had frozen up until now and make this quick and easy dessert filled with sweet syrupy blueberries with a cinnamon sugar buttery crumble topping.

This blueberry crisp with oats comes together in under 1 hour and is the same recipe whether you use blueberries or your choice of another fruit, so keep this one handy! Serve it warm with whipped cream or a scoop of homemade vanilla ice cream.

Recipe Ingredients

Find the full printable recipe with specific measurements below.

• Blueberries: The slightly tart and sweet berry makes this crisp truly shine.
• Sugar: A little added sweetness is helpful for cutting the tartness of the blueberries.
• Cornstarch: This helps to thicken the berry juices so the crisp sets for serving.
• Butter: A necessary binder to bring the oats, sugar, flour, and cinnamon together to make a topping.
• Flour: When mixed with oats, this helps to create a crumbly and cohesive topping.
• Oats: Old-fashioned oats add a nuttiness and a nice chew to the topping.
• Brown sugar: The sweetness and richness of brown sugar works so well with the brightness of the blueberries.
• Cinnamon: A staple spice when it comes to making a crisp, and adds a warm and inviting flavor to the dessert.

How to Make Homemade Blueberry Crisp

• Preheat the oven to 375°F. In an 8″ baking dish, place the blueberries on the bottom with fresh squeezed lemon juice on top. Toss the blueberries in the sugar and cornstarch mixture.
• Combine. Using a fork, combine the flour and butter until it is crumbly. Add the oatmeal and brown sugar.
• Bake. Sprinkle over top of the blueberries. Bake 35 to 40 minutes or until the blueberries and the oatmeal topping is lightly golden.
• Serve. Add a side of vanilla ice cream or cool whip.

Tips

• If you are using unsalted butter, add 1/4 tsp salt with cinnamon.
• Old fashioned rolled oats are recommended over instant oats. They will crisp up much nicer in the amount of time given in the oven.
• Add nuts to the topping, if desired. Chopped almonds, walnuts, pecans, whatever you like.
• Serve warm on its own or with a dollop of whipped cream, a scoop of vanilla ice cream, or yogurt for a lighter option.
• Best enjoyed immediately!

Storing, Freezing, & Reheating

• Store: Keep stored in an airtight container. It will stay fresh at room temperature for a couple of days. After that, transfer it to the fridge for a few extra days.
• Freeze: You can freeze this crisp either before you bake it or after once it’s completely cooled. Wrap tightly in plastic wrap, or store in a freezer-friendly airtight container.
• Reheat: You can choose to thaw overnight in the fridge and bring it out to room temperature 30 minutes before baking for a faster way to heat it through, or bake it directly from frozen for a little while longer. If you’re just reheating a piece or two leftover, you can microwave it at 30-second intervals until warm.

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