This easy blueberry crisp is made with fresh or frozen blueberries for a quick summer dessert! Topped with a warm streusel topping it’s the best served with ice cream.

Blueberry crisp with ice cream in a white bowl.

This post may contain affiliate links. Read disclosure policy.

Easy Blueberry Crisp with Streusel Topping

A homemade fruit crisp is one of the easiest desserts to make to celebrate summer and this easy blueberry crisp with a streusel topping is a favorite one to try! It can be made with fresh blueberries or use up all of the remaining blueberries you’ve had frozen up until now.

It’s a quick and easy dessert filled with a syrupy blueberry sauce and cinnamon sugar buttery crumble topping that is ready under one hour! Just like my blueberry dump cake recipe it’s amazing served warm with whipped cream or 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.
  • Streusel topping: Butter, flour, old-fashioned oats, brown sugar and cinnamon.

How to Make Blueberry Crisp

In an 8″ baking dish, place the blueberries on the bottom with freshly squeezed lemon juice on top. Toss the blueberries in the sugar and cornstarch mixture.

Blueberries in white baking dish tossed with sugar and cornstarch.

Using a fork, combine the flour and butter until it is crumbly. Add the oatmeal and brown sugar.

Butter, oats, cinnamon and flour in a bowl.

Sprinkle over top of the blueberries. Bake for 35 to 40 minutes or until the blueberries and the oatmeal topping is lightly golden.

Unbaked blueberry crisp in a white baking dish with streusel on top.

Serve warm with vanilla ice cream or learn how to make cool whip.

Blueberry crisp in white baking dish with spoon.

Blueberry Crisp Recipe Tips

  • Salt or no salt. If you are using unsalted butter, add 1/4 tsp salt with cinnamon.
  • Oats. Old-fashioned rolled oats are recommended over instant oats. They will crisp up much nicer in the amount of time given in the oven.
  • Nuts. Add nuts to the topping, if desired. Chopped almonds, walnuts, pecans, whatever you like.
  • Serve it warm. Just like my blackberry cobbler recipe it’s best enjoyed immediately!

Recipe FAQs

Is it better to use fresh or frozen blueberries?

I use frozen myself, just for convenience sake, but you can use fresh, too. Sometimes I’ll have loads of frozen blueberries saved from when they were in season to use at a later date. When using frozen, there is no need to thaw first. They will come with a little added water, so you may need to adjust the amount of cornstarch you use to thicken it up.

What is the difference between a crisp and cobbler?

While the two are similar the difference is with topping! A crisp or crumble has a warm topping with buttery oat streusel while a cobbler uses more of a biscuit like topping.

Can I make the blueberry crisp ahead of time?

Absolutely! Simply prepare the filling and topping separately. Store each in an airtight container in the fridge for up to 2 days before baking and then assemble right before popping it in the oven.

How to store and reheat leftover crisp?

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. If you’re just reheating a piece or two of leftover crisp, microwave it at 30-second intervals until warm.

Can I freeze it?

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.

Thaw overnight in the fridge and bring it out to room temperature for 30 minutes before baking for a faster way to heat it through, or bake it directly from frozen for a little while longer.

Blueberry crisp with ice cream in a bowl.

I love to make crisp and cobbler recipes year-round from easy apple crisp in the fall to pumpkin crisp at the holidays and peach crisp during late summer!

More Blueberry Recipes

See all
See all
blueberry crisp in white baking dish

Blueberry Crisp

5 from 9 votes
Recipe by: Jamielyn Nye
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 6 people
This easy blueberry crisp is made fresh or frozen blueberries for a quick summer dessert! Topped with a warm streusel topping it's the best served with ice cream.
Print Pin This! Rate

Ingredients 

  • 4 cups frozen or fresh blueberries
  • 1 lemon , juiced (optional)
  • ¼ cup granulated sugar
  • 1 Tablespoon cornstarch

Topping:

  • 5-6 Tablespoons salted butter , slightly softened
  • ⅔ cup all-purpose flour
  • ½ cup old-fashioned oats
  • ⅓ cup light brown sugar , packed
  • ½ teaspoon ground cinnamon
  • ½ cup chopped nuts , optional

For serving (optional): Vanilla ice cream or Whipped cream

Instructions

  • Preheat the oven to 375°F.
  • Place 4 cups blueberries in an 8-inch baking dish. Squeeze juice of one lemon on top, if desired. Sprinkle 1/4 cup sugar and 1 Tablespoon cornstarch over the blueberries and toss together.
  • In a large bowl, combine 2/3 cup flour and 5-6 Tablespoons butter with a fork or pastry mixer. Mix in 1/2 cup oats, 1/3 cup brown sugar, and 1/2 teaspoon cinnamon until well combined. Sprinkle the crumble over the blueberries. Top with nuts, if desired.
  • Bake 35 to 40 minutes, or until the blueberries are bubbling and the topping is lightly golden.
  • Serve warm with vanilla ice cream or whipped cream. Enjoy!

Last step: Please leave a comment and rating after you make the recipe.

Notes

Butter: If you use unsalted butter, add in 1/4 teaspoon salt with the cinnamon. 
Make-ahead: Prepare the filling and the crumble topping separately. Store in the fridge up to 2 days in an airtight container and assemble while the oven preheats when you’re ready to bake.
Storage: Keep stored in an airtight container at room temperature up to 2 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 up to 3 months.
Reheat: You can choose to thaw overnight in the fridge and bring it 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, you can microwave it at 30-second intervals until warm.

Nutrition

Calories: 369kcal, Carbohydrates: 54g, Protein: 5g, Fat: 17g, Saturated Fat: 7g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 4g, Trans Fat: 0.4g, Cholesterol: 25mg, Sodium: 81mg, Potassium: 203mg, Fiber: 5g, Sugar: 31g, Vitamin A: 351IU, Vitamin C: 19mg, Calcium: 40mg, Iron: 2mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.