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!
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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 the remaining blueberries you’ve had frozen up until now and make this quick and easy dessert filled with a sweet syrupy blueberry sauce and 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.
This blueberry crisp is a simple dessert that comes together with pantry staple ingredients. Each bite is filled with a bursting blueberry. It is a quick and easy dessert that everyone loves!
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 work 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 Blueberry Crisp
Blueberry recipes are at the top of my list with fresh blueberries that are ripe, juicy, and delicious! This easy blueberry crisp is baked to perfection with a special touch of sweetness. Take this homemade crisp to your next gathering!
- Preheat the oven to 375°F. 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.
- 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 for 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.
Take these tips to heart and make the best blueberry crisp! Adding the right amount of salt, using the correct oats, plus adding toppings to this crisp will take this dessert to the next level. It is the perfect dessert every time!
- 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.
- Toppings. Serve warm on its own or with a dollop of whipped cream, a scoop of vanilla ice cream, or yogurt for a lighter option.
- Serve it warm. Best enjoyed immediately!
You can make this blueberry crisp recipe completely gluten-free by using a 1:1 gluten-free all-purpose or almond flour and making sure the oats you’re using are certified gluten-free. There is some debate about whether or not oats are considered gluten-free because the standard amount to be considered “gluten-free” differs depending on where you live. When it is certified, it means there has been no cross-contamination and no gluten present otherwise.
Both will work for sure. I use frozen myself, just for convenience sake, but you can use fresh if you have a ton you want to use up. 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.
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.
While the two are similar the difference is with topping! A crisp with have a topping with oats while a crumble uses flour, sugar and often a warm spice like cinnamon.
5 star review
“Love all the tips and substitution suggestions. Used frozen blueberries and made it GF and it came out SO perfectly! A great dessert recipe to have in your back pocket that’s easy and quick!”-Gina
Storing, Freezing, & Reheating
Get ready to have a delicious treat more than once! Plan to make this blueberry crisp ahead of time to freeze, store leftovers, and reheat in no time. You will love making this dessert over and over again!
- 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 for 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 leftovers, you can microwave it at 30-second intervals until warm.
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- 4 cups frozen or fresh blueberries
- 1 lemon , juiced (optional)
- ¼ cup granulated sugar
- 1 Tablespoon cornstarch
- 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
- Preheat the oven to 375°F. P
- Place the blueberries in an 8-inch baking dish. Squeeze lemon juice on top, if desired. Sprinkle the sugar and cornstarch over the blueberries and toss together.
- In a large bowl, combine the flour and butter with a fork or pastry mixer. Mix in the oatmeal, brown sugar, and 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!
Nutrition provided is an estimate. It will vary based on specific ingredients used.
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