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.

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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.
Using a fork, combine the flour and butter until it is crumbly. Add the oatmeal and brown sugar.
Sprinkle over top of the blueberries. Bake for 35 to 40 minutes or until the blueberries and the oatmeal topping is lightly golden.
Serve warm with vanilla ice cream or learn how to make cool whip.
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
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.
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.
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.
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.
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.
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
Blueberry Crisp
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
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Rae T
LOVE!! This was the first dessert to go at our party! I can’t wait to make it again.
I Heart Naptime
That is great to hear! I am so glad that everyone loved your blueberry crisp. Way to go!
Olivia
So delicious! Thank you for sharing this delightful treat! I’ll definitely be making this again.
Sharina
This blueberry crisp is my new go-to summer dessert recipe! It is sweet and comfy and refreshing. Must-try!
Hanna
I love that you can make this with frozen blueberries!
Gina
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!
Pica
Making this, this morning. Super simple. Thanks for all the tips!
I Heart Naptime
You are so welcome! Enjoy :)
Kate
Omg this looks so good! My husband loves fruit crisps, going to give this one a try next!
I Heart Naptime
He’s going to love this one! Enjoy :)
Hanna
and that crispy oat topping is to die for! We didn’t have any vanilla ice cream so we made homemade whipped cream. What a fun treat!