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Blueberry crisp is my go-to dessert when I want something cozy but don’t feel like fussing with a pie. I always have fresh or frozen berries, and the remaining ingredients are staples that are always in my house, so this is an easy dessert to make on a whim. It’s got that perfect balance of juicy berries and a golden and buttery topping. Whether I’m baking it for summer get-togethers or a weeknight treat, this recipe always delivers warm, nostalgic comfort in every bite.
Easy Blueberry Crisp Recipes
Crisps are some of my favorite treats to make. Not just because they’re easy but because I’m a sucker for warm and fruit desserts. If I’m home alone and craving a cozy treat, I love making a quick, single-serving crisp with apples or whatever frozen fruit I have on hand. So simple and so satisfying! This blueberry crisp is a new favorite, especially during blueberry season. The filling gets jammy and sweet, the topping bakes up golden and buttery, and it’s perfect with a scoop of vanilla ice cream. Whether I’m serving it to guests or keeping it all to myself, it never lasts long!
Tips for Beginners
- Use your hands. Working the cold, cubed butter into the flour with your fingers creates those perfect, buttery crumbs that make the topping extra crisp and golden. A pastry cutter works, too, but hands give you the most control.
- Add lemon juice. If your blueberries are extra ripe or sweet, stir in an extra teaspoon of lemon juice to brighten things up and keep the flavors balanced.
- Use frozen berries if needed. Sometimes I use frozen blueberries and just throw them right in! Use them straight from the freezer and add 5–7 minutes to the bake time. The crisp will still turn out beautifully bubbling and golden.
Blueberry Crisp
Equipment
- 1 8×8 baking dish or similar sized
Ingredients
For the Blueberry Filling
- ⅓ cup granulated sugar
- 1 tbsp cornstarch
- 5 cups fresh or frozen blueberries
- 2 tsp lemon juice
For the Crisp Topping
- ½ cup unsalted cold butter cubed
- ½ cup brown sugar
- 1 cup all-purpose flour for gluten-free, use gluten-free all-purpose flour
- ¼ tsp kosher salt
- ½ tsp cinnamon
- ¼ cup quick oats sub for rolled oats, for gluten-free be sure to use gluten-free oats
Instructions
- Preheat the oven to 375°F. Butter an 8×8-inch or similar size baking dish. Set aside.
- In a large bowl, toss the blueberries granulated sugar, cornstarch, and lemon juice together until well combined. Transfer to the prepared baking dish.⅓ cup granulated sugar, 1 tbsp cornstarch, 5 cups fresh or frozen blueberries, 2 tsp lemon juice
- To a medium bowl, add in the butter, brown sugar, flour, salt, cinnamon, and oats. Use your hands to mash and combine the ingredients until pea-sized bits form.½ cup unsalted cold butter, ½ cup brown sugar, 1 cup all-purpose flour, ¼ tsp kosher salt, ½ tsp cinnamon, ¼ cup quick oats
- Sprinkle the crisp topping over the blueberry filling.
- Bake for 35-40 minutes or until the fruit is bubbling around the edges and the topping is golden brown. Let cool for 5-10 minutes before serving.
Becky’s Tips
- For extra texture and flavor, mix in about ¼ cup of sliced almonds or chopped pecans with the topping. They toast beautifully in the oven and add a satisfying bite.
- This recipe can be used for any fruit crisp. Try mixed berries, strawberries, blackberries, peaches, or apples.
- To double the recipe: Just use a 9×13 pan and extend bake time slightly.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Blueberry Crisp Step by Step
Gather the ingredients: Gather all the ingredients together. Preheat your oven to 375°F.
Butter a baking dish: Lightly butter an 8×8-inch (or similar size) baking dish and set it aside.
Make the filling: In a large bowl, toss together 5 cups of fresh or frozen blueberries, ⅓ cup granulated sugar, 1 tbsp cornstarch, and 2 tsp lemon juice until the berries are evenly coated. Pour the mixture into the prepared baking dish.
Make the crisp topping: In a separate medium bowl, combine ½ cup cold unsalted butter (cut into cubes), ½ cup brown sugar, 1 cup all-purpose flour, ¼ tsp kosher salt, ½ tsp cinnamon, and ¼ cup quick oats. Use your hands to mix and mash everything together until it forms pea-sized crumbs.
Assemble the crisp: Add the coated blueberries to the prepared baking dish.
Add the topping: Sprinkle the crisp topping evenly over the blueberry filling.
Bake the crisp: Bake for 35 to 40 minutes, or until the filling is bubbling around the edges and the topping is golden brown.
Cool and serve: Let the crisp cool for 5 to 10 minutes before serving. Enjoy!
How to Store and Reheat
Store any leftovers covered in the fridge for up to 2-3 days for peak freshness.
You can also freeze the fully baked crisp once it’s completely cooled. Just wrap it tightly and freeze for up to 2 months.
To reheat, warm it in a 350°F oven until heated through. The microwave works too, but the topping may soften a bit.
If you’d like to make this ahead, you can assemble the crisp (unbaked) and refrigerate it for up to 24 hours before baking.
Serving Suggestions
I love serving this blueberry crisp warm with a big scoop of vanilla ice cream or a dollop of whipped cream. It’s a summer classic that’s also cozy enough for cooler months. Try it with a sprinkle of lemon zest or a drizzle of maple syrup for something extra.
