Blueberry Crisp

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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.

Step-by-step photos can be seen below the recipe card.

Prep Time20

Cook Time40

Total Time1

Course: Dessert

Cuisine: American

Servings: servings

Author: Laurel Perry

Equipment

1 8x8 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 8x8-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.

Video

Notes

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 9x13 pan and extend bake time slightly.

Nutrition