This Blueberry Crisp is the easiest summer dessert for blueberry season! Fresh, juicy blueberries baked with a golden brown crumble, perfect with ice cream!
Call it a crisp or call it a crumble, this is hands down one of the best recipes for fresh blueberries! Juicy, plump berries tossed with a little sugar and vanilla make a syrupy filling that is perfect with the golden brown crisp crumble topping. Top with Vanilla Ice Cream for sweet comfort food bliss.
This Easy Blueberry Crisp is a no-mixer, no food processor required recipe! Both the blueberry filling and the crumble topping can be made by hand. If you want to cut down on cleaning, you can mix the filling directly in the baking dish. Just make sure to wipe down the sides and rim for easier clean up later.
A Blueberry Crisp is a great dessert with Whipped Cream or Vanilla Ice Cream on top, but you can also serve it for breakfast or brunch! For a less sweet breakfast, use half as much sugar in the filling, add nuts to the crumble, and top with greek yogurt for protein.
Tips for Making Blueberry Crisp
- The type of oats matter in a crumble topping. Ideally you want to use old fashioned oats for the crispest golden brown chewy crumble. Quick cooking oats can be used but they will be softer. You do not want to use steel cut oats because they won’t cook fully and instant oats will get mushy.
- This Blueberry Crisp recipe uses a lot of blueberries (always a great thing!) so place a cookie sheet under your baking dish to catch any spills. Unlike a pie crust, you don’t have to worry about a “soggy bottom” with a cookie sheet directly under the dish.
- If you use frozen blueberries, don’t thaw them! Unlike most frozen berry recipes, you want them to stay frozen and release liquid slowly as they cook. Check on the blueberry filling at 30 minutes and if it is not syrupy enough, cook an additional 10 minutes.
- Blueberry Crisp is the best make ahead dessert. You can assemble the crisp and freeze it unbaked for up to 3 months. Bake the Blueberry Crumble from frozen for 50-60 minutes at 350 degrees.
- You can also make the crisp topping separate and freeze for 6 months for a go-to fast and easy dessert. Sprinkle the frozen topping on whatever ripe fruit you have and bake as usual.
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VARIATIONS ON BLUEBERRY CRISP
- Berries and Fruit: Mix in raspberries, cherries, peaches, or other soft fruit with the blueberries. If you use firmer fruit, make sure to slice it thin so the total time for cooking doesn’t increase.
- Sugar: You can use maple syrup, honey, brown sugar, or a sugar substitute in the blueberry filling. Use about 2 tablespoons maple syrup or honey so the filling isn’t overly sweet.
- Lemon Juice: Lemon juice and lemon zest add a tart zing to fruit fillings and help draw out the natural sweetness. Use the juice and zest from one large lemon.
- Rhubarb: Strawberry Rhubarb is a popular pairing but the tart stalk goes great with most berries and sweet fruits. Add rhubarb to this crisp recipe for a tart, sweet green apple flavor!
- Nuts: Add an earthy crunch to your crumble by swapping 1/2 cup oats with chopped almonds, pecans, or walnuts.
- Gluten Free: Swap out the flour with almond meal or gluten free oat flour to make this Blueberry Crumble gluten free.
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HOW TO STORE BLUEBERRY CRISP
- Serve: Blueberry Crisp is best served warm from the oven. Keep covered at room temperature for up to 3 days.
- Store: Refrigerate Blueberry Crisp for up to 1 week covered in plastic wrap or in an airtight container. Use a paper towel under the covering to absorb moisture.
- Freeze: You can freeze baked or unbaked Blueberry Crisp for up to 3 months. Wrap your pan tightly with plastic wrap and aluminum foil. For cooked Blueberry Crisp, remove plastic wrap and reheat tented with foil until the last 5-10 minutes so the crumble doesn’t burn.
- Yield: 10 servings
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Course: Dessert
- Cuisine: American
- Author: Sabrina Snyder
- 1 cup flour
- 3/4 cup rolled oats
- 2/3 cup sugar
- 2/3 cup brown sugar , packed
- 1/2 teaspoon salt
- 3/4 teaspoon cinnamon
- 1/2 cup butter , melted
Note: click on times in the instructions to start a kitchen timer while cooking.
Preheat oven to 350 degrees. Coat a 9x13 baking dish with baking spray.
Combine the blueberries, sugar, cornstarch and vanilla in a large bowl.
Add in the cornstarch and vanilla extract and stir until blueberries are evenly coated.
Pour into the prepared baking dish.
In a separate medium-sized bowl, combine the flour, oats, brown sugar, granulated sugar, salt, and cinnamon.
- Pour in the melted butter and stir well until well coated and crumbly.
Sprinkle the crumb mixture evenly over the top of the blueberries.
Bake for 35-40 minutes until fruit is bubbly and topping is golden brown.
- Allow to cool slightly before serving. Serve warm with a scoop of vanilla ice cream.
Yield: 10 servings, Amount per serving: 329 calories, Calories: 329g, Carbohydrates: 59g, Protein: 3g, Fat: 10g, Saturated Fat: 6g, Cholesterol: 24mg, Sodium: 203mg, Potassium: 112mg, Fiber: 3g, Sugar: 40g, Vitamin A: 324g, Vitamin C: 7g, Calcium: 26g, Iron: 1g
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