Blueberry Crisp

by Sabrina Snyder

Published on

18 Comments

4.86 from 7 votes
10 servings
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
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This Blueberry Crisp is the easiest summer dessert for blueberry season! Fresh, juicy blueberries baked with a golden brown crumble, perfect with ice cream!

From Blueberry Pie to Blueberry Muffins, there’s no such thing as too many blueberry recipes! Fresh or frozen berries make easy crowd-pleasing Dessert Recipes that you can eat year round.

Blueberry Crisp serving on plate

BLUEBERRY CRISP

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.

MORE DELICIOUS BLUEBERRY RECIPES

Blueberry Crisp in baking dish, before cooking

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 ½ 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.

MORE EASY SUMMER DESSERTS

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.

Blueberry Crisp in baking dish

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Dinner, then Dessert

Blueberry Crisp

This Blueberry Crisp is the easiest summer dessert made with fresh, juicy blueberries. Perfect with ice cream! Try making it today!
Yield 10 servings
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder
Blueberry Crisp serving on plate
PrintRate

Ingredients
 

Blueberry Filling:

Crisp Topping:

  • 1 cup flour
  • 3/4 cup rolled oats
  • 1/2 cup unsalted butter , softened
  • 2/3 cup sugar
  • 2/3 cup brown sugar , packed
  • 1/2 teaspoon salt
  • 3/4 teaspoon cinnamon

Instructions

  • Preheat oven to 350 degrees and spray an 8x10 baking dish with baking spray.
  • In a large bowl gently mix the blueberries, sugar, cornstarch and vanilla then add to the baking dish.
  • Mash together the flour, oats, butter, brown sugar, granulated sugar, salt, and cinnamon.
  • Sprinkle the crumb mixture evenly over the top of the blueberries.
  • Bake for 35-40 minutes until topping is golden brown.

Nutrition

Calories: 329kcal | Carbohydrates: 59g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 24mg | Sodium: 203mg | Potassium: 112mg | Fiber: 3g | Sugar: 40g | Vitamin A: 324IU | Vitamin C: 7mg | Calcium: 26mg | Iron: 1mg

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Blueberry Crisp collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. I often make this crisp with wild huckleberries we pick ourselves. Very yummy!! Thanks Sabrina for this awesome recipe, and all the variations and useful tips 🙂

    Reply

  2. Do you thaw the frozen blueberries? Still use the sugar even if the frozen blueberries are sweetened?

    Reply

    1. 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.
      I haven’t tested the recipe with sweetened frozen blueberries!
      Enjoy

      Reply

  3. I made this for a few friends for dessert one evening. Everyone loved it! I used a recipe converter to adjust it to just 6 servings, and used metric measurements for those tricky conversions. It was just a tad too sweet for my taste, so next time I will use less sugar in both the crumble and on the blueberries.

    Reply

  5. This made a delicious dessert! I added a couple more TBS of butter to the crumble, and used nutmeg instead of cinnamon (my mom always used nutmeg with blueberries). Otherwise I made it as written. My husband and I loved it!

    Reply

  6. We had a family BBQ and this was the best dessert for a big crowd. Everyone loved it, we served it with ice cream and could not get enough.

    Reply

  9. My six year old niece and I made this recipe today and it was oh so surprisingly good! The blueberries were bursting with flavor and the crumble was perfect.

    We also loved that the recipe is quick and easy. Will definitely make again!

    Thanks ? for all your wonderful recipes. You make us look good !

    Reply