Blueberry Crisp
This Blueberry Crisp is the perfect spring and summer dessert! The blueberries are juicy and sweet, all while topped with the most amazing crumble!
Whenever I make fruit and berry crisps I have to make a little extra crumble. I’ve been doing this for ages now. I love the crumble! The texture of the oats, sweetness of the brown sugar, and the hint of cinnamon is perfection!
You know I made more crumble for this blueberry crisp recipe! In fact, the blueberry filling to crumble ratio is 1:1. Yes! You get the same amount of blueberry filling and crumble in every. Single. Bite. What more could you want in a berry crisp recipe?!
I made this crisp last year and my family and I loved it! I added a little more cornstarch to make the filling to make a tad thicker and less runny.
This blueberry crisp is so delicious and it’s sooooo easy to make!
Can you use frozen blueberries to make Blueberry Crisp
Yes.
I had a lot of fresh blueberries on hand, so I opted to use those. However, I’ve made this blueberry crisp with frozen blueberries and the results are phenomenal.
How to make Blueberry Crisp
If you’re using fresh blueberries rinse them off, place them in a bowl and add the sugar, cornstarch, and lemon juice.
Place the sugared blueberries in a baking dish. Now, prepare the crumble.
Once all of the ingredients have been added to the bowl, cut in the cold butter with a pastry blender.
Place the crumble over the blueberries. Now comes the hard part, waiting!
I highly recommend you serve this blueberry crisp warm with a side of cold vanilla ice cream. YUM! I need to make more of this stat.
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Blueberry Crisp
INGREDIENTS
Filling
- 4 cups fresh blueberries (frozen works too)
- 3 tablespoons granulated sugar
- 1 tablespoon + 1 teaspoon cornstarch
- 3 teaspoons fresh lemon juice
Crumble topping
- 3/4 cup all purpose flour
- 3/4 (heaping) cup old fashioned rolled oats
- 1/3 cup + 1 Tablespoon packed brown sugar
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground cinnamon
- 1/2 cup butter, cold and cubed (1 stick of butter)
INSTRUCTIONS
- Preheat the oven to 375°F. Spray or butter a 9"x6" inch pan. Set aside.
- In a large bowl combine the blueberries, sugar, cornstarch, and lemon juice. Mix to combine.
- Place the blueberry mixture into the prepared baking pan. Spread into an even layer. Set aside.
- In a medium size bowl add the flour, oats, brown sugar, sat, and cinnamon. Whisk to combine.
- Add the cold cubed butter. Using a pastry blender, cut the butter into the mixture until the butter is a tad larger than the size of peas.
- Evenly sprinkle the crumble mixture over the blueberries. Bake for 35-40 minutes, or until the crumble is golden brown and the blueberry juices are bubbling.
- Remove and let cool for 5-10 minutes. Serve warm with ice cream!
RECIPE NOTES
This blueberry crisp looks and sounds soooo good! Would love to have a scoop with some ice cream on the side – so delicious ♥
This is calling my name, it looks so delicious! I love blueberries and this looks like the perfect excuse to eat some!
My mouth is watering looking at this! I absolutely love incorporating blueberries into desserts!
Thanks Marlynn, I love blueberries too!
This blueberry crisp looks divine! I love that you add extra crumble! It definitely is one of the best parts!
xoxo
Annie
haha, yes! Extra crumble EVERY TIME 🙂
This looks so good! I love blueberries. xx
Thanks Emily! Blueberries are a must in the spring/summer months!
Looks like a really delicious treat! I love blueberry anything and I am positive my family will devour this blueberry crisp in record time. I agree with serving this with some vanilla ice cream too!
This blueberry crisp is good! We served it with vanilla ice cream like you suggested. Was a huge hit with our family!
So glad you liked it! I appreciate you commenting and letting me know!
Hi Whitney! I have a large bag of frozen wild blueberries that I’ve been dying to do a crisp with. Do I need to make any adjustments to thicken frozen ones? I don’t want it to end up soupy. Also, can I use sea salt instead of kosher salt? I really try to watch my sodium levels because of high blood pressure. I want to make this for our Labor Day cookout. Can’t wait to hear from you. Thanks!
Hi Diana! You should be fine to make the blueberry crisp with frozen blueberries, no need to make any adjustments. And yes! You can use sea salt instead of kosher salt! Hope you enjoy the recipe! It’s one of my favorites.