Blueberry Crisp is the perfect dessert to serve all year round! This easy recipe features juicy blueberries topped with a sweet oatmeal crumble. We like to serve it warm with a large scoop of vanilla ice cream, this way the ice cream melts amongst the juicy berries. It’s divine!
Why you’ll love this recipe
There are several reasons why this recipe trumps others. One of my favorite aspects to this blueberry crisp recipe is the blueberry to crumble ratio is a 1:1 ratio! It makes me giddy just thinking about it. What this means is you get the same amount of crumble as blueberries in each bite. Let’s be honest, the crumble is the best part, right?! (Or am I an outlier in thinking this?)
You can use fresh or frozen blueberries to make this crisp, or a combination of both.
This dessert recipe bakes up perfectly every time!
For the blueberry filling you need:
- Blueberries – fresh or frozen (if using frozen blueberries they do not need to thaw).
- Granulated sugar
- Cornstarch – helps thicken the mixture so it’s not overly runny.
- Lemon juice – a little acid balances and compliments the sweetness.
For the oat crumble:
- All purpose flour – can substitute with a gluten-free flour to make this a gluten-free blueberry crisp.
- Old fashioned rolled oats
- Brown sugar – light or dark brown sugar.
- Kosher salt
- Unsalted butter – COLD and cubed.
How to make blueberry crisp
- Make the blueberry filling. In a large bowl stir together the blueberries, sugar, cornstarch, and lemon juice.
- Transfer the mixture to a 9″x6″ baking pan (that has been sprayed with nonstick spray). Spread the blueberries into an even layer.
- Make the crumble. In a large bowl whisk the flour, rolled oats, sugar, salt, and cinnamon. Using a pastry blender, cut the butter into the flour mixture. The butter should be the size of peas.
- Sprinkle the crumble over the blueberries.
- Bake. The crisp will bake in a preheated 350°F oven for 35-40 minutes, or until the crumble is golden brown and the blueberry juices are bubbling. Remove from the oven and let sit for 5-10 minutes before serving.
- Serve warm with a scoop of homemade vanilla ice cream.
FAQ and Tips
What can I do if I don’t have a pastry blender? You can use forks to cut the butter into the flour mixture or use your hands. Personally, I think using my hands is easier than forks. Just rub the butter and flour mixture between your fingers until the butter is the size of peas.
To store: cover with plastic wrap and place in the refrigerator. The crisp will keep for 5 days in the fridge.
If using fresh blueberries, remember to thoroughly wash them prior to using them in the recipe.
I hope you enjoy this easy recipe! If you make it, or any other recipe on Salt & Baker, come back to leave a rating and review! Your comments help myself, and other readers who are making the recipes too. Thank you!!
More Delicious Recipes
- Blueberry Muffins
- Apple Crisp
- Raspberry Sauce
- Peach Cobbler (using fresh or canned peaches!)
- Blueberry Yum Yum
- 4 cups fresh blueberries - (frozen works too)
- 3 tablespoons granulated sugar
- 1 tablespoon + 1 teaspoon cornstarch
- 3 teaspoons fresh lemon juice
- 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)
- 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!
This post was first published March 9, 2018 and was updated April 5, 2020.