Blueberry Crisp is the perfect dessert to serve all year round! This easy blueberry crisp features juicy blueberries topped with a sweet, golden oatmeal crumble. We like to serve it warm with a large scoop of vanilla ice cream.
Why This Recipe Works
- 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! 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.
- You can use fresh or frozen blueberries to make this crisp, or a combination of both.
- This dessert recipe bakes up perfectly every time!
- Blueberries: You can use fresh or frozen (if using frozen blueberries they do not need to thaw).
- Cornstarch: This helps thicken the mixture so it’s not overly runny.
- Lemon Juice: A little acid balances and complements the sweetness.
- Flour: You can substitute with a gluten-free flour to make this a gluten-free blueberry crisp.
- Old Fashioned Rolled Oats: We prefer the texture of old fashioned oats over the quick oats.
- Brown Sugar: Light or dark brown sugar. This will give us some sweetness to the fruit crisp.
- Cinnamon: Adds the perfect warm flavor.
- Unsalted Butter: COLD and cubed.
- Make the blueberry filling. In a large bowl, stir together the blueberries, sugar, cornstarch, and lemon juice.
- Transfer the mixture to the 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.
Blueberries: You can use fresh or frozen berries for this recipe. If using frozen, you do not need to thaw them prior to use. If using fresh, thoroughly wash them prior to using.
Pastry blender: If you do not have a pastry blender that’s OK! You can use a fork to cut the butter into the flour mixture or use your hands. You can also freeze the butter and use a cheese grater and grate it into the mixture if you don’t have a pastry blender.
You can freeze the blueberry crisp prior to baking. Wrap it in plastic wrap and foil and store in the freezer for up to 3 months. Bake from frozen at 375 °F for 50-60 minutes.
The blueberry crisp will last for 4-5 days in the fridge. Store covered or in an airtight container. The crumble topping will most likely soften with time, but it still tastes delicious!
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.
We prefer the texture and overall end result with the old fashioned rolled oats, however you can use quick oats. Don’t use steel cut oats as those do not soak up the moisture the way old fashioned/quick oats do.
Yes, especially in this recipe! You don’t even have to worry about thawing them.
Yes. Cover the blueberry crisp with plastic wrap or transfer any leftovers to an airtight container, and store in the refrigerator.
This crisp will keep for 5 days in the fridge.
More Fruity Desserts
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- 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 recipe was originally published on March 9, 2018. It was republished on July 20, 2021, to include additional information and photos.