Blueberry crisp with a sweet blueberry filling and a buttery, crispy, oat topping, is a delicious, fruity treat. Ready in just 45 minutes (which includes 10 minutes to prep), blueberry crisp is a perfect dessert to serve warm right out of the oven when entertaining family and friends, or when you are just craving a last minute treat. Top it off with ice cream or whipping cream and enjoy. Nothing is more satisfying.
Why You’ll Love Blueberry Crisp
- It's easy to make = perfect for new bakers. There are just a couple of steps to this recipe. It's so simple that anyone can do it. In fact, blueberry crisp might have been the first recipe I ever made when I was a kid. It's a great recipe to let the kids try or a great introductory dessert recipe for any new baker to try.
- You need just 10 minutes to prep. Even though this crisp will bake up in the oven for 35-40 minutes, you can use that time to do other things at home. When it’s all said and done, you really only need to spare less than 10 minutes of actual work to make this blueberry crisp.
- Blueberries are healthy. Sure we add in some sugar into the mix, but with 4 cups of blueberries, this dessert is not lacking in nutrients. Blueberries are the most nutrient-dense of any berry. Low in calories and very high in fiber, vitamins C and K, and manganese, blueberries also contain tons of essential antioxidants to keep your body healthy.
Ingredients and Substitutions
To make this easy and delicious blueberry crisp, you will need the following ingredients (full quantities in recipe card below):
- blueberries - I used fresh blueberries, but you can easily substitute for frozen ones. Be sure to allow them to thaw out first and pat off any excess water before using.
- lemon juice
- flour
- brown sugar - you can also substitute with granulated sugar, honey, or maple syrup.
- butter - if you want to keep this recipe vegan, just substitute the butter with coconut oil. It's that easy.
- rolled oats
- brown sugar
- cinnamon
You will also need measuring cups and spoons and a 9-inch square baking pan.
How to Make the Best Blueberry Crisp
- Prep. Preheat oven to 375 F. Grease a 9-inch square baking pan with cooking oil spray.
- Make the blueberry layer. In a large mixing bowl, combine blueberries, lemon juice, flour, and sugar. Gently toss to combine. Evenly distribute the blueberry mixture into the greased pan.
- Make the oat topping. In another mixing bowl, combine softened butter, oats, flour, sugar, and cinnamon. Stir together with a rubber spatula until combined. Evenly distribute the topping on top of the blueberry layer.
- Bake. Bake for 35 to 40 minutes until the top is lightly browned. Place on a wire cooling rack to cool down for 10 minutes.
Serve blueberry crisp warm with a scoop of vanilla ice cream. You can also eat it with whipping cream, yogurt, chocolate, nuts, or other fresh fruit.
Recipe Tips and Tricks
- Make ahead instructions: You can prepare and assemble the blueberry crisp up to one day in advance. Store it in the refrigerator tightly wrapped with plastic wrap until ready to bake. You can also freeze it (tightly wrapped with plastic wrap) and bake directly from frozen for 15-20 minutes longer.
- How to store: Store blueberry crisp is best eaten fresh on the same day. You can store it covered or in an airtight container on the counter for up to 2 days, or in the refrigerator for up to 5 days). Note that storing in the fridge can alter the texture of the crisp.
- How to reheat: Reheat leftovers in a preheated 300F oven or air fryer for 5-10 minutes until warmed through.
More Blueberry Recipes
- 15 Best Blueberry Recipes
- Blueberry Oat Squares
- Blueberry Pie with Lattice Top
- Lemon Blueberry Bread
- Blueberry Buckle Cake
- Blueberry Yogurt Muffins
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Recipe
Blueberry Crisp
- Total Time: 45 minutes
- Yield: 4-6 servings
- Diet: Vegetarian
Description
Blueberry crisp with a sweet blueberry filling and a buttery, crispy oat topping, is a delicious, fruity treat that's ready in just 45 minutes.
Ingredients
For the blueberry layer:
- 4 cups fresh blueberries
- 1 tablespoon lemon juice
- 3 tablespoons all-purpose flour
- 2 tablespoons brown sugar
For the oat layer:
- 6 tablespoons butter, softened (or coconut oil)
- 1 cup rolled oats
- ½ cup all-purpose flour
- ¼ cup brown sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat oven to 375 F. Grease a 9-inch square baking pan with cooking oil spray.
- In a large mixing bowl, combine blueberries, lemon juice, flour, and sugar. Gently toss to combine. Evenly distribute the blueberry mixture into the greased pan.
- In another mixing bowl, combine softened butter, oats, flour, sugar, and cinnamon. Stir together with a rubber spatula until combined. Evenly distribute the topping on top of the blueberry layer.
- Bake for 35 to 40 minutes until the top is lightly browned. Place on a wire cooling rack to cool down for 10 minutes, then serve warm with whipping cream or a scoop of vanilla ice cream.
Notes
Make ahead instructions: You can prepare and assemble the blueberry crisp up to one day in advance. Store it in the refrigerator tightly wrapped with plastic wrap until ready to bake. You can also freeze it (tightly wrapped with plastic wrap) and bake directly from frozen for 15-20 minutes longer.
How to store: Store blueberry crisp is best eaten fresh on the same day. You can store it covered or in an airtight container on the counter for up to 2 days, or in the refrigerator for up to 5 days). Note that storing in the fridge can alter the texture of the crisp.
How to reheat: Reheat leftovers in a preheated 300F oven or air fryer for 5-10 minutes until warmed through.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
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Jan says
This is the first blueberry crisp I’ve ever made. I thought the lemon juice gave it a nice taste, a bit of a tang, but my significant other didn’t care for it. He felt the blueberry taste was missing. Five stars for me.