Blueberry Crisp
Blueberry crisp is a wonderful and easy dessert that combines sweet, juicy blueberries with a crunchy oat topping. You get a combination of juicy berries and a sweet, crispy topping all in one bite. Top it off with a scoop of vanilla ice cream for the perfect spring and summer dessert experience!
For more beautiful summer desserts, check out my Blueberry Cobbler and Blueberry Galette.
Table of Contents
It’s that time of year, friends. It’s blueberry season! Every time a blueberry season comes around, we always head to the blueberry farm to pick fresh, ripe blueberries. There are lots of things we can make with blueberries but Blueberry Cobbler and blueberry crisp are some of our favorites!
When the berries are wonderfully ripe and juicy this time of year, it’s a crime not to enjoy them. That’s why this recipe calls for a hefty 28 oz of fresh blueberries – every bite is deliciously packed with fresh berry flavor! There are no artificial ingredients in this classic recipe, which is what makes it so wholly delicious.
While some homemade dessert recipes have an extensive amount of steps that can be a bit overwhelming, this crisp comes together in no time. Even the most novice of home chefs can put this blueberry dessert together with ease! If you’re looking for an easy summertime treat that will satisfy everyone’s sweet tooth, this blueberry crisp recipe is calling your name.
Ingredient Notes
Blueberries – This recipe is always best with fresh, not frozen berries. While I love going to farms where I can pick my own berries, grocery stores are also bountiful with fresh berries this time of year!
Lemon – The zest of one fresh lemon is enough to make this filling have a delicious balance of sweet and tangy.
Sugar – white granulated sugar is all you need to help sweeten the filling.
Flour – Use all-purpose flour for best results, unless you need to make it gluten free. In that case, use all-purpose gluten free flour.
Oats – Old fashioned oats work best! Any brand should work just fine. You’ll have plenty of oats left over if you buy a large enough container, so use them deliciously by making Cinnamon Oatmeal Cookies.
Baking Powder – Just a dash is all you need to help preserve the texture of the crisp.
Aromatics – you will need ground cinnamon and nutmeg for this recipe.
Butter – To create a buttery crisp and avoid a salty one, use melted unsalted butter.
See recipe card for complete information on ingredients and quantities.
How to Make Blueberry Crisp
Start off by gathering your tools and ingredients! Preheat the oven to 375°F. While that’s heating up, rub a 9×13 casserole dish with cold butter. Be sure to really coat all the nooks and crannies of the dish.
Next, prepare the blueberries by rinsing them, then patting them dry with a clean towel.
Combine the rinsed blueberries with sugar, lemon zest, and flour. Mix everything together well, then spread it evenly over the prepared baking dish (pictured above).
To make the crisp topping, start by combining all of the dry ingredients for the oat topping and mix well.
Then, pour in the melted butter all over while you are mixing the oat topping. Mix everything together until it’s all fully combined and crumbly!
Bake: Before placing the baking dish in the oven, spread the oat topping evenly over the blueberries (pictured above).
Bake the crisp for about 35 minutes. You’ll know it’s done baking when the top is golden brown and the blueberries bubble around the edges.
Storing and Freezing Instructions
Storing:
You can store the crisp right in the same baking pan in the refrigerator, just make sure to cover it tightly with aluminum foil or plastic wrap.
You could also transfer it into a food storage container with a lid. Blueberry crisp should last up to 5 days when stored properly in the refrigerator.
Freezing Instructions:
Blueberry crisp freezes wonderfully – much better than a blueberry cobbler! If you know you will be freezing the crisp, bake it in an aluminum pan. That way, you can freeze it all after baking.
Make sure to cool the dish completely to room temperature, then cover it with a couple of layers of plastic wrap, then with a layer of aluminum foil. Freeze it for up to 2 months. You can thaw it overnight in the refrigerator, then reheat it the oven at 350°F or just until it’s hot throughout.
Recipe FAQs
You can use all-purpose gluten free flour to toss both the blueberries and in the topping. Just note that gluten free flour doesn’t stick to berries as well, so be sure to toss the berries in a little bit of lemon juice first, then in flour and sugar mixture. Make sure to oats are marked as gluten free as well!
If you need to make the dish vegan, use plant based butter to rub the pan and mix in the crisp topping. It’s that easy!
Best way to serve blueberry crisp is nice and warm with some ice cream on top. Use vanilla ice cream, vanilla bean, cinnamon ice cream, nut ice creams, and lemon ice cream.
If you don’t like ice cream, try whipped cream instead.
Recipe Tips and Tricks
Do NOT overcook this crisp! If at 35 minutes you see that the crisp isn’t quite browned and bubbling, continue cooking it for just a few more minutes, but keep a watchful eye over the oven. You don’t want to cook out too much blueberry juices or the crisp will be dry. You also don’t want to let the topping crisp too much.
As stated before, avoid frozen berries and try to use fresh. If you must use frozen ones, allow them to thaw at room temperature first, but be aware the your crisp will most likely not taste as fresh and juicy. If there is excess liquid in the bag after thawing the berries, strain it off.
Don’t use flavored or instant oats! Plain, old fashioned unflavored oats are what this recipe calls for. The oats will be flavored plentifully by the other ingredients in the topping!
More Easy Berry Recipes We Love!
Blueberry Cobbler – one of those wonderful summer desserts that is full of fresh berries and sweet, cake-like topping
Blueberry Muffins – Soft, moist muffins bursting with sweet blueberries and vanilla. They are made with fresh blueberries and vanilla bean.
Easy Raspberry White Chocolate Mousse Parfait – homemade white chocolate mousse layered with soft cookies and fresh raspberries
Strawberry Cheesecake Dessert Tacos – crunchy corn taco shells are coated in butter and cinnamon sugar mixture, baked, and filled with no-bake cheesecake filling and fresh, cinnamon kissed strawberries.
DID YOU MAKE THIS RECIPE? PLEASE leave a 🌟 star rating! Let me know how you liked it by leaving the 📝 comment below or share and tag me on social media @willcookforsmiles. DON’T FORGET to subscribe to my newsletter!
Blueberry Crisp Recipe
Ingredients
Blueberry filling:
- 28 oz blueberries
- 1 lemon – zest
- 1/3 cup white granulated sugar
- 3 tbsp all purpose flour
Blueberry Crisp Topping:
- 2/3 cup all purpose flour
- 1 1/2 cups old fashioned oats
- 1/2 cup white granulated sugar
- 1/2 tsp baking powder
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/8 tsp salt
- 6 tbsp unsalted butter melted
Instructions
- Preheat oven to 375°. Rub a 9×13 casserole dish with cold butter, rubbing it all over the bottom and up the sides.
Prepare blueberries:
- Wash blueberries first and let them dry a little on a towel.
- Combine blueberries with sugar, lemon, zest, and flour in a bowl. Mix it well and then spread it all evenly in the prepared baking dish.
Crisp Topping:
- In a large mixing bowl, combine all dry ingredients for the oat topping and mix well, until evenly incorporated.
- Pour in melted butter all over as you are mixing the topping. Mix until completely combined and crumbly.
Baking:
- Spread oat topping evenly over the blueberries.
- Bake for about 35 minutes, until topping is golden brown and blueberries bubble.
Video
Notes
- Make it gluten free: You can use all-purpose gluten free flour to toss the blueberries and in the topping. Note that gluten free flour doesn’t stick to berries as well so toss the berries in a little bit of lemon juice first and then in flour and sugar mixture. Make sure the oats are labeled as gluten free as well.
- Make it vegan: use plant-based butter to rub the pan and in the crisp topping.
- Do NOT overcook this crisp! If at 35 minutes you see that the crisp isn’t quite browned and bubbling, continue cooking it for just a few more minutes, but keep a watchful eye over the oven. You don’t want to cook out too much blueberry juices or the crisp will be dry. You also don’t want to let the topping crisp too much.
- As stated before, avoid frozen berries and try to use fresh. If you must use frozen ones, allow them to thaw at room temperature first, but be aware the your crisp will most likely not taste as fresh and juicy. If there is excess liquid in the bag after thawing the berries, strain it off.
- Don’t use flavored or instant oats! Plain, old fashioned unflavored oats are what this recipe calls for. The oats will be flavored plentifully by the other ingredients in the topping!
Nutrition
All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
This is the perfect summer dessert!
Lyuba,
I just got your two recipes, for both Blueberry Cobbler & Blueberry Crisp & can’t wait till picking time, here in Pennsylvania.
My question is; In both recipes, you mention 1 Lemon – Zest, but do you only use the Lemon “Juice” if you’re using the Gluten -free flour, or does all the juice of one lemon & the zest go into both recipes , using the juice to help the flour stick better to the berries ? Sorry to bother you……..Thank You !