Blueberry crisp is a quick and easy go-to summer dessert! Sweet blueberry filling is topped with a crunchy oat crust and baked to perfection in the oven.
While I love to make apple pandowdy in the fall, blueberry crisp is my summer favorite. It's easy to prepare in minutes and can be served warm or room temperature.
It's filled with juicy fresh blueberries and lemon zest for a bright, summery flavor. The sweet oat topping is absolutely irresistible!
Top a warm serving of berry crisp with a scoop of vanilla ice cream or whipped cream. It's perfect for summer picnics, Fourth of July celebrations, or your next summer potluck.
Ingredients and substitutions
- Blueberries - I recommend using fresh, in season blueberries for best flavor. Check your local grocer or farmer's market - blueberry season runs April through September in the US. This is when you're likely to find them cheapest and at their peak flavor. Frozen, thawed blueberries (with excess juices drained) can also work.
- Cornstarch - Helps thicken the filling as it bakes. Cornstarch could be substituted with all-purpose flour as well.
- Sugars - We're adding a small amount of granulated sugar to the filling and some brown sugar in the crust. Brown sugar can be substituted with granulated sugar if needed, but your crust will turn out a bit lighter in color and you'll lose a bit of that caramelized flavor that brown sugar adds.
- Flour - The base of the crust. I've only tested this recipe with all-purpose flour, so I can't say for sure how other flours would turn out. If you need to bake with a particular flour, I highly recommend searching for a recipe that's been developed for the ingredients you'd like to use.
- Old fashioned oats - I recommend old fashioned oats for a nice chewy bite in the topping. They can be substituted with quick cook oats which are thinner and more powdery, for less texture in the crust.
- Lemon - You'll need lemon juice and zest for this recipe. The lemon adds a bright, citrusy flavor that helps balance the sweetness of the filling.
- Spices - Salt and cinnamon add flavor to the crust. I don't recommend omitting the salt because it enhances the flavors of the other ingredients and helps balance the sweetness.
- Butter - Unsalted butter can be substituted with salted butter (cut the listed salt in half).
Tips and tricks
Don't add more liquid - Blueberries release their juices as they cook, so there's no need to add extra liquid to the filling. If using frozen, thawed berries, strain out extra juices before mixing your filling.
Allow to cool before serving - The blueberry filling will be very hot and a bit thin straight from the oven. Allow your crisp to cool until almost room temperature before serving.
Don't worry about perfection - Crumble your topping all over the filling to create patches of crust. A crisp is meant to be rustic with bits of the filling showing through all over.
Storage
Blueberry crisp will keep for 3 days at room temperature or up to a week in the refrigerator.
Frequently asked questions
Yes, frozen blueberries can work in this recipe. To prevent a watery filling, I recommend thawing your blueberries first and draining any excess liquid before beginning.
In season blueberries can turn out to be juicier than out of season grocery store blueberries, which adds extra liquid to the filling. Don't skip the cornstarch in the recipe - this ingredient helps thicken the filling as it bakes. If you're using frozen blueberries, thaw them first and drain excess liquid off before preparing the filling. If your crisp looks watery after baking, allow it to cool completely to room temperature. The filling will continue to thicken as it cools.
Leftover crisp can be stored at room temperature, in a tightly sealed container, for up to 3 days. To extend the life of your crisp, store it in the refrigerator for up to 1 week.
Blueberry crisp is best fresh from the oven because the oat topping loses its crisp texture over time. Your blueberry crisp can be assembled and stored in the refrigerator, unbaked, for up to a day. Place your unbaked dish on the countertop while your oven preheats and bake as directed in the recipe card below.
Single servings of blueberry crisp can be reheated in the microwave on a microwave-safe plate. Cover your plate lightly with a paper towel and reheat in 20 second increments until warmed through.
To reheat in the oven, preheat to 350 degrees Fahrenheit and bake your leftover crisp, uncovered, for about 15-20 minutes, or until warmed through.
Recommended
📖 Recipe
Blueberry Crisp
Ingredients
Filling
- 6 cups (930 g) blueberries, if frozen, thaw and drain
- 2 tablespoons cornstarch
- ¼ cup (50 g) granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
Topping
- ¾ cup (80 g) all-purpose flour
- ¾ cup (67 g) old fashioned oats
- ½ cup (107 g) brown sugar
- ¼ teaspoon cinnamon
- ½ teaspoon salt
- 6 tablespoons unsalted butter, melted
Instructions
- Preheat oven to 375 degrees Fahrenheit. Grease a 2-quart baking dish (or 8 inch square baking pan) and set aside.
- In a large bowl, add blueberries, cornstarch, granulated sugar, lemon juice, lemon zest, and vanilla extract. Toss to combine. Pour filling into prepared dish and set aside.
- In a separate bowl, add dry topping ingredients: flour, oats, cinnamon, brown sugar, and salt. Add melted butter and stir until combined. Mixture will be thick and crumbly.
- Crumble topping evenly over blueberry filling. Bake for about 55-60 minutes, or until blueberry filling bubbles in the center of the dish and crust is browned across the top.
- Allow to cool slightly before serving. Serve warm or room temperature with a scoop of vanilla ice cream.
Equipment Recommendations
Notes
- Use a 2 quart baking dish or 8x8 square baking pan for best results.
- To use frozen blueberries - Thaw and drain excess liquid before preparing filling.
- Blueberry crisp will keep for 3 days, covered, at room temperature, or up to a week in the refrigerator.
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