Blueberry crisp is an easy and flavorful dessert and a summer staple. Sweet blueberry filling is topped with a crunchy oat crust and served warm.
This blueberry crisp is a summer favorite. It’s easy to make, baked in the oven, and served warm.
Filled with juicy blueberries, lemon zest, and a sweet oat topping, this dessert is shockingly easy to make.
Top a warm serving of berry crisp with a scoop of vanilla ice cream or Homemade Whipped Cream.
Fresh or frozen blueberries
Fruit crisps are a great way to take advantage of seasonal produce. Check your local grocer or farmer’s market, blueberry season runs April through September in the US, when you’re likely to find them cheapest.
If you can’t find fresh blueberries, feel free to use frozen instead!
I recommend thawing your blueberries beforehand, or adding up to ten minutes to your baking time if they’re mixed in while frozen.
Serving blueberry crisp
If your crisp is fresh out of the oven, give it a few minutes to cool slightly. The blueberry juices create a sauce that will continue to thicken as it stands.
I almost enjoy this dessert even more the next day, once all of the flavors have had time to meld.
Blueberry crisp can be served warm or at room temperature. If you have leftovers, they can be gently reheated in the microwave.
Optionally, top your crisp with a scoop of vanilla ice cream or a dollop of Homemade Whipped Cream.
- 6 cups blueberries
- 2 tablespoons cornstarch
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- 3/4 cup all purpose flour
- 3/4 cup old fashioned oats
- 1/2 cup brown sugar
- 1/4 teaspoon cinnamon
- 1/2 teaspoon salt
- 6 tablespoons unsalted butter melted
- Preheat oven to 375 degrees. Grease a 2 quart baking dish (or 8 inch square baking pan) and set aside.
- In a large bowl, add all filling ingredients: blueberries, cornstarch, 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 ingredients for your topping: 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 55-60 minutes, or until blueberry filling bubbles in the middle of the dish.
- Allow to cool slightly before serving. Serve warm alone or with a scoop of vanilla ice cream.
- Use a 2 quart baking dish or 8x8 square baking pan for best results.
- Frozen blueberries can be used. Thaw before baking, or add up to ten minutes of additional baking time if frozen.
- Blueberry crisp will keep for 3-4 days, covered, at room temperature.