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 can be served warm or room temperature.
Filled with juicy blueberries, lemon zest, and a sweet oat topping, this dessert absolutely delicious and surprisingly easy to make!
Top a warm serving of berry crisp with a scoop of vanilla ice cream or whipped cream. Perfect for summer picnics, Fourth of July celebrations, or your next family gathering.
Ingredients and substitutions
I recommend using fresh, in season blueberries when it's possible in your area. 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!
Brown sugar can be substituted with granulated sugar, but your topping will have a lighter color and a less caramelized flavor.
Old fashioned oats can be substituted with quick cook oats, but your crisp will have a bit less texture.
Lemon juice and lemon zest can be substituted with lime for a slightly different flavor.
Can I use frozen blueberries?
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.
Blueberry crisp can be served warm or at room temperature.
Optionally, top your crisp with a scoop of vanilla ice cream or a dollop of homemade whipped cream.
How to reheat blueberry crisp
Have leftovers? Lucky for you, blueberry crisp makes a fantastic leftover and is easy to reheat the next day.
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.
Or, preheat your oven to 350 degrees Fahrenheit and bake your leftover crisp, uncovered, for 15-20 minutes, or until warmed through.
- 6 cups (930 g) blueberries
- 2 tablespoons cornstarch
- ¼ cup (50 g) granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- 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
- 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 days, covered, at room temperature, or up to a week in the refrigerator.
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