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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.
Fruit crisps are a summer must in my house, especially when my favorite fruits are in season. I love making this blueberry crisp during blueberry season! 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.
This blueberry crisp can’t be beat. It’s easy to make – no complicated steps involved. Plus, it’s quick to toss together and throw in the oven. And, you don’t need any complicated or hard to find ingredients.
The best part? If you have leftovers, they’ll keep for several days, covered on the counter top. Simply reheat, add a scoop of vanilla ice cream, and enjoy!
How To Make a Blueberry Crisp
Making a blueberry crisp is fun and easy – trust me. Once you’ve mastered my blueberry crisp, you’ll be making this recipe with all sorts of fruits – cherries, raspberries, peaches, plums, strawberries. The options are endless. You can even mix and match your favorite fruits into one fruit crisp. Yum!
First, you’ll make your filling. Simply add your blueberries, cornstarch, sugar, lemon zest, lemon juice, and vanilla extract to a large bowl. Toss to coat the blueberries. Set your filling aside, it’s time to make your crisp topping.
I made my crisp topping with flour, oats, cinnamon, brown sugar, salt, and butter. You can optionally add 1/2 cup of your favorite nuts, like almonds or walnuts.
Some recipes use room temperature or cold butter, but I found that it was much easier to use melted butter. This helps incorporate your topping ingredients, and helps your crisp to brown evenly in the oven.
To make your crisp topping, simply combine the ingredients together. Your topping will be thick, this is normal. Then, pour your filling into any 2 quart baking dish (or an 8 inch square pan). If you’re unsure of your pan size, check out this chart for Substitutions For Baking Pan Sizes.
Then, crumble your topping on top of the filling. I like to make mine as even as possible, while leaving some gaps for the blueberries to show through. Congrats, your crumble is ready to bake!
Baking a Blueberry Crisp
Baking your blueberry crisp will require some patience on your part. Yes, your blueberry crisp will look beautiful and delicious baking up in the oven, but you don’t want to take it out too early.
Baking time aside (it’s important, but more of a guideline than a must) – your crisp is done when it’s bubbling in the middle. It’s not done when it’s bubbling around the edges, and it’s not done if the crisp on top is browning.
Your crisp is done when the blueberry filling is bubbling in the middle. All the way in the center of your dish. This means that your blueberries have all cooked through, and that your sauce on the bottom will thicken.
I baked my crisp uncovered and it turned out beautifully, as shown in the photos. If you are concerned about your crisp burning before the filling has cooked through, feel free to lightly cover it with foil halfway through baking.
- 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.