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    Home » Recipes » Pastry & Pie Recipes

    Blueberry Crisp

    Published: Jun 25, 2019 · Modified: Aug 9, 2021 by Heather · As an Amazon Associate I earn from qualifying purchases. · 621 words. · About 4 minutes to read this article.

    Jump to Recipe
    Blueberry Crisp by The Toasty Kitchen
    Blueberry Crisp by The Toasty Kitchen
    Blueberry Crisp by The Toasty Kitchen

    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. 

    A baked pan of blueberry crisp on a white wood counter top.

    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.

    Close up of oat crisp on top of the blueberry filling.

    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.

    A metal spoon scoops out a serving of blueberry crisp.

    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.

    A metal spoon scoops out a serving of blueberry crisp.
    Print Recipe
    4.67 from 6 reviews

    Blueberry Crisp

    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. 
    Prep Time10 minutes
    Cook Time1 hour
    Servings: 8 servings
    Calories: 296kcal
    Author: Heather

    Ingredients

    Filling

    • 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

    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. 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.

    Equipment Recommendations

    • Lemon Juicer
    • Pyrex Glass Mixing Bowls
    • Dry Measuring Cups
    • 11x7 Glass Dish

    Notes

    • 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.

    Nutrition Estimate

    Calories: 296kcal | Carbohydrates: 52g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 23mg | Sodium: 152mg | Potassium: 144mg | Fiber: 4g | Sugar: 31g | Vitamin A: 320IU | Vitamin C: 11.8mg | Calcium: 26mg | Iron: 1.3mg
    Course: Dessert
    Cuisine: American

    More recipes

    • Apple Raspberry Crumble
    • Puff Pastry Blueberry Galette
    • Homemade Cherry Pie Filling
    • Strawberry Icebox Cake

    More Pastry & Pie Recipes

    • Homemade Graham Cracker Crust
    • Hot Fudge Marshmallow Pie
    • Puff Pastry Blueberry Turnovers
    • Pumpkin Pasties (turnovers)

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    Heather of The Toasty Kitchen

    Hi, I'm Heather of The Toasty Kitchen. I love cooking with real, unfussy ingredients, and I want to help you make homemade meals with ease.

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