The Best Blueberry Crisp Recipe (Quick and Easy)

There’s nothing quite like a warm, delicious blueberry crisp topped with a scoop of vanilla ice cream or homemade whipped cream! This easy recipe is perfect for highlighting all that blueberry season has to offer. Whether you’re looking for a quick treat or a yummy breakfast dish, this blueberry crisp recipe is sure to become one of your favorites!

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What is Blueberry Crisp?

Blueberry crisp is a classic fruit dessert similar to a crumble but with a subtle difference. While both desserts feature a fruit filling topped with a crumbly mixture, the crisp typically includes oats in the topping, giving it a heartier texture. The crumble topping, on the other hand, is more like a streusel, often made without oats. Both are delicious, but the oat topping of a blueberry crisp provides a wonderful contrast to the juicy blueberry filling.

Seasonality of Blueberries

Blueberries are at their peak during the summer months, making this the perfect time of year to enjoy a fresh blueberry crisp. While fresh blueberries are ideal for this recipe, you can also use frozen blueberries, allowing you to enjoy this delicious dessert year-round.

Equipment Needed

To make the best blueberry crisp, you’ll need the following equipment:

• A 2-quart baking dish
• A medium bowl
• A separate large bowl
• A pastry blender or food processor
• Measuring cups and spoons

Ingredients for Blueberry Crisp

For the blueberry filling:

• 5 cups of blueberries (fresh or frozen)
• 2 tablespoons of lemon juice
• 1/4 cup granulated sugar
• 2 tablespoons of flour (all-purpose or gluten-free)
• 1 tablespoon lemon zest, optional

For the crisp topping:

• 1 cup rolled oats (certified gluten-free if needed)
• 1/2 cup almond flour or all-purpose flour
• 1/2 cup light brown sugar
• 1/4 cup melted butter or coconut oil
• 1/4 cup chopped nuts (I like to use almonds or pecans)
• A pinch of salt

Blueberry Crisp Recipe

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, combine the blueberries, lemon juice, granulated sugar, flour, and lemon zest. Mix well until the blueberries are evenly coated.
3. Transfer the blueberry mixture to a large baking dish, spreading it out evenly.
4. In a medium bowl, combine the oats, flour, light brown sugar, nuts, and salt. Add the melted butter or coconut oil and mix until the topping ingredients are well combined and crumbly.
5. Sprinkle the crumble mixture evenly over the blueberry filling.
6. Bake in the preheated oven for 35-40 minutes, or until the topping is golden brown and the blueberry filling is bubbly.
7. Let the crisp cool at room temperature for 30 minutes before serving to allow the filling to set properly.
8. Enjoy it warm with a scoop of vanilla ice cream or topped with homemade whipped cream.

How to Store Blueberry Crisp

To store your blueberry crisp, cover the leftovers or transfer them to an airtight container. The crisp can be kept at room temperature for up to two days or in the refrigerator for up to five days. Reheat in the oven before serving for the best texture.

Recipe Variations

• Apple Crisp: Substitute the blueberries with an equal amount of peeled and sliced apples.
• Gluten-Free: Use certified gluten-free oats and gluten-free flour.
• Maple Syrup: For a different flavor, replace the granulated sugar in the filling with an equal amount of maple syrup.
• Nut-Free: Omit the nuts and almond flour, and use an additional 1/4 cup of oats and 1/4 cup of purpose flour.

Tips and Tricks

• Mix in a variety of berries like raspberries, sliced strawberries, or blackberries to the filling for added flavor and texture.
• For a thicker filling use twice as much flour or an equal amount of tapioca flour as an alternative (cornstarch is also an option).
• Use a baking dish with tall edges to prevent the filling from bubbling over. If your dish doesn’t have high sides, place a baking sheet underneath to catch any spills.
• For an extra crunchy topping, incorporate half a cup of chopped pecans, almonds, or walnuts into the topping mixture before sprinkling it over the fruit.
• If the topping is browning too quickly, loosely cover it with foil after about 25 minutes to prevent burning.

Blueberry Crisp Recipe: FAQ

Can I use other fruits?

​Absolutely! This recipe works well with a variety of fruits such as peaches, raspberries, or a combination of berries.

What is the difference between a cobbler and a crisp? 

A cobbler has a biscuit-like topping, often dropped in spoonfuls over the fruit filling, whereas a crisp has a streusel-like topping made with oats, flour, butter, and sugar that becomes crispy when baked.

How do I make this blueberry crisp recipe vegan?

​Substitute the butter with coconut oil or a vegan butter alternative.

Can I freeze blueberry crisp?

Yes, you can freeze blueberry crisp. Allow it to cool completely, then cover it tightly with plastic wrap and aluminum foil before placing it in the freezer. It can be frozen for up to three months. Thaw in the refrigerator overnight before reheating.

What should I do if my topping isn’t getting crispy?

If your topping isn’t getting crispy, try baking the crisp for an additional 5-10 minutes or until the topping is golden brown.

Is this blueberry crisp recipe healthy?

This dessert can be made healthier by using less sugar or substituting it with a natural sweetener like maple syrup. The oats and almond meal also provide additional nutrients.

What is the difference between using fresh or frozen blueberries?

Fresh blueberries tend to be firmer and less juicy than frozen blueberries. Frozen blueberries can release more liquid when baking, making the filling juicier.

Do I need to thaw blueberries first?

No, you don’t need to thaw frozen blueberries before using them in this recipe. Simply add them directly to the filling mixture.

How do I serve blueberry crisp?

Blueberry crisp is best served warm with a scoop of vanilla ice cream or a dollop of whipped cream. It also pairs well with a drizzle of fresh cream or a spoonful of Greek yogurt for a slightly tangy contrast.

How to store and reheat leftovers?

​Store leftovers in an airtight container in the refrigerator for up to five days. Reheat in a preheated oven at 350°F (175°C) for about 10-15 minutes or until warmed through. You can also reheat individual portions in the microwave.

More Desserts to Try:

Sourdough Discard Brownies

Sourdough Discard Chocolate Chip Cookies

Classic Rhubarb Pie

Strawberry Custard Pie