Blueberry Crisp
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Blueberry Crisp is a delicious dessert with fresh blueberries and a sweet oatmeal crisp topping. It has a ripe, sweet, and delightful blueberry base baked under a warm, crunchy oatmeal brown sugar topping. Give this easy fruit crisp recipe a try.
The best part is that you can easily swap fresh blueberries for frozen ones, and no one will even know the difference. You might also enjoy this blueberry dump cake, blueberry almond tart, and a decadent blueberry pie.
Why You’ll Love This Blueberry Crisp Recipe
Pantry Ingredients – Simple ingredients that can be found in the pantry are all it takes to make this oatmeal-based dessert.
Crowd Favorite – This is a dessert that is great for serving up a crowd.
Make Ahead – You can make this dessert ahead of time if you would like.
Customizable – Go ahead and change up the ingredients a bit to adjust the flavors of this dessert.
Ingredients Needed
See the recipe card at the bottom of the post for all ingredients and quantities.
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- Blueberries – You will start with ripe and fresh berries. Rinse well, and then remove any debris in the blueberries.
- Cornstarch – The way to thicken up the blueberry base is with the cornstarch.
- Flour – The flour will add a bit of structure to the oat crumble and help it bake up golden in color.
- Oats – Quick oats work great at offering a chewy texture to the topping. I find them to have a better texture than old-fashioned oats.
Additions and Variations
- Fruit – You can add other berries to the blueberry mixture. Swap the blueberries with peaches, diced apples, and other fruits if you like.
- Lemon – Add some lemon zest or juice to brighten up this crisp.
- Spices – You can add other spices like nutmeg or spice.
- Add a almond or vanilla extract splash to dress up the oatmeal topping.
- Add some chia seeds to the oatmeal base for added nutrients.
- If you want to make gluten-free, swap the regular flour with gluten-free flour.
- Swap the brown sugar with maple syrup for a richness to the crisp.
NOTE: This recipe has not been tested with other substitutions or variations
How to Make Blueberry Crisp
Step 1: Add the blueberries, sugar, and cornstarch to a bowl. Stir and then pour the mixture into the pan.
Step 2: Add all your topping ingredients to a new bowl. Stir well to make a crumble.
Step 3: Spread the mixture over the blueberry filling. Cover all of the blueberry filling.
Step 4: Bake as directed. Once done, let cool and serve.
Tips for Best Results
How to Store and Freeze
You can store your blueberry dessert in an airtight container in the fridge for around 4-5 days.
You can also freeze it for 2-3 months. Bake the blueberry crisp and let it cool completely. Make sure to use a freezer-safe container. Freeze for up to 2 months. Then, allow the crisp to thaw in the fridge overnight. You can also toss it in the microwave and defrost it straight from the freezer.
Recipe FAQs
To make this dairy-free, swap all the dairy ingredients with vegan-friendly recipes that are non-dairy. That is all you need to do to make this dairy-free dessert.
You can serve your crisp with whipped cream, a dollop of vanilla Greek yogurt, or even a scoop of ice cream. If you add it to the crisp warm, it will melt into this dessert.
Honey or even a sugar substitute can replace the granulated sugar and the brown sugar. You are welcome to reach for coconut sugar or even maple syrup if you would prefer.
Yes! I would recommend thawing them first and draining off the liquid before using them to avoid too much liquid being added to the filling.
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Blueberry Crisp
Ingredients
Filling
- 6 cups fresh blueberries
- 1/4 cup granulated sugar
- 3 tablespoons cornstarch
Topping
- 1 1/2 cups all-purpose flour
- 1 1/2 cups quick cooking oats
- 1/2 cup granulated sugar
- 1 cup light brown sugar packed
- 1/2 teaspoon ground cinnamon
- 1 cup salted butter room temperature and sliced
Instructions
Filling
- Preheat the oven to 350 degrees F. Grease a 9×13 baking pan with nonstick baking spray.
- In a large bowl, add in the blueberries, sugar, cornstarch. Stir until the sugar and cornstarch are combined.
- Pour into the prepared baking dish.
Topping
- In a large bowl, add in the flour, oats, both sugars and cinnamon. Stir until combined.
- Add in the butter and coat each slice with the flour mixture to avoid them sticking together. Using a hand mixer, pastry cutter or your clean hands, work the butter into the dry ingredients until the butter is worked in and the mixture is slightly clumpy and crumbly.
- Add pieces on top of the blueberry filling making sure to cover most or all of the blueberry filling.
- Place in the preheated oven and bake for 40 t0 45 minutes until the topping is slightly golden and the blueberry filling is bubbling.
- Let cool to room temperature.
- Serve with a scoop of whipped cream or ice cream.
- Store covered with plastic wrap in the refrigerator.
Notes
Nutrition
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)
