Blueberry Crisp

Blueberry Crisp is one of our all time favorite summer desserts. Packed with plump, juicy blueberries and covered with a sweet crunchy topping, it’s a quick and easy way to get dessert on the table… without any fuss!

Growing up, fruit crisps were one of my mom’s go to desserts. She made every different kind – from cherry to apple to rhubarb  – and they were always one of our favorites.

As an adult, I have even more of an appreciation for them… because not only are they delicious, and relatively healthy as far as desserts go… but they literally couldn’t be easier to make!

They’re perfect for last minute dinner plans, picnics with friends, or busy summer days… and they’re a great way to get kids helping, too!

We love eating ours warm with a scoop of vanilla ice cream, but you can also substitute whipped cream or enjoy it as is. Just beware – it doesn’t last long! So if you have a large group, you may want to make a double batch.

what you’ll need for this recipe

I love a recipe with a short ingredient list, and this Blueberry Crisp definitely fits the bill. All you need is fresh blueberries and a handful of pantry staples… and you’re well on your way to a delicious dessert everyone will love!

If you can’t find fresh blueberries, frozen blueberries can be substituted. If using frozen, toss them in 2-3 Tbsp. cornstarch before adding them to the baking pan.

• 4 cups fresh blueberries
• 1 cup brown sugar
• 3/4 cup all purpose flour
• 3/4 cup old fashioned oats
• 1/2 cup salted butter, melted
• 1 teaspoon cinnamon

how to make blueberry crisp

You can’t beat a recipe that basically has 2 steps. This is easy enough for anyone to make… including kids!

1. Preheat oven to 350° F.
2. Wash and drain blueberries. Pour into an 8×8 inch baking pan.
3. In a small mixing bowl, combine brown sugar, flour, oats, melted butter, and cinnamon. Mix just until combined.
4. Drop in large chunks on top of blueberries in pan.
5. Bake at 350° 35-45 minutes, until top is golden brown and edges are bubbly.
6. Cool 10-15 minutes, then spoon into individual dishes and top with ice cream or whipped cream as desired.

make-ahead & storage tips

This recipe can be made in advance and stored, covered and UNBAKED, in the freezer for up to 3 months. To bake, preheat oven to 350°, remove cover, and bake for 1 hour or until top is golden brown and edges are bubbly.

Leftover crisp can be stored, covered, at room temperature for 1-2 days or in the refrigerator for up to 1 week.

More Fresh Fruit Dessert Recipes

Looking for more recipes using fresh fruit? These are some of our favorite fruit-forward desserts!

• Blueberry Rhubarb Crisp
• Blueberry Pie
• Blueberry Oatmeal Cookies
• Blueberry Pie Bars
• Banana Blueberry Muffins
• Blueberry Lemon Bars
• Cherry Almond Crisp
• Blackberry Cobbler

Blueberry Crisp

Blueberry Crisp is one of our all time favorite summer desserts. Packed with plump, juicy blueberries and covered with a sweet crunchy topping, it's a quick and easy way to get dessert on the table… without any fuss!

Print Pin Rate

Prep Time: 5 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 50 minutes minutes

Servings: 8

Calories: 303kcal

Author: Cathy Trochelman

Ingredients

• 4 cups fresh blueberries
• 1 cup brown sugar
• 3/4 cup all purpose flour
• 3/4 cup old fashioned oats
• 1/2 cup salted butter melted
• 1 teaspoon cinnamon

Instructions

• Preheat oven to 350° F.
  
• Wash and drain blueberries. Pour into an 8×8 inch baking pan.
  
• In a small mixing bowl, combine brown sugar, flour, oats, melted butter, and cinnamon. Mix just until combined.
• Drop in large chunks on top of blueberries in pan. *I use my hands to do this, squeezing the mixture together to form tightly packed pieces that will bake up nice and crunchy.
• Bake at 350° 35-45 minutes, until top is golden brown and edges are bubbling.
• Cool 10-15 minutes, then spoon into individual dishes and top with ice cream or whipped cream as desired.

Notes

Recipe Variations

• • Use a combination of berries, including blackberries, blueberries, raspberries, and strawberries

• • Add the juice and zest of 1 lemon to the blueberries and omit cinnamon

• • Substitute granulated sugar for the brown sugar

• • Add 1/4 – 1/2 cup chopped nuts to the topping

• • Add 1/4 – 1/2 cup shredded coconut to the topping

• • Toss blueberries in 2 Tbsp. cornstarch for a thicker consistency

• • Serve with homemade Cool Whip

• • Garnish with fresh basil

 

Make-Ahead & Storage Tips

This recipe can be made in advance and stored, covered and UNBAKED, in the freezer for up to 3 months. To bake, preheat oven to 350°, remove cover, and bake for 1 hour or until top is golden brown and edges are bubbly.

Leftover crisp can be stored, covered, at room temperature for 1-2 days or in the refrigerator for up to 1 week.

Nutrition

Serving: 1g | Calories: 303kcal | Carbohydrates: 47g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Cholesterol: 31mg | Sodium: 99mg | Fiber: 3g | Sugar: 30g