Blueberry Crisp Recipe (Simple)

Overhead image of a ramekin full of blueberry crisp topped with vanilla ice cream.

Prepare to fall in love with our Simple Blueberry Crisp recipe, a dessert so delectable you’ll want to put it on repeat! In this simple recipe, plump, juicy blueberries are baked to gooey perfection beneath a golden, crackly layer of sweet, buttery oats.

To take it to the next level of indulgence, serve it warm with a generous scoop of silky vanilla ice cream melting on top. It’s a treat that no one can resist!

Looking for more ways to use blueberries? Try out our simple banana blueberry muffins, peach blueberry baked oats, and this simple summer berry trifle, too!

Overhead image of a ramekin full of blueberry crisp with melting vanilla ice cream on top. — Serve your blueberry crisp warm with vanilla ice cream on top!

A Better Blueberry Crisp – Why You’ll Adore This Recipe!

Nothing says summer quite like the first bite of a warm fresh blueberry crisp! It’s the standout warm-weather treat. Although, if we’re being honest, we’re guilty of making it all year long using frozen blueberries instead.

No matter when you make it, this recipe always hits the spot. Not only is it unbelievably tasty, but it also:

Uses just ten simple ingredients.
Bakes in about 30 minutes.
Makes enough to feed a crowd.
Is reliable for summer BBQs, pitch-ins, and gatherings.

What’s the Difference Between a Crisp and a Crumble?

Crisps and crumbles are often confused with each other, and it’s not hard to see why. They’re both made out of fruit and contain flour, butter, and sugar.

However, crisps and cobblers aren’t exactly the same!

Crisp: A deep-dish baked fruit dessert that is made with a light, streusel-like topping consisting of sugar, butter, flour, and oats.
Crumble: A crisp without the oats in the topping.

Blueberries, sugar, lemon juice, lemon zest, and cornstarch being mixed.

An oat crisp mixture for the top of a blueberry crisp recipe.

What’s In a Blueberry Crisp Recipe?

One of the most appealing things about fruit crisp recipes is that they require such simple ingredients. In fact, as long as you remember to pick up some blueberries, you probably already have everything else you’ll need.

Blueberries – You can’t have a from-scratch blueberry crisp without blueberries! Fresh work finest, but thawed frozen blueberries can be used, too.
Lemon Juice and Zest – This helps brighten the blueberry flavor and helps balance out the sweetness of the sugar.
Sugar – Regular granulated sugar is used in the blueberry filling and brown sugar is included in the oat topping to sweeten it while keeping it tender.
Cornstarch – This combines with the liquid released from the blueberries and sugar to thicken the filling.
Flour – All-purpose unbleached flour helps add bulk to the topping.
Butter – We recommend using cold, unsalted butter for this crisp. If needed, salted butter can be substituted, but you’ll want to adjust or omit the amount of salt included.
Oats – Old-fashioned oats work finest. You can also use speedy oats. Just keep in mind that they’re cut smaller and will have a slightly chewier texture.
Salt – Just a pinch helps enhance and balance out all the flavors.

An unbaked blueberry crisp with a sweet oat topping. — Spread the oat mixture evenly over the blueberries.

Directions for the Easiest Crisp Recipe You’ll Ever Make

This blueberry crisp recipe is virtually failproof. Follow the steps below, and it’ll be ready in no time.

Create the Filling. Add the blueberries, lemon juice, lemon zest, granulated sugar, and cornstarch to a large baking dish, mixing to combine.
Create the Topping. In a large bowl, mix the rest of the ingredients until a chunky crumble forms.
Combine. Spread the oat mixture evenly over the blueberries in the baking dish.
Bake. Place the dish in the oven until the topping is lightly golden brown and the blueberries are oozing, and enjoy!

Overhead image of a ramekin of blueberry crisp. — This blueberry crisp recipe is finest enjoyed right away while it’s still warm.

How to Store and Reheat

This simple blueberry crisp tends to disappear immediately. However, if you do have leftovers they store well.

Refrigerator: Cover your crisp with foil, or transfer it to an airtight container. It will stay fresh for up to three days. The longer it sits, the softer the topping will get.
Freezer: Transfer the crisp to a freezer-safe container, and store it in the freezer for up to three months.
To Reheat: Let your dessert thaw in the fridge overnight. Then, warm it in the oven at 350 degrees Fahrenheit for 20 minutes or until it’s heated through. Or, pop it in the microwave for a few seconds instead!

A small ramekin with a serving of blueberry crisp topped with vanilla ice cream. — Prepare this simple blueberry crisp recipe for all your summer gatherings.

Common Questions About This Simple Blueberry Crisp Recipe

Is blueberry crisp finest served warm or cold?

Warm is the way to go! The berries get all jammy and juicy, and it’s memorable with a scoop of cold vanilla ice cream or a dollop of whipped cream.

Is this more of a dessert or can it pass as breakfast?

Add some Greek yogurt on top, and it’s basically breakfast! It’s full of fruit and oats, so we’re calling it a win either way.

Can you mix in other fruits?

Totally. Try peaches, blackberries, or even apples! Blueberries play nice with just about everyone in the fruit bowl.

What makes the topping extra crackly?

Cold butter and just the right oat-to-flour ratio! A pinch of salt and maybe a sprinkle of cinnamon seals the deal for that reliable golden crunch.

More Fruit Crisp Recipes

Once you’ve had a taste of this blueberry crisp recipe, you won’t want to miss out on more of our incredible crisps below!

the Ayyem kitchenServings: 8 servings

Prep: 5 mins
Cook: 30 mins
Total: 35 mins

Make this blueberry crisp recipe with simple ingredients for a sweet and satisfying dessert that’s reliable for all your summer gatherings! Email

Ingredients

4 cups blueberries
1 tablespoons lemon juice
1/2 lemon zest
2 tablespoons granulated sugar
2 tablespoons cornstarch
3/4 cup light brown sugar
1 cup all-purpose unbleached flour
10 Tablespoons unsalted butter cold
1 cup old-fashioned rolled oats
1/2 teaspoon kosher salt

Instructions

Preheat the oven to 350 degrees F.
in a baking dish, add the blueberries, lemon juice, zest sugar, and cornstarch.
In a large bowl, combine the flour and oats, brown sugar, salt, and butter. Mix it all together until a chunky crumble forms.
Sprinkle the mixture evenly on top of the blueberries.
Bake for 30 minutes or until the oat mixture is golden brown and the blueberries are soft and slightly oozing.
Serve warm with a scoop of ice cream!
Store in an airtight container in the fridge for up to three days.

Equipment

9" x 13" White Ruffled Ceramic Baking Dish.

1 Large Baking Dish Three black stainless steel mixing bowls.

1 Large Mixing Bowl

Notes

To freeze, transfer the crisp to a freezer-safe container, and keep frozen for up to three months. To reheat, let the crisp thaw in the fridge overnight, and warm it in the oven at 350 degrees F for 20 minutes or until it’s heated through.