Blueberry crisp is a wonderful and easy dessert that combines sweet, juicy blueberries with a crunchy oat topping. You get a combination of juicy berries and a sweet, crispy topping all in one bite. Top it off with a scoop of vanilla ice cream for the perfect spring and summer dessert experience!
It’s that time of year, friends. It’s blueberry season! Every time a blueberry season comes around, we always head to the blueberry farm to pick fresh, ripe blueberries. There are lots of things we can make with blueberries but Blueberry Cobbler and blueberry crisp are some of our favorites!
When the berries are wonderfully ripe and juicy this time of year, it’s a crime not to enjoy them. That’s why this recipe calls for a hefty 28 oz of fresh blueberries – every bite is deliciously packed with fresh berry flavor! There are no artificial ingredients in this classic recipe, which is what makes it so wholly delicious.
While some homemade dessert recipes have an extensive amount of steps that can be a bit overwhelming, this crisp comes together in no time. Even the most novice of home chefs can put this blueberry dessert together with ease! If you’re looking for an easy summertime treat that will satisfy everyone’s sweet tooth, this blueberry crisp recipe is calling your name.
Ingredients for Homemade Blueberry Crisp
The sweet blueberry filling will need:
- Blueberries – This recipe is always best with fresh, not frozen berries. While I love going to farms where I can pick my own berries, grocery stores are also bountiful with fresh berries this time of year!
- Lemon – The zest of one fresh lemon is enough to make this filling have a delicious balance of sweet and tangy.
- Sugar – Plain white granulated sugar is all you need to help sweeten the filling.
- Flour – Use all-purpose flour for best results, unless you need to make it gluten free. In that case, use all-purpose gluten free flour.
The delicious blueberry crisp topping requires:
- Flour – Again, keep it all-purpose or gluten free all-purpose flour.
- Oats – Old fashioned oats work best! Any brand should work just fine. You’ll have plenty of oats left over if you buy a large enough container, so use them deliciously by making Cinnamon Oatmeal Cookies.
- Sugar – Just like with the blueberry filling, plain white granulated sugar works best.
- Baking Powder – Just a dash is all you need to help preserve the texture of the crisp.
- Cinnamon – With just a teaspoon of cinnamon in the crisp, it’s a light hint of depth that compliments the fresh sweetness perfectly! If you really love cinnamon, consider adding another teaspoon.
- Nutmeg – Similarly to the cinnamon, this earthy spice helps to develop a deeper flavor to the crisp that balances wonderfully with the sweet blueberries.
- Salt – The tiniest sprinkle of salt will help balance the other flavors in the crisp.
- Butter – To create a buttery crisp and avoid a salty one, use melted unsalted butter.
How to Make Blueberry Crisp
Start off by gathering your tools and ingredients! Preheat the oven to 375°F. While that’s heating up, rub a 9×13 casserole dish with cold butter. Be sure to really coat all the nooks and crannies of the dish.
Next, prepare the blueberries by rinsing them, then patting them dry with a clean towel.
Combine the rinsed blueberries with sugar, lemon zest, and flour. Mix everything together well, then spread it evenly over the prepared baking dish.
To make the crisp topping, start by combining all of the dry ingredients for the oat topping and mix well.
Then, pour in the melted butter all over while you are mixing the oat topping. Mix everything together until it’s all fully combined and crumbly!
Time to bake! Before placing the baking dish in the oven, spread the oat topping evenly over the blueberries.
Bake the crisp for about 35 minutes. You’ll know it’s done baking when the top is golden brown and the blueberries bubble around the edges.
How to Store Blueberry Crisp in the Refrigerator
You can store the crisp right in the same baking pan in the refrigerator, just make sure to cover it tightly with aluminum foil or plastic wrap.
You could also transfer it into a food storage container with a lid. Blueberry crisp should last up to 5 days when stored properly in the refrigerator.
How to Freeze Blueberry Crisp
Blueberry crisp freezes wonderfully – much better than a blueberry cobbler! If you know you will be freezing the crisp, bake it in an aluminum pan. That way, you can freeze it all after baking.
Make sure to cool the dish completely to room temperature, then cover it with a couple of layers of plastic wrap, then with a layer of aluminum foil. Freeze it for up to 2 months. You can thaw it overnight in the refrigerator, then reheat it the oven at 350°F or just until it’s hot throughout.
How to Make it Gluten Free
You can use all-purpose gluten free flour to toss both the blueberries and in the topping. Just note that gluten free flour doesn’t stick to berries as well, so be sure to toss the berries in a little bit of lemon juice first, then in flour and sugar mixture. Make sure to oats are marked as gluten free as well!
How to Make this Blueberry Dessert Vegan
If you need to make the dish vegan, use plant based butter to rub the pan and mix in the crisp topping. It’s that easy!
Things to Avoid:
- Do NOT overcook this crisp! If at 35 minutes you see that the crisp isn’t quite browned and bubbling, continue cooking it for just a few more minutes, but keep a watchful eye over the oven. You don’t want to cook out too much blueberry juices or the crisp will be dry. You also don’t want to let the topping crisp too much.
- As stated before, avoid frozen berries and try to use fresh. If you must use frozen ones, allow them to thaw at room temperature first, but be aware the your crisp will most likely not taste as fresh and juicy. If there is excess liquid in the bag after thawing the berries, strain it off.
- Don’t use flavored or instant oats! Plain, old fashioned unflavored oats are what this recipe calls for. The oats will be flavored plentifully by the other ingredients in the topping!
More Easy Berry Recipes We Love!
Blueberry Cobbler – one of those wonderful summer desserts that is full of fresh berries and sweet, cake-like topping
Blueberry Muffins – Soft, moist muffins bursting with sweet blueberries and vanilla. They are made with fresh blueberries and vanilla bean.
Easy Raspberry White Chocolate Mousse Parfait – homemade white chocolate mousse layered with soft cookies and fresh raspberries
Strawberry Cheesecake Dessert Tacos – crunchy corn taco shells are coated in butter and cinnamon sugar mixture, baked, and filled with no-bake cheesecake filling and fresh, cinnamon kissed strawberries.
- 28 oz blueberries
- 1 lemon – zest
- 1/3 cup white granulated sugar
- 3 tbsp all purpose flour
Blueberry Crisp Topping:
- 2/3 cup all purpose flour
- 1 1/2 cups old fashioned oats
- 1/2 cup white granulated sugar
- 1/2 tsp baking powder
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/8 tsp salt
- 6 tbsp unsalted butter melted
- Preheat oven to 375°. Rub a 9×13 casserole dish with cold butter, rubbing it all over the bottom and up the sides.
- Wash blueberries first and let them dry a little on a towel.
- Combine blueberries with sugar, lemon, zest, and flour in a bowl. Mix it well and then spread it all evenly in the prepared baking dish.
- In a large mixing bowl, combine all dry ingredients for the oat topping and mix well, until evenly incorporated.
- Pour in melted butter all over as you are mixing the topping. Mix until completely combined and crumbly.
- Spread oat topping evenly over the blueberries.
- Bake for about 35 minutes, until topping is golden brown and blueberries bubble.