Blueberry Crisp Recipe
Juicy berries and crispy topping creates a very pleasant combination of textures. It’s sweet and aromatic with a little pop of cinnamon and nutmeg spices. Don’t forget the vanilla ice cream!
This blueberry crisp falls into the best dessert category ever, it’s super easy and fast! You will need simple ingredients that are already pantry staples in most homes, 10 minutes to prep, and 35 minutes to bake!
This may be a dessert but it’s also packed with superfoods like blueberries and oats. It’s the kind of desserts you don’t have to feel too guilty about. There are no artificial ingredients here, which makes it even better. That’s why I love making crisps like this one and apple crisp!
Featured Comment
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I made these last night and they were amazing! Definitely adding them to the rotation!!”
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 (pictured above).
- 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!
- Bake: Before placing the baking dish in the oven, spread the oat topping evenly over the blueberries (pictured above).
- 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.
Recipe Tips and Tricks
- 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!
Ingredient Notes and Recipe Variation
Blueberries – This recipe is always best with fresh berries but you can use frozen. There’s no need to thaw them, either. To prepare the frozen berries, simply smack the bag on the counter a few times to break up any that have been stuck together. Mix the frozen blueberries just like you would fresh ones and bake the very same way.
Oats – make sure to use old fashioned oats, not instant.
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!
Make It 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!
Add more berries: blackberries, chopped mango, chopped apples, or chopped pears make wonderful additions. If adding other fruit, add about a cup.
Nuts: you can also add some nuts! Try chopped almonds, pecans, walnuts, pistachios or hazelnuts.
Storing and Freezing Instructions
- Storing: 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. Blueberry crisp should last up to 5 days when stored properly in the refrigerator.
- Freezing PRO TIP: If you know you will be freezing the crisp, bake it in an aluminum pan. That way, you can freeze it all after baking.
- Freezing Instructions: 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.
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Blueberry Crisp Recipe
Ingredients
Blueberry filling:
- 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
Instructions
- Preheat oven to 375°F. Rub a 9×13 casserole dish with cold butter, rubbing it all over the bottom and up the sides.
Prepare blueberries:
- 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.
Crisp Topping:
- 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.
Baking:
- Spread oat topping evenly over the blueberries.
- Bake for about 35 minutes, until topping is golden brown and blueberries bubble.
Video
Notes
- *Make it gluten free: You can use all-purpose gluten free flour to toss the blueberries and in the topping. Note that gluten free flour doesn’t stick to berries as well so toss the berries in a little bit of lemon juice first and then in flour and sugar mixture. Make sure the oats are labeled as gluten free as well.
- Make it vegan: use plant-based butter to rub the pan and in the crisp topping.
- 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.
- Frozen Blueberries – There’s no need to thaw them, either. To prepare the frozen berries, simply smack the bag on the counter a few times to break up any that have been stuck together. Mix the frozen blueberries just like you would fresh ones and bake the very same way.
- Don’t use flavored or instant oats! Use old fashioned rolled oats (unflavored).
Nutrition
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All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
This is the perfect summer dessert!
Lyuba,
I just got your two recipes, for both Blueberry Cobbler & Blueberry Crisp & can’t wait till picking time, here in Pennsylvania.
My question is; In both recipes, you mention 1 Lemon – Zest, but do you only use the Lemon “Juice” if you’re using the Gluten -free flour, or does all the juice of one lemon & the zest go into both recipes , using the juice to help the flour stick better to the berries ? Sorry to bother you……..Thank You !