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Blueberry Crisp is the best summer dessert! Fresh blueberries are baked to juicy perfection under a crisp, buttery oat topping. The ingredients are simple, and this recipe comes together in no time – perfect for a special occasion, or for when you’re craving the taste of summer. Be sure to serve this piping hot, with a scoop of vanilla ice cream!
If you’ve never made blueberry crisp, you are missing out on a truly delicious dessert! I always forget how good blueberries are until I make a blueberry cobbler, crisp, or pie – and then I’m amazed all over again at this summery delight. Let’s make one together!
Why you’ll love this Blueberry Crisp:
- Juicy Blueberries – Fresh summer blueberries are baked to juicy perfection and enhanced with a bit of lemon, vanilla, and cinnamon.
- Classic Fruit Crisp Topping – Our gorgeous blueberries are nestled underneath a flavorful crisp topping! The crunchy topping is the perfect contrast to the tender, fresh fruit.
- Quick Dessert – This easy dessert takes minimal prep work and can be ready to serve in about 1 hour and 15 minutes!
Ingredient Overview:
As always, the full recipe with measurements & directions can be found at the bottom of this post.
- Fresh or Frozen Blueberries – The star of the show! Use fresh berries, or frozen. If using frozen, do not thaw them first.
- Lemon Juice & Zest – A bit of fresh lemon juice and zest beautifully compliment the flavor of the blueberries!
- Vanilla Extract – Every dessert needs a splash of vanilla to compliment the other flavors.
- Cinnamon – Just a pinch of cinnamon makes this dish taste so good – I love using a pinch of cinnamon in any stone fruit or berry dessert.
- Flour – A bit of flour helps thicken the blueberries, so you don’t have a runny, watery filling.
- Oats – I recommend using whole old-fashioned oats, not quick oats.
Recipe Substitutions & Variations:
- Dairy-free – Use your favorite dairy-free butter to make this into a dairy-free and vegan blueberry crisp.
- Gluten-free – Use your favorite cup for cup gluten-free flour in place of the all-purpose flour in the crisp topping, but only use 1/3 cup. Use 2 tablespoons of corn starch in the filling in place of the flour.
- Peach Blueberry Crisp – Try half peaches and half blueberries!
- Peach Cherry Blueberry Crisp – Use 2-3 medium peaches, 6 ounces of dark sweet (or tart!) cherries, and 6 ounces blueberries.
- Blueberry Cherry Crisp – Use half blueberries and half cherries. Dark sweet cherries or tart cherries both work. Add a bit of sugar to taste with tart cherries, and be sure to halve your cherries. If using frozen fruit, keep frozen.
- Crumble Topping – Use the crumble topping from my Strawberry Rhubarb Crumble if you want a Blueberry Crumble!
How to Make this Blueberry Crisp Recipe Step-by-Step:
Step 1: Make Blueberry Filling. Stir together the blueberries and remaining filling ingredients, making sure to get everything well mixed in. Let this blueberry mixture rest while you mix up the topping, and it will start to get nice and juicy.
Step 2: Make Topping. Cut cold butter into a mixture of flour, oats, cinnamon, brown sugar, and salt. Sprinkle this mixture over the fruit filling.
Step 3: Bake. Bake the crisp as directed in the recipe card below. It will be very bubbly and juicy!
Serving + Storing:
Look at that summer goodness! This is best when it’s fresh and hot from the oven – but let it rest for about 10 minutes before serving. You must enjoy this with a scoop of vanilla bean ice cream – it’s a match made in heaven!
Once cooled to room temperature, you can store leftovers in the fridge, well-covered with plastic wrap or transfer to an airtight container. And, if you can’t get enough of blueberries, make my Blueberry Scones or Blueberry Coffee Cake next!
Expert Success Tips:
- Oven Thermometer – An oven thermometer will tell you if your oven is actually running at the temperature you set it to. Your oven may not be accurate. Accurate oven temperature is crucial for most bakes, so I leave an oven thermometer in at all times to keep an eye on my oven’s calibration.
- Kitchen Scale – A food scale is the best way to make sure your flour is at the proper weight, since amounts will vary SO widely based on how you measure it, as well as the measuring cup you use, as they are not standardized.
FAQs:
It’s best eaten fresh from the oven! However, you can bake it a few hours before you plan to serve it – it’ll stay pretty warm, and you can pop it back into a 350 degree oven, covered, to warm it a bit more again for serving. But I recommend serving it the day you make it!
Yes, a 8 or 9-inch round pie plate or an 8×8 or 9×9 square pan will all work.
Yes! See recipe variations above, towards the top of this blog post.
Special Tools:
- Pastry Cuter – This makes cutting the butter into the flour SO easy! They’re inexpensive and easy to find.
More Blueberry Recipes to Love:
- Double Blueberry Lemon Cheesecake
- Blueberry Lemon Thumbprint Cookies
- Strawberry Blueberry Pie
- Baked Blueberry Streusel Donuts
- Bakery-Style Blueberry Muffins
- Skillet Peach Blueberry Cobbler Recipe
- Blueberry Spinach Salad with Honey Balsamic
Did you make this recipe? Snap a photo and leave a comment!
Be sure to follow bluebowlrecipes on instagram and tag #bluebowlrecipes with your photo! You can also post a photo of your recipe to the bluebowlrecipes Facebook page. I’d love to see what you make!
Best One-Bowl Blueberry Crisp
Ingredients
For the Blueberry Filling
- 5 cups blueberries, fresh or frozen, If using frozen, do not thaw
- 2/3 cup granulated sugar, 140 grams
- 1/4 cup brown sugar, packed, 55 grams
- 1/4 cup all-purpose flour, 33 grams
- 2 tsp lemon zest
- 1 tbsp lemon juice
- 2 tsp vanilla extract
- 1/2 tsp cinnamon
For the Crisp Topping
- 1/2 cup + 1 tbsp all-purpose flour, 73 grams
- 1/2 cup light brown sugar, packed, 110 grams
- 1 cup old-fashioned whole rolled oats, 105 grams
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1/2 cup + 1 tbsp cold salted butter, (1 stick + 1 tbsp, or 9 tbsp, or 127 grams)
Instructions
- Prep: Preheat your oven to 375° F. Get out a deep 9-inch pie dish or 9×9 square baking dish.
- Make the Blueberry Filing: Stir together all blueberry filling ingredients in a large mixing bowl or in your baking dish. If the filling is a bit too much for the baking dish you have, you can always add a bit to a small ramekin and bake it alongside the big dish.
- Make the Topping: In a medium bowl, whisk together the flour, sugar, oats, salt, and cinnamon. Cut the butter into large chunks and add it to the dry ingredients. Cut the butter into the flour using a pastry cutter or clean hands, until you have a crumbly mixture with pieces of butter the size of blueberries (some will be smaller). Give the filling one last stir to make sure the filling ingredients are distributed, and sprinkle this evenly over the top of the blueberry filling. (Add a handful or two to your extra ramekin if you went that route).
- Bake: The filling will be very bubbly, so I recommend putting down a piece of foil on the rack below the rack you bake this on, to catch drips. Bake for 52 to 57 minutes. The topping will be golden brown and the filling will be very bubbly.
- Serve + Store: Let rest for 5-10 minutes before serving, and enjoy with vanilla ice cream! This is best when it's fresh out of the oven, but leftovers can be covered and kept in the fridge for a 3-4 days. Reheat gently before eating leftovers, if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
can I cheat and use 2 cans of pie filling?
Hi Teresa! I want to say yes but I’m hesitant to recommend anything I haven’t tried myself. Let me know if you do try it!
ok