This Blueberry Crisp is truly the best summer dessert! Made with fresh blueberries, baked to juicy, sweet perfection under a crisp golden 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.
If you’ve never made blueberry crisp, you are missing out! 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!
How to Make Blueberry Crisp Filling:
The filling is a simple, yet delicious, mixture of some basic ingredients. We’ve got:
- Fresh or Frozen Blueberries – The star of the show! And yes, you can use frozen blueberries! Just don’t thaw them first as that will add too much liquid to the recipe).
- Lemon Juice & Zest – A bit of fresh lemon juice and zest beautifully compliments the flavor of the blueberries!
- Sugar – I like using both granulated and brown sugar here to give a more complex flavor.
- 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.
Stir this all together in your baking dish – a deep dish 9-inch pie plate works well here, because there is quite a bit of filling. If you start mixing up the filling and it’s too much for the size dish you have, you can add any overflow to a small ramekin and bake it next to the full crisp in your oven.
Let’s move on to the topping!
What’s in a Crisp Topping?
A crisp topping is made with a few simple ingredients – flour, brown sugar, cinnamon, a pinch of salt, oats, and of course – butter! A true crisp topping has whole-rolled oats, so be sure not to skip those! Stir together all the dry ingredients, then cut the butter in with a pastry cutter (or clean hands, but I find a pastry cutter much easier, and they’re inexpensive and easy to find!).
Sprinkle this mixture all over your blueberry filling, and bake until the blueberries are very bubbly and golden brown on top!
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!
Make this for:
- Backyard cookouts
- A summer potluck
- Memorial Day, Labor Day, or the 4th of July
- Any ‘ol day when you feel like treating yourself to some of summer’s best!
So go on, and whip up this blueberry crisp before the last days of summer fade away. Happy baking!
Did you make this recipe? Leave a comment below letting us know how you liked it!
Be sure to follow bluebowlrecipes on instagram and tag #bluebowlrecipes with a photo of your creation!
Best One-Bowl Blueberry Crisp
Truly the best summer dessert! Made with fresh blueberries, baked to juicy, sweet perfection under a crisp golden topping. The ingredients are simple, and this recipe comes together in no time - perfect for a special occasion, or anytime you're craving the taste of summer.
Ingredients
For the Blueberry Filling
- 5 cups blueberries Fresh or frozen both work, just don't thaw them if using frozen ones
- 2/3 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/4 cup all-purpose flour
- 2 tsp lemon zest
- 2 tbsp lemon juice
- 2 tsp vanilla extract
- 1/2 tsp cinnamon
For the Crisp Topping
- 1/2 cup + 1 tbsp all-purpose flour
- 2/3 cup brown sugar, packed
- 1 cup old-fashioned whole rolled oats
- 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
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Prep: Preheat your oven to 375 degrees F. Get out a deep 9-inch pie dish.
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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.
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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, 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).
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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.
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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.
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