Name: Easy Blueberry Crisp Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: For the Berries:; 2 pints 4 cups fresh blueberries; 1 tablespoon cornstarch; 3 tablespoons granulated sugar; For the Crumble:; 1 cup rolled oats; ½ cup whole wheat pastry flour (or all-purpose flour); ½ cup packed brown sugar; ¼ teaspoon ground cinnamon; ⅛ teaspoon salt; 6 tablespoons unsalted butter (cubed and at room temperature)

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This incredibly easy Blueberry Crisp combines juicy, sweet blueberries with a golden oat crumble topping. It’s the perfect summer dessert that takes just 25 minutes from start to finish!

If you love berry desserts, you’ll also enjoy Easy Berry Cobbler, Classic Strawberry Crisp, or Homemade Peach Crumble!

I discovered this amazing Blueberry Crisp recipe during a particularly abundant blueberry season. My local farmer’s market was overflowing with the most gorgeous, plump blueberries I’d ever seen. After making blueberry muffins, pancakes, and smoothies, I still had pints left over.

That’s when inspiration struck. I remembered my grandmother’s apple crisp and wondered if I could adapt her technique for blueberries. The result exceeded all my expectations! This crisp delivers everything you want in a summer dessert: juicy fruit, a satisfying crunch, and that irresistible combination of sweet and tart flavors.

What makes this recipe special is its simplicity. You don’t need fancy techniques or unusual ingredients. Just fresh blueberries, basic pantry staples, and about 10 minutes of prep time. The hardest part is waiting for it to cool enough to serve!

I’ve served this Blueberry Crisp at family gatherings, potluck dinners, and casual weeknight desserts. It never fails to impress. The blueberries become perfectly jammy during baking, while the oat topping turns golden and crispy. Add a scoop of vanilla ice cream, and you’ve got dessert perfection.

The beauty of this recipe lies in its versatility. You can easily double it for a crowd or make individual portions in ramekins. I’ve even prepared the components ahead of time and assembled them just before baking. It’s foolproof enough for beginners yet delicious enough to satisfy experienced bakers.

Recipe Timing:

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Difficulty: Easy

Recipe Instructions & Tips

Ingredients

Ingredient	Quantity	Notes
Fresh blueberries	2 pints (4 cups)	Look for firm, plump berries
Cornstarch	1 tablespoon	Helps thicken berry juices
Granulated sugar	3 tablespoons	Adjust based on berry sweetness
Rolled oats	1 cup	Old-fashioned oats work best
Whole wheat pastry flour	½ cup	All-purpose flour substitutes fine
Brown sugar (packed)	½ cup	Light or dark both work
Ground cinnamon	¼ teaspoon	Adds warm spice notes
Salt	⅛ teaspoon	Enhances overall flavor
Unsalted butter	6 tablespoons	Cubed and at room temperature

Instructions

Step 1: Prepare Your Oven and Dish Preheat your oven to 375°F (190°C). Lightly grease an 8-inch square baking dish or deep-dish pie plate. I prefer using a ceramic dish as it distributes heat evenly.

Step 2: Prepare the Blueberries In a large mixing bowl, gently combine blueberries, cornstarch, and granulated sugar. Toss carefully to avoid bursting the berries. The cornstarch will help thicken the natural juices as they cook.

Pro tip: If your blueberries are particularly sweet, reduce the sugar to 2 tablespoons. Taste-test a few berries first!

Step 3: Make the Crumble Topping In a separate bowl, mix rolled oats, flour, brown sugar, cinnamon, and salt. Add the room-temperature butter cubes and work them in with your fingers. The mixture should resemble coarse crumbs with some larger butter pieces remaining.

Don’t overmix the topping. Those butter chunks will create lovely golden pockets as they melt during baking.

Step 4: Assemble and Bake Transfer the blueberry mixture to your prepared baking dish. Sprinkle the crumble topping evenly over the berries. Don’t pack it down – let it sit loosely for the best texture.

Bake for 40-45 minutes, until the topping is golden brown and the blueberry juices are bubbling around the edges. The center should feel set when gently pressed.

Step 5: Cool and Serve Let the crisp cool for at least 10 minutes before serving. This allows the juices to thicken properly. Serve warm with vanilla ice cream, whipped cream, or enjoy it plain.

Essential Tips for Success

Choose the Right Blueberries: Fresh berries work best, but frozen ones are fine too. Don’t thaw frozen berries – use them straight from the freezer and add 5-10 extra minutes to the baking time.

Butter Temperature Matters: Room temperature butter incorporates perfectly into the crumble. Cold butter won’t mix well, while melted butter creates a dense topping.

Test for Doneness: Look for golden-brown topping and bubbling fruit juices. If the topping browns too quickly, cover with foil and continue baking.

Prevent Overflow: Place a baking sheet on the lower oven rack to catch any drips. Fruit crisps can bubble over enthusiastically!

Make-Ahead Option: Prepare the crumble topping up to two days ahead. Store covered in the refrigerator, then sprinkle over fresh berry mixture before baking.

Variations, Storage & FAQs

Delicious Variations

Mixed Berry Crisp: Replace half the blueberries with raspberries or blackberries for a complex flavor profile. Adjust sugar slightly as needed.

Nutty Crumble: Add ½ cup chopped pecans or sliced almonds to the topping mixture. Toast the nuts lightly first for extra flavor.

Lemon Blueberry Crisp: Add 1 teaspoon fresh lemon zest to the berry mixture. The citrus brightens the overall taste beautifully.

Gluten-Free Version: Substitute almond flour or gluten-free flour blend for the wheat flour. Ensure your oats are certified gluten-free.

Storage and Reheating

Store leftover crisp covered in the refrigerator for up to three days. The topping will soften slightly, but it’s still delicious. For best results, reheat individual portions in a 350°F oven for 5-7 minutes to restore some crispness.

You can freeze baked crisp for up to three months. Thaw overnight in the refrigerator, then reheat as directed above.

Frequently Asked Questions

Q: Can I use frozen blueberries instead of fresh? A: Absolutely! Use frozen berries directly from the freezer without thawing. You may need to increase baking time by 5-10 minutes and add an extra tablespoon of cornstarch to handle the additional liquid.

Q: What if I don’t have whole wheat pastry flour? A: Regular all-purpose flour works perfectly fine. You could also substitute with almond flour for a nuttier flavor, though the texture will be slightly different.

Q: Can I reduce the sugar in this recipe? A: Yes, but taste your blueberries first. Very sweet berries might only need 2 tablespoons of granulated sugar. You can also reduce the brown sugar in the topping by 2-3 tablespoons if desired.

Q: What’s the best way to serve blueberry crisp? A: I love it warm with vanilla ice cream, but it’s also wonderful with whipped cream, Greek yogurt, or even just a splash of heavy cream. Some people enjoy it for breakfast with a dollop of yogurt!

Q: Why is my crisp topping soggy? A: This usually happens when the butter was too warm or the crisp wasn’t baked long enough. Make sure your butter is just at room temperature (not melted) and bake until the topping is deeply golden and the fruit is bubbling vigorously.

Final Thoughts

This Blueberry Crisp represents everything I love about simple, seasonal baking. It celebrates the natural sweetness of fresh berries while adding just enough structure and texture to create a memorable dessert. Whether you’re feeding a crowd or treating your family to something special, this recipe delivers consistent, delicious results every time.

The combination of tender, jammy blueberries and crispy oat topping creates the perfect balance of flavors and textures. It’s comfort food at its finest – unpretentious, satisfying, and utterly delicious.

Enjoy every spoonful!