Blueberry Crisp

  • This easy Blueberry Crisp is a dessert filled with fresh or frozen blueberries and baked with a crunchy oat topping. Top with ice cream for a yummy dessert your whole family will love!

    Overhead view of blueberry crisp fresh from the oven. Topped with a big scoop of ice cream and a piece of fresh mint.

    I love fruit crisps because they are quick and easy to put together and they taste great. If you are craving blueberry pie but don’t want to put forth all the work go for this crisp.

    It’s also a great way to use up fruit that may be a little past its prime! I like to serve it warm with a scoop of vanilla ice cream or this No Churn Cinnamon Ice Cream (SO GOOD!). You could even serve it with a dollop of whipped cream or vanilla yogurt.

    All the ingredients to make the crisp.

    INGREDIENTS

    BLUEBERRIES: Use fresh or frozen in this dessert! If you are using frozen there is no need to thaw.
    SUGAR
    FLOUR
    BUTTER

    OATS: I like to use old fashioned oats and I think it makes a better topping.
    BROWN SUGAR
    ALMONDS:
    You can omit these if you prefer or replace with a nut you prefer.
    LEMON: I am using both the zest and juice. Lemon juice helps enhance the flavor of blueberries.
    CINNAMON
    SALT

    Two pictures showing how to prepare the blueberries.
    Three pictures showing how to prepare the oat topping.

    HOW TO MAKE BLUEBERRY CRISP:

    FIRST: Combine blueberries, with flour, sugar, lemon zest, lemon juice, and vanilla. Spoon into a baking dish or cast iron skillet; set aside.

    SECOND: In a medium bowl combine the oats, brown sugar, flour, cinnamon, and salt. Cut in the butter until you have coarse crumbs. Stir in the sliced almonds. Sprinkle over the blueberries.

    THIRD: Bake in a 375 degree oven for 35 minutes or until hot and bubbly.

    Close up of crisp with a spoon serving some up.

    FAQs

    CAN BLUEBERRY CRISP BE FROZEN?

    Yes, baked crisps can be frozen for 2-3 months. Thaw in the refrigerator and reheat in a 350 degree oven for 15-20 minutes. You can also prepare the topping and freeze it to have ready when you want to make a crisp.

    HOW DO I MAKE A GLUTEN FREE CRISP?

    You can replace the flour with a gluten free cup 4 cup flour and make sure the oats are gluten free.

    HOW TO STORE FRUIT CRISP?

    Store covered in the refrigerator for up to 5 days.

    Close up of blueberry crisp with a spoon in it. Topped with a scoop of ice cream.

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    5 from 1 vote
    Close up of blueberry crisp with a spoon in it. Topped with a scoop of ice cream.
    Blueberry Crisp
    Prep Time
    15 mins
    Cook Time
    35 mins
    Total Time
    50 mins
     

    This easy Blueberry Crisp is a dessert filled with fresh or frozen blueberries and baked with a crunchy oat topping. Top with ice cream for a yummy dessert your whole family will love!

    Course: Dessert
    Cuisine: American
    Keyword: blueberry dessert, fruit crisp
    Servings: 8
    Calories: 534 kcal
    Author: Malinda Linnebur
    Ingredients
    • 6 cups (900g) blueberries
    • ¼ cup (30g) all purpose flour
    • ¼ cup (50g) sugar
    • ½ teaspoon lemon zest
    • juice from ½ a lemon
    • 1 teaspoon vanilla
    OAT TOPPING:
    • ¾ cup (70g) old fashioned oats
    • cup (65g) packed brown sugar
    • ½ cup (60g) all purpose flour
    • ½ teaspoon cinnamon
    • ¼ teaspoon salt
    • ½ cup (113g) butter, cold
    • cup (30g) sliced almonds, optional
    Instructions
    1. Preheat oven to 375°F.

    2. In a large bowl combine the blueberries, flour, sugar, lemon zest, lemon juice, and vanilla. Pour into a 10" cast iron skillet or a 2 qt baking dish. Set aside.

    OAT TOPPING:
    1. In a medium bowl combine the oats, brown sugar, flour, cinnamon, and salt. Cut the butter into the mixure until coarse crumbs. Stir in the almonds if using. Sprinkle over the blueberries and bake for 35 minutes or until the blueberries are blubbling and the oat topping is lightly browned.

    Recipe Notes
    1. FREEZER FRIENDLY: Baked and cooled crisps can be frozen for up to 3 months. Thaw in the refrigerator overnight and warm in a 350 degree oven for 15-20 minutes. You can also make the oat topping and freeze in bags to have ready to go for fruit crisps. 
    2. SERVING: Serve warm, room temperature, or cold. Top with ice cream, whipped cream, or even vanilla yogurt if desired. 
    3. STORING: Store leftovers covered in the refrigerator for up to 5 days. 
    4. Can replace fresh blueberries with frozen. No need to thaw. 
    5. OATS: I prefer to use old fashioned oats in crisps. You can use quick but the topping may not turn out as desried. You can not use steel cut oats in this recipe.
    Nutrition Facts
    Blueberry Crisp
    Amount Per Serving
    Calories 534 Calories from Fat 171
    % Daily Value*
    Fat 19g29%
    Saturated Fat 8g50%
    Trans Fat 1g
    Polyunsaturated Fat 3g
    Monounsaturated Fat 7g
    Cholesterol 32mg11%
    Sodium 188mg8%
    Potassium 342mg10%
    Carbohydrates 87g29%
    Fiber 8g33%
    Sugar 45g50%
    Protein 9g18%
    Vitamin A 466IU9%
    Vitamin C 17mg21%
    Calcium 73mg7%
    Iron 3mg17%
    * Percent Daily Values are based on a 2000 calorie diet. Since different brands of ingredients have different nutritional information, the information shown is just an estimate.
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    Comments

  • Shweta wrote:
    • Malinda Linnebur wrote: