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This Easy Blueberry Crisp recipe is a cozy, fruit-filled dessert that’s bursting with juicy berries and topped with a buttery oat crumble. You can use fresh summer blueberries or frozen ones for convenience. This simple berry dessert recipe has wonderful flavor and texture with minimal effort. It’s the perfect dessert for weeknights, or you can double it to bring to a party or potluck.
An Easy Blueberry Dessert
Blueberry crisp is one of those nostalgic desserts that reminds me of my Nana. It’s warm, comforting, not too sweet, and so easy to make.
With just a handful of pantry staples and some blueberries, you can have a delicious, old fashioned blueberry dessert in less than an hour.
Why You’ll Love Our Blueberry Crisp Recipe
• Simple ingredients – No hard-to-find items, just classic pantry staples.
• Works with fresh or frozen blueberries – Great for any season.
• Crispy topping – Buttery oat crumble adds a nice crunch.
• Easily customizable – Add nuts, swap the fruit, or play with spices!
The buttery topping bakes up golden and crisp while the blueberries become soft and jammy underneath. It’s especially good with a scoop of vanilla ice cream!
Anytime you want something sweet and homey, this blueberry crumble dessert is just an hour away!
Ingredients For Blueberry Crisp
Exact amounts are in the recipe card
FOR THE BLUEBERRY FILLING
• White Sugar
• Cornstarch
• Cinnamon (Optional)
• Fresh Or Frozen Blueberries
FOR THE CRISP TOPPING
• All-Purpose Flour
• Old Fashioned Oats
• Brown Sugar
• Cold Unsalted Butter (Cut Into Cubes)
How To Make Blueberry Crisp
• Preheat oven to 375°F. Grease an 8″x8″ or 9″x9″ baking dish and set it aside.
• In a large bowl, mix together the white sugar, cornstarch, and cinnamon.
• Add the blueberries and gently toss to coat them evenly.
• Transfer the blueberry mixture to the prepared baking dish.
Make the Crisp Topping
• In the same bowl, mix together the flour, oats, and brown sugar.
• Add the cold, cubed butter. Use a pastry cutter or your hands to work it into the dry mixture until it resembles coarse crumbs or wet sand.
• Sprinkle the topping evenly over the blueberries.
Bake the Blueberry Crisp
• Bake for about 40 minutes, or until the top is golden brown and the fruit is bubbling.
• Let cool slightly before serving. Top with a scoop of vanilla ice cream or whipped cream for an extra treat!
Tips & Variations
- Add Crunch: Stir in 1/4 cup chopped pecans or walnuts to the topping.
- Switch Up the Fruit: Substitute blueberries with peaches, apples, strawberries, or cherries (Note: Apples don’t need cornstarch. Strawberries may need up to 1.5 tsp of cornstarch due to extra moisture).
- Spice It Up: Try a pinch of allspice, nutmeg, or ground cloves for cozy flavor.
- Make it Gluten-Free: Use gluten-free oats and a 1:1 gluten-free flour blend.
More Delicious Dessert Recipes
Homemade Blackberry Cobbler
Peach Upside Down Cake
Mini Cheesecakes Recipe
Instant Pot Apple Crisp
Blueberry Compote Recipe
Frequently Asked Questions
- Can I make blueberry crisp ahead of time?
Yes! You can assemble the crisp (filling + topping) up to 24 hours in advance and refrigerate it unbaked. When ready to bake, let it sit at room temperature for about 20–30 minutes before putting it in the oven. You can also bake it ahead and reheat it before serving. - Can I use quick oats instead of old-fashioned oats?
You can. The texture will be a little different. Quick oats are finer and will make the topping a bit softer and less crunchy. For the best crisp texture, old-fashioned oats are preferred. - How do I know when berry crisp is done baking?
The topping should be golden brown, and the fruit should be bubbling up around the edges. This usually takes about 40 minutes. Let it cool slightly before serving so the filling can thicken a bit.
How To Store Leftover Fruit Crisp
Refrigerator: Store in an airtight container for up to 4 days. Reheat in the oven or microwave.
Freezer: Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Easy Blueberry Crisp
Equipment
- 8"x8" or 9"x9" Baking Dish
- Pastry Cutter
Ingredients
Blueberry Filling
- ⅓ cup White Sugar
- 1 Tablespoon Cornstarch
- ½ teaspoon Cinnamon optional
- 6 cups Fresh or Frozen Blueberries
Crisp Topping
- ½ cup All-Purpose Flour
- ½ cup Old Fashioned Oats
- ⅓ cup Brown Sugar
- ½ cup (8 Tablespoons) Unsalted Butter
Instructions
Prep
- Preheat oven to 375°F. Grease an 8" or 9" baking dish and set aside.
Make the Blueberry Filling
- In a large bowl, mix together the white sugar, cornstarch, and cinnamon.
- Add the blueberries and toss in the mixture to coat them.
- Add blueberry mixture into the prepared baking dish.
Make the Crisp Topping
- Using the same bowl, combine the flour, oats, and brown sugar. Add the cold cubed butter and, using a pastry cutter, or your hands, work the butter into the flour mixture until it resembles coarse crumbs or wet sand.
- Sprinkle the crisp topping evenly over the blueberries.
Bake
- Bake for 40 minutes, or until the topping is golden brown and the fruit is bubbling.
- Serve warm. Try serving this blueberry crisp with a scoop of vanilla ice cream or a dollop of whipped cream.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe adapted from Martha Stewart’s Quick Cook Menus (Clarkson Potter, 1988).
This is the easiest crisp! We all loved it.
Recipe looks great but I noticed the amount of butter used in the topping is not written in the recipe. Can you tell me what it should be?
It is 8 Tablespoons. I fixed the glitch, thanks for letting me know!
If you use frozen blueberries do you have to dry them out
No, just add them frozen!