Blueberry Crisp makes a quick and easy dessert that never disappoints! Learn how to make a blueberry crisp with an extra zing by adding a bit of lemon…so good!

Much like Apple Crisp, this easy fruit crisp recipe is perfect served warm from the oven topped with a scoop of vanilla ice cream.

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How to Make Easy Blueberry Crisp

Fruit Crisp recipes are always a favorite around here!  They are easy to put together, filled with all kinds of delicious fruit and loved by everyone! I’ve made crisps with pretty much every fruit under the sun. In the summer it’s Rhubarb Crisp and this easy Blueberry Crisp and in the cooler months we use apples or make frozen berry crisp!

I always watch for blueberries to go on sale and when they do, I create all of our favorite desserts from Blueberry Pie and Blueberry Cobbler to oatmeals and buckles. Most often though, I go for blueberry crisp like this one because it’s so fast and pretty much effortless to make.

How to make Blueberry Crisp with Frozen Blueberries

You can use fresh or frozen blueberries for this easy blueberry crisp recipe, both will work perfectly!  You can also add other fruit into this recipe, I’d recommend sticking with fruits that are soft and don’t require a ton of cooking time like peaches for a delicious peach blueberry crisp.

If you’re making apple blueberry crisp with this recipe, you’ll want to cut the apples fairly thin so they have a chance to cook through without the blueberries getting too soft.

Bowl of Crisp Fruit Topping ingredients before mixing

Can you Freeze Blueberry Crisp?

Yes, blueberry crisp can be frozen (I usually freeze before baking). Prepare as directed and cover tightly with plastic wrap.  To bake blueberry crisp from frozen, preheat oven to 375 degrees F and bake about 50-60 minutes or until hot and bubbly.

I often mix up huge batches of topping and place them in a freezer bag in the freezer.  When we need a quick dessert, I just grab whatever fruit I have on hand and put it in a casserole dish with a bit of sugar/flour and sprinkle with topping.  Dessert with about 5 minutes prep!

The topping is my favorite part so I make sure we have an extra generous portion. The buttery crumble for this blueberry crisp is made with oats, butter and brown sugar.  I often add in chopped nuts (almonds or pecans are great choices) for a delicious toasted nutty flavor in the topping.

Uncooked Blueberry Crisp ingredients in baking dish

More Fruit Desserts You’ll Love

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Easy Blueberry Crisp

Crisp recipes are always a favorite around here! They are easy to put together, filled with all kinds of delicious fruit and loved by everyone!
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6 servings
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Ingredients  

  • 5 cups blueberries fresh or frozen
  • 2 tablespoons sugar
  • 3 tablespoons flour
  • 1 lemon

Topping

  • ¼ cup butter softened
  • ½ cup brown sugar
  • ¼ cup all-purpose flour
  • ¾ cup oats regular or quick
  • ½ cup almonds chopped (optional)
  • ¼ teaspoon cinnamon

Instructions 

  • Preheat the oven to 375°F.
  • Grate the rind of the lemon and squeeze the juice of half of the lemon.
  • Toss blueberries, with sugar, lemon rind, 1 tablespoon lemon juice and 3 tablespoons flour. Place in a 2qt baking dish.
  • With a fork, combine the butter, brown sugar, oats, flour, nuts if using and cinnamon until crumbled. Sprinkle over blueberries.
  • Bake 35-40 minutes or until the top is golden brown and the fruit is bubbly. Cool slightly and serve warm.

Notes

Almonds are not included in the nutritional information.
4.95 from 408 votes

Nutrition Information

Calories: 299 | Carbohydrates: 55g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 75mg | Potassium: 180mg | Fiber: 4g | Sugar: 34g | Vitamin A: 305IU | Vitamin C: 21.5mg | Calcium: 35mg | Iron: 1.4mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert
Cuisine American

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Comments

  1. Hi! I’m about to make this recipe (but using mulberries instead of blueberries – I just picked some!). Should I change anything (ingredients and/or steps) since they are not frozen?

    1. This recipe works great with fresh or frozen berries so you should be fine to just swap them into the recipe for the blueberries.

  2. The nutritional info is great but what is the serving size that the info is for?
    Btw I LOVE this recipe! My go to for a quick and easy dessert. I also add some vanilla in the crumble topping recipe.. adds a lil somethin somethin now and then. Thanks for sharing this!5 stars

  3. I’ve been making crisps for years but I’m SO glad I tried this recipe. I followed it to a T and the results were just delicious.

    An excellent crumble that held its shape, perfect portion of berries to topping, fresh tasting and not overly sweet.

    It will be a great breakfast food, topped with milk or yogurt, and a yummy dessert topped with whipped cream or ice cream. Thanks so much!5 stars

    1. Hi Diane, I have never tried making this recipe in ramekins but I would divide equally over your containers (careful not to overfill so the blueberry filling doesn’t leak out as cooked). Then I would reduce the cooking time to accommodate the smaller containers. I would love to hear how it turns out for you!

  4. This recipe is great! I cut every ingredient by half because I had only one pint of blueberries. It came out beautifully. The recipe includes chopped almonds as an option, however, I used chopped honey-roasted almonds and it ramped up the flavor and crunch on top. The cinnamon really adds to the flavor, and I would not have thought of that as an addition. I melted the butter making it easier to mix the dry topping ingredients. This is an excellent, quick to make dish!5 stars

  5. I find with most of the crisp recipes, there is never enough topping. So I used 4 cups of blueberries & a slightly smaller baking dish. The amount of topping was perfect that way. My prep time was 1/2 hr, not 10 min.
    It should also be noted that if you use a glass or corning wear dish, reduce the oven temp by 25 degrees.
    Mine is in the fridge, waiting for the weather to cool down before I turn on the oven, so I can’t comment on the outcome.

      1. I’m sure this works if you use the fresh blueberries. The beginning said you can used fresh or frozen and I didn’t see alternate directions for frozen so I used frozen. Did not work at all. There was like no crisp by the end it had all soaked down and turned into just a compote with oats in it.

      2. I am sorry to hear that. We have not had that problem when using frozen blueberries. But thank you for trying this recipe.

  6. This was absolutely delicious! I used 3 cups fresh cherries (as they are in season) & 2 cups blueberries & it was amazing. The topping was perfect and not too sweet like some of the other recipes. Definitely a keeper, thanks so much Holly!5 stars

  7. I have made this for the fifth time today. It is so easy comes out fantastic and company always enjoys it.5 stars

  8. I started this recipe one hour ago exactly and just put it in the oven! No way is the prep time accurate… very misleading to first time on this recipe. I recommend you correct that. Will see how it turns out, but truly wonder if you did this with helpers!

    1. Hi Ro, sorry to hear you had this issue. I have made crisp many times and it doesn’t take me more than 10-15 minutes to prepare. About 5 minutes to toss the blueberries with the flour mixture and 5 minutes to make the topping.

    2. Not at all misleading. Took me 7 mins max to mix and about 40 min baking. This is simple and tasty! Thanks for the recipie!5 stars

  9. Basically it was good. I especially like the zing of lemon with the blueberries. I found that I had to double the bottom/topping as there was very little and I added more oatmeal than the recipe called for. Otherwise it was good.

  10. My family loved this recipe. I used our own home grown blueberries. They were so sweet so I cut the recommended sugar in half and also added a couple of dashes of cardamon. Delicious!!! Thanks so much☺️5 stars