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

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 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.
4.92 from 244 votes↑ Click stars to rate now!
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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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About the author

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. I only had 4 cups of fresh blueberries and a loaf pan, so I made a few adjustments to the recipe with a little less stuff throughout and dropped the temp to 425°. This recipe is a real winner! Didn’t say how much zest, so I added what I thought and, well, i love lemon and blueberry! Lol so, it’s zingy! But it is perfect. Blueberries and almonds are also quite a pair definitely use salted butter to make the fat in your blood sing! anyways, thanks so much for this recipe! It’s going in my cookbook.
    Also, I just tossed my blueberries with all my stuff right in my loaf pan. No second bowl necessary!5 stars

  2. Holly, this blueberry crisp recipe is the bomb! I made a few changes. I doubled the topping (which my hubby loved). I also used half frozen and half fresh blueberries. It gives it a really nice texture. Instead of lemon juice and sugar, I tossed the blueberries with 1 small package of lemon jello and half the flour. I use the lemon jello because that is how my mom made it. She’s gone now, so it reminds me of her when I make blueberry crisp. Thanks for sharing your recipe, Holly! I have now found my forever blueberry crisp recipe, thanks to you!

      1. Hi Trudy, it sounds like Miss Beth uses the powdered Lemon Jello packets in place of the lemon juice and sugar! Hope that helps.

  3. I forgot to add, I added a couple of tablespoons of Clear Gel powder in with the blueberries. Was still juicy but not runny. Just in case this helps someone.4 stars

  4. Made this for my husband last week. He said the best he ever tasted so I am making him another one. Thank you for posting the recipe.4 stars

  5. This recipe was delicious, however I did find it to be very runny. The blueberry filling did not thicken. I used frozen blueberries which might have made it runnier, than fresh. The lemon zest and the lemon juice made it very lively!4 stars

    1. Hi Laurie, that could be why. You can always try tossing them with a little additional flour to help it thicken up slightly.