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.
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.
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.
More Fruit Desserts You’ll Love
- Blueberry Cobbler – Classic!
- Baked Apples
- Strawberry Rhubarb Pie – Summertime favorite!
- Raspberry Chocolate Swiss Roll
- Easy Strawberry Shortcake – Make ahead!
Ingredients
- 5 cups blueberries fresh or frozen
- 2 tablespoons granulated sugar
- 3 tablespoons all-purpose 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 sliced almonds 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
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dessert
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I’ll be honest – I’m surprised by the positive reviews. I made this tonight & the “crisp” topping was so dry, it was inedible. I make crisp often, and I thought the topping needed a LOT more butter (it did not come close to a crumbly texture — it continued to look like just a pile of dry ingredients).
I did use whole wheat flour; otherwise, I followed the recipe exactly as written.
I’m sorry to hear that Ami. We’ve made this recipe countless times and it does get great reviews, so I can’t say for sure what went wrong for you.
Whole wheat flour absorbs alot more moisture than AP. They recipe as written before eating it, otherwise it’s not a fair review.
Our family loves this recipe! I think I’ve made it every week over the past couple months.
Blackberries have been a great price, so I’ve added or just substituted blackberries for blueberries. Same delicious (and easy) results. Thank you!
Great addition! That sounds delicious Angie!
My go to recipe for fruit crisp! 5star.
Made it last night for the family and it was delicious! They are it up in no time. I did add a tad more sugar and pinch more lemon juice. Also used walnuts in the topping since that’s all we had, but it was still delicious. Topping covered all of the blueberries, but I think next time I’ll make a double batch of the topping since the kids like that part best. I used a 9×11 pan and baked for 40 minutes. Kids are already asking when I can make it again!
So glad your family loved this recipe Gracey!
Can you put this over a graham cracker crust?
I’ve only made the recipe as written, but that sounds delicious! Let us know how it works if you try it Janacae!
Self rising or all purpose?
All purpose
When using frozen blueberries, do you need to drain them after they’re thawed?
I use them right from frozen without draining (or thawing) and just up the cook time.
What is the secret ingredient?
Can this recipe be doubled for a 9×13 pan?
While I haven’t tried it Dawn, I think you could double this recipe for a 9×13. You may want to check it a few minutes earlier, but likely the bake time will be similar. Let us know how it works for you if you double it!
Farmer’s market blueberries are perfect for this crisp Elaine!
Don’t dream, make the crisp :)
There’s just something about a good fruit crisp that screams summer! Especially blueberry, yum!
I agree, summer summer summer!
Fruit crisps are my favorite dessert this time of year! I can’t wait to try this one.
You’ll love it Allison!
The blueberries are so good right now, I can’t wait to try this recipe! My kids will love it!
Perfect timing Jamie!
Easy to prepare, and very tasty. I added 1/4 cup ground almond flour to the topping mixture to bulk it up a bit.
So glad you loved it Amanda!
I’ve made this three times in the last month. Love it!
So glad you love it Matt!
Which size 2 quart dish should I use – the 8″x 8″ or 8″ x 11″? Both have 2 quart capacity.
8×8 would be best.
If using frozen blueberries should you defrost first?
I felt that the fruit to topping ratio was off. I would have liked more of the topping. But we still enjoyed it.
I ABSOLUTELY LOVE YOUR RECIPES; THEY A SO EASY N PREPARATION IS SHORT; i ‘VE TRIED SEVERAL N I LOVE’