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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Great recipe! I love the tip of making a big batch and putting it in the freezer. To make things easier I pulsed the sugar, butter, flour and cinnamon in the food processor. Then added whole walnuts and pulsed to chop them. Finally, combined with the oats in the food processor bowl but did use the blade as to not chop them further. Lastly, I added salt to both the berries and the topping – salt is so necessary in sweet recipes! A pinch to the berries and 1/8ish tsp to the topping.
How could I make this in high altitude?
I haven’t cooked at high altitude but since there is no rise, I can’t see why it wouldn’t work. You may need to adjust cooking time slightly. Let us know how it goes.
I made it and my family LOVED it. Really good! It’s a keeper :)
I have made this 4 more times and it’s so good!
Delicious! Best blueberry crisp I have ever made! I followed the recipe exactly. Perfect mixture of sweet and tart! Loved it!
First time making this and it turned out fantastic! I used coconut oil instead of butter, GF flour and a bit of cane sugar and brown sugar. Left out the cinnamon and almonds as we didn’t have any. My teens LOVED it. We are a pretty healthy family so they said not to use so much sugar next time I make it. I made it last night and I’m sure it will be gone before end of day today. Thank you for the amazing recipe! This has been added to our favorites list :)
This was the third blueberry cobbler recipe I’ve tried this month. I love blueberries and have been looking for the “perfect” recipe. Both of my first two recipes turned out much better than this one though. Neither of them used oatmeal. Maybe the oatmeal “crunch” topping just isn’t for me. It’s a shame. The blueberry, lemon loaf from this site is one of my favs! I was hoping this cobbler would be THE ONE. … The search continues.
Sorry to hear that Mel! I hope you find one you love :)
This is not a cobbler, it is a crisp. Maybe that is why you did not enjoy it.
Came across this recipe in a hurry for Mother’s Day/Birthday celebration and I’m so glad I did. My mom loved it and said she could eat it all herself and could go for another one! It didn’t have a bunch of sugar and used ingredients we already had on hand. It turned out wonderful. I did use 3 cups of frozen blueberries and extra cinnamon but left the rest the same (minus optional nuts). And cooked it in a deep glass pie plate. Mom loved it and the plus for me was this was just super super easy to put together and bake. THANK YOU!!
Yay! That is awesome Willow! So happy to hear she loved it :)
Can steel cut oats be used for this recipe?
Hi Beverly, we have only made this recipe as listed. But steel cut oats do take longer to cook so they might not be fully cooked by the time this recipe is done.
Hi. Stupid question. Do you cook the oats first or do you add them raw?
Great question Maria, they’re added to the mixture raw.
Will this recipe come out ok without lemon?
It sure will Shari, lemon is added just for flavor.
This is a GREAT recipe. The flavors meld beautifully and it is easy to make. It is also very delicious.
It is not overly sweet as some of these recipes tend to be.
This is Amazing & oh so easy! But I’ve only been using half the butter. I’m making another batch now & see that this time I’m using more butter. Also I substituted pancake mix for flour used xtra oats for xtra crisp & use chopped walnuts! This is my 3rd time making it within 2 months. It’s usually gone in 3 days! (I live alone) I’m just hoping it’ll be as good using the right amount of butter because it was great when I only used half! And for everyone who likes xtra crisp don’t be afraid to put xtra oats or walnuts! Yummy!
So happy you love it Etta!
Absolutely amazing!!! Made it for breakfast and served it with some Greek yogurt. Since I can’t eat the whole thing in one sitting, should I refrigerate leftovers?
Hi Diana, You can store it on the counter, covered, for 2-3 days, or cover it with plastic wrap and store in the refrigerator for up to 5 days. You can also freeze individual portions in airtight containers or a freezer bag! Enjoy :)
Can this be made in a 13×9 pan? My 2 quart pan was lent out & not returned.
Hi Jen, you can definitely try! A 9×13 is a bit larger than most 2QT dishes so it will be a bit thinner and may cook a bit faster so just pay attention to that and you should be good to go.
Delicious and a perfect dessert!
I love the printing so easy to do, I was looking for a recipe to use which is easy on the budget can’t wait to try the rice pudding. Thank-you for being on line.
I’m so glad you’re enjoying the recipes Alice! I hope you love the rice pudding, it’s my husband’s all time favorite dish!
Was looking for a quick and easy recipe for our pounds and pounds of blueberries when I ran across your recipe. I used dark brown sugar in place of regular brown sugar so I decreased the amount slightly. I used old fashioned oats and added one thinly sliced granny smith apple. Turned out DELICIOUS!!! Truly, it tasted so good. Not too sweet, not too tart, just perfect. Thank you!!!
Those additions sound yummy Leslie! So happy you loved it.
This is sooooo good!!!
So glad you enjoyed the crisp Julie!
Can you use other than oats——something I’ve disliked for 75 yrs—I love the berries!
I haven’t tried it but extra coconut or nuts should work just fine!
This is a sturdy crisp- the juices don’t run out when you scoop the first serving. It is thick like a pie and so good! I only had 4 cups of blueberries but it came out fine.
I am so glad you liked the crisp!
The Whole wheat flour could have had something to do with why it was dry, also with the oats in this, you need to really work the butter in a lot with your hands until you get that desired crumb consistency.
I’ve been a crumb enthusiast my whole life and this recipe is one of the best I have ever had. I am gf and used an ap gf flour and it turned out perfectly. You should try it again with the white flour as the recipe states and then come back here to change your rating to 5 stars.
loved the blueberry crisp recipe. great idea about freezing the topping for later use!
So glad you loved this recipe Donna!