by HollyBlueberry 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!
Easy Blueberry Crisp
Prep Time 10 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
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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.
Recipe Notes
Nutrition Information
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
REPIN this Easy Dessert Recipe
Can you use fresh blueberries with this?
Definitely!
If using frozen blueberries do they have to be thawed before cooking?
The blueberries do not need to be thawed if using frozen berries.
Easy and delicious!! Perfect for the blueberries I picked and froze from the summer!
Not fancy, and not too sweet. I added the walnuts and I liked the crunch. I strained the frozen blueberries because they had so much liquid in the bag.
Did you thaw the blueberries before hand?
Easy and delicious.
Made this recipe in a Dutch Oven using charcoal briquettes. Turned out great! Thanks for the recipe. The only thing I might do next time is double the topping.
Love the added lemon zest, helps balance out the sweetness from the blueberries!
I made 1 1/2 topping because, well, you can never have too much crisp. :)
Thanks for the recipe, very easy to make.
Delicious! I halved the amount of sugar In the fruit mixture and increased the topping ingredients by 25%. Absolutely recommend and will make again. Thank you for such a great recipe.
Have made this 3 times this month. Love the recipe. It is so easy and delicious. My husband could eat the whole dish – with ice cream of course. I didn’t have a lemon the first time so used a lime. Love it that way so stuck with limes. First time I even liked a recipe enough to add a positive comment.
Mine did not turn out. I’ve made many successful apple crisps, this was my first time using wild blueberries. The topping sunk down, I had to pull out of oven much sooner, as it was about to over bake. I hope it tastes ok, but it doesn’t look very pretty…
This was a flop. Made crisp a hundred times but this flopped. Even did extra topping and it all sunk to the bottom. It’s like eating oatmeal with a lot of blueberries in it. No golden brown or crisp here.
I’m sorry to hear that KT, we have made this many times, as have many readers, with great success. I’m not sure what could have gone wrong. Thank you for trying the recipe.
Mine did the thing – the crisp it sunk into the blueberries. I have made so many crisps over the years and this was a first for me as well. I made extra topping and prior to baking, it was sitting atop the blueberries looking beautiful. I used frozen, unthawed wild blueberries – which are smaller than regular blueberries. I am guessing that had something to do with it. I think I will try this recipe again, but will double up the cornstarch – I substituted it for the flour to thicken in the appropriate increment, but here was waaay to much liquid left in the baking dish.
I haven’t had it sink when I’ve made it. Perhaps because there was more liquid from your berries? It definitely seems that some berries seem to be more liquidy than others (of the same berry). Adding extra cornstarch is a great idea Cyndi. Enjoy!
Not sure how you managed to not have it work, it is almost like a self-working recipe… and even more surprising given that you said you’ve made many crisps before. Probably had mushy blueberries or overcooked it. This was my first crisp in a decade, dead easy and worked perfectly.
Oh my gosh! This is unbelievable and so good. I could go on about this desert, however, you’ll get board….just know I never post my happiness of a recipe….enjoy!
So sorry KT, it didn’t work out for you.
This was super good. I only had 3 cups of blueberries on hand so decided to cut the entire recipe my half. NO!!!!…DO NOT DO THIS!!! Get the proportions for the blueberry part right based on what you have but make MORE of the topping. You won’t regret it.
5 Star in my book! Delicious with frozen yogurt on top, my husband, and son-in-law couldn’t eat it fast enough!!!
This recipe is fantastic! I followed your recommendation on a generous topping by making 1.5 x the recommended amount. A solid keeper!
Great recipe! I changed the cinnamon to 1/2 tsp. since cinnamon is a favourite spice for us. The almonds are a great addition. Thanks for having this recipe on the internet.
Made this delicious crisp yesterday. Followed recipe exactly though I used walnuts in the topping instead of almonds. It was excellent: juicy, fruity but not runny. Bursting with flavor. The topping flavor and texture were perfect.
Love this recipe! Quick! Easy! Delicious!
Yum! I’ve made this blueberry crisp three times in the last few weeks, and it consistently is a winner! In fact, it’s become my teenage son’s favorite breakfast….. All three times I used the optional chopped almonds. My tip is if you choose to leave out the nuts, make up for that half cup with some extra flour and oats, as you need that bulk in the crumble. I also find that baking at 350 degrees for 45 minutes is just perfect; my first attempt at 375 was a bit too hot. Many thanks for such a fabulous recipe!
This is SO good! I actually didn’t have any lemon, so I used lime instead and I loved the tangy-tartness of it. My kids and I agreed we all wish there more CRISP, so next time I’ll double the recipe for that part, but wouldn’t change anything else. Might have to try with lemon when we’ve got some.
Who doesn’t love more crisp ;)
This is so easy and delicious. Comes out perfect everytime. I used 1/2 blueberries and 1/2 strawberries because I didn’t have enough blueberries and it was great! This recipe is a keeper for sure
Sounds delish Pamela!!