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!
Easy Blueberry Crisp
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
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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Do you have a recipe for, blueberry stovetop dumplings? I’ve made 3 fruits, fresh peach, fresh cherry, and blueberry dumplings. Plus a crisp with all 3 fresh fruits too! Doubled the topping on the crisp. Turned out DeliciOcous!! Peaches were from my sisters tree! Awesomeness! Rhubarb stovetop dumplings are awesome too!
Thanks you!
Igloo
Oh boy, that sounds delicious! We don’t have a specific blueberry dumpling recipe but we do have a peach dumpling recipe you could try and adapt for blueberries! Hope that helps!
Made this exactly as written, but didn’t have almonds. Used fresh locally farmed hblueberries and it turned out perfect! It wasn’t runny and the lemon cuts the sweetness a bit and gives it a nice kick, which we both appreciated. For our tastes, I didn’t and won’t double the topping when I make it again, but will add almonds.
So glad you enjoyed it, Karen!
Made this with frozen blueberries. Found the fruit didn’t gel, quite runny. Perhaps with extra flour it would have. Also as previously commented didn’t need the extra sugar. The topping which I doubled was good.
Glad you enjoyed it, Barb!
This dessert was delicious!!! Made it as written, without the almonds. So easy to make, and so very tasty. Perfect dessert for company. Will be making again and again!!!
I baked my crisp in a 8×11 pan, doubling the topping, plus I added 1/2 tsp. of almond extract to the topping, but did use the 5 cups of blueberries as recommended. It turned out luscious to the eye and so delicious to the palate.
So happy you loved this recipe, Georgian!
If I make a blueberry peach crisp, how much blueberry and how much sliced peaches (I’ll be using fresh fruit). I’ll do a rating once I’ve made the dish.
Hi Nancy, we have this delicious Homemade Peach Crisp recipe you could try. I haven’t tried combining peaches and blueberries but I would keep the 5 cups of fruit the same and sub in 2-3 cups of blueberries for peaches. The rest should be able to stay the same.
A little runny & too sweet. I made this with Alaskan tundra blueberries which are juicy. I put the leftover in the fridge which seemed to firm it up… will use it for vanilla ice-cream topping. I’ve never used almond with the topping so it added a good crunch. More topping mix would have been better. Not a fan for this dessert (with Alaskan blues).
That’s good to know Caroline. We have never made this recipe with Alaskan Tundra Blueberries, thanks for sharing your results!
Yum….just made it. It was easy and so good.
I have done this twice: Both with blueberries and blackberries, and it’s the best crisp recipe I’ve ever run across. Thank you!
This recipe didn’t quite hit the mark, unless what you’re looking for is a Lemon-Blueberry Crisp. There was way too much lemon and it overpowered the blueberries. Ours also came out very soupy, which may be because we used very fresh, larger berries that we had just picked. It would probably be ok if you removed some (lots) of the lemon and perhaps add a bit more thickener for fresh juicy berries.
Easy to put together. Took to a 4th of July party. Topped with vanilla ice cream. None left. Not too sweet. Many compliments!! A keeper recipe to make again.
Outstanding! Super easy. Made 1 and an extra 1/2 hours of crumble top for a perfect coverage.
Fast prep and bake. Delicious.
This was great.
I made a couple of alterations:
Halved the sugar which didn’t seem to make any difference and used chopped pecans.
As someone suggested, I will be doubling the topping for next time.
Hi,
This looks good. Can you use almond flour or coconut instead of regular flour?
Thanks
I’ve never tried the recipe with almond flour. For the fruit, the flour is intended to thicken the juices of the berries. Another reader used cornstarch, and suggested that she would need to double the amount, but if you had extra juices, you could just drain them off. In the topping, I think almond flour would work just fine! Let us know if you try it Kelly!
No salt in the topping ingredients? Seems kind of usual. I thought a little salt was standard in pies, cakes, cooking, and baking in general. I wonder how much better it would be with salt added to the topping ingredients, as I’ve seen in on other websites.
The recipe does not call for salt, but feel free to add some if you’d like! Enjoy!
Very good idea to use up blueberries. All ingredients on hand. Made in a cake pan, prob should have done it and something a little bit smaller.
what size pan
I use a 2qt baking dish but medium size (such as a 9×9 or 8×8) will work just fine.
Hand to heart, I will never make blueberry crumble without lemon again. Well, I might try orange next time, but I have been SCHOOLED. I come from a blueberry family, and you took me to school.
I made this for Christmas dinner dessert and served it with a scoop of vanilla ice cream. It was absolutely perfect.
Has anyone tried it with canned blueberries? was it OK? I cannot get my hands on fresh or frozen… only canned.