Quick and Easy Blueberry Crisp is bursting with sweet, juicy blueberries and a crunchy oat topping. This easy fruit crisp recipe is perfect served warm from the oven topped with a scoop of vanilla ice cream. The easiest dessert recipe EVER!

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The BEST Blueberry Crisp!

Fruit crisps are one of my all-time favorite desserts. Who can resist that bubbling, juicy, syrupy fruit topped with the MOST AMAZING crumble topping?

I’ve tried countless recipes and proportions to get the perfect crisp topping and THIS IS IT!

The perfect crisp topping should be crunchy and crispy. It should hold together in yummy, chunky clusters and should never ever be powdery and dry.

The fruit should be lightly sweetened – just enough so that it isn’t sour, but still keeping a bright and tart flavor that perfectly complements the sweet crumble topping.

The fruit should be perfectly thickened. It should be a syrupy sauce that clings to the berries. Not so thin that it’s watery and not so thick that it gets gummy.

Blueberry Crisp vs Blueberry Crumble

Crisps and crumbles are both dishes of baked fruit with a streusel crumb topping. Traditionally, while a crumb topping would be made of butter, flour, and sugar, a crisp topping would also include oats and/or nuts. The oats will crisp up during baking, while crumble toppings stay more dense and cakey.

As time has gone by, the lines have blurred and the names crumble and crisp are now often used interchangeably.

What kind of oats for fruit crisp dessert

I use old-fashioned rolled oats for the crumble topping. It makes a chunkier, chewier, crispier streusel topping.

Ingredients

Blueberries – I’ve used fresh, but you can also use frozen. No need to thaw first. I’ve made the proportions for this recipe with a 24 ounce container which is the size I find at my local grocer.
Sugar – to lightly sweeten.
Flour – to thicken.
Cinnamon – just a touch for a cozy flavor.
Lemon juice and zest – adds a bright flavor. The zest is optional but lemon and blueberries are ❤❤❤.
Salt – just a pinch brings out the sweet flavor.

For the crumble topping:

Brown sugar – for that sweet, caramely flavor
All-purpose flour – to form the crumbles
Old-fashioned rolled oats – crunchy and chewy crumbles
Softened butter – to hold it all together in crunchy chunks
Cinnamon
Salt

How to make Easy Blueberry Crumble

Blueberry Crisp has to be the easiest dessert to make EVER!

Toss the berries in flour and sugar
Mix the crumble topping and sprinkle on the berries
Bake

How to make – Step by step

Prepare the berries

Toss the berries with the flour, sugar, cinnamon, salt, lemon juice, and lemon zest. Put in a baking dish.

Make the crumble topping

I get the best results by mixing the crumble topping by hand. Use softened but still cool butter. Combine all of the topping ingredients in a bowl and press the mixture together between your fingers until it is mixed and forming clusters.

If you have any problem forming the clusters, just stick it in the fridge for a few minutes to firm up.

Sprinkle the topping on top of the berries and bake

How long to cook

Bake Blueberry Crumble until the berries are bubbly, and the topping is golden brown, about 35-40 minutes. If the topping browns too quickly before the berries are done, cover with a piece of tented foil.

What size baking dish

I used an 8 by 12-inch oval baking dish. You can also use:

8 by 8-inch pan
9 by 9-inch pan
Pie dish
7 by 11-inch pan
Any baking dish that holds about 2 quarts (8 cups)
6 ramekins (8oz each) for individual servings

It’s a good idea to put a baking sheet under your dish when baking to catch any drips, especially if your filling comes up to the top of the dish.

How to make with frozen blueberries

You can make Blueberry Crumble with frozen blueberries. Prepare the filling as directed. You may need to add additional baking time. It’s done when the filling is hot, bubbly, and starting to thicken. (It will thicken further as it cools.)

How to freeze

An unbaked blueberry crisp can be covered and frozen for up to 1 month. Transfer to the refrigerator 1 day before baking.

A baked crisp can be cooled and then frozen for up to 1 month. Reheat in a 350 F oven until hot.

How to store

Cool the crisp to room temperature then refrigerate for up to 3 days. Warm individual portions in the microwave.

Recipe

Blueberry Crisp

Kelly

5 from 9 votes

Print Recipe Pin Recipe

Prep Time 10

Cook Time 35

Total Time 45

Course Dessert

Cuisine American

Servings servings

Calories 340 kcal

Ingredients

For the blueberry filling:

24 oz blueberries (680g, about 5 cups)
⅓ cup granulated sugar 66g
3 ½ tablespoons all-purpose flour 31g
¼ teaspoon cinnamon
⅛ teaspoon salt
2 teaspoons lemon juice 10 ml
finely grated zest from 1 lemon optional

For the crumble topping:

½ cup butter softened 113g
¾ cup firmly packed brown sugar 149g
⅔ cup all-purpose flour 94g
¾ cup old-fashioned rolled oats 74g
¼ teaspoon salt
½ teaspoon cinnamon

Instructions

Preheat the oven to 375°F.
Toss the blueberries, with sugar, flour, cinnamon, salt, lemon juice, and zest. Place in a 2 quart baking dish.
Combine the butter, brown sugar, oats, flour, cinnamon, and salt and press with your fingers until thoroughly combined and clusters form. Sprinkle over blueberries.
Bake on the middle rack for 35-40 minutes or until the fruit is bubbly the top is golden brown. Cover top with a tent of foil if the topping browns too quickly.
Cool for about 10 minutes then serve warm.

Notes

I used an 8 by 12-inch oval baking dish. You can also use:

8 by 8-inch pan
9 by 9-inch pan
Pie dish
7 by 11-inch pan
Any baking dish that holds about 2 quarts (8 cups)
6 ramekins (8oz each) for individual servings

Nutrition

Calories: 340kcalCarbohydrates: 57gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 31mgSodium: 208mgPotassium: 141mgFiber: 3gSugar: 37gVitamin A: 401IUVitamin C: 9mgCalcium: 34mgIron: 1mg

Keyword blueberry crisp, blueberry crumble

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Enjoy, friends!

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