If you're looking for an easy-to-make delicious blueberry dessert, this Blueberry Crisp is just what you need! Filled with plenty of juicy blueberries and topped with a cripsy oatmeal topping.
Easy-to-make blueberry crisp
Blueberry crisps are so easy to make, and my one-bowl method makes it even easier than ever. Use fresh or frozen blueberries for a delicious dessert that can be enjoyed year-round.
When I make this crisp, I first mix up the filling and then place it in a greased baking dish. And then I use the same mixing bowl for the topping. No need to clean it before making the topping. Any sugar or berry juice left behind in the bowl mixes right into the topping. One less dish to clean is always a good thing!
If you love simple fruit crisps, you'll also want to try my raspberry crisp and cranberry apple crisp.
Key ingredients
- Blueberries - Fresh or frozen blueberries can be used.
- Oats - I like to use old-fashioned oats because they have more texture. One-minute quick-cook oats can be used, too.
- Sugar - Two types of sugar are used in this recipe. Granulated sugar is used with the filling, and brown sugar is used in the topping.
- Lemon - Adds a perfect balance to the blueberries. You'll use both the zest and the juice.
- Butter - I use regular salted butter.
- Flour - Used to thicken the berries in the filling and in the topping. Use all-purpose flour.
- Spices - A touch of ground cinnamon is added to the topping for just a hint of flavor.
How to make blueberry crisp
- Place blueberries, lemon zest, lemon juice, granulated sugar, and flour in a mixing bowl. Toss gently so the berries are covered with the flour and sugar.
- Put berries into a greased 8x8-inch baking dish.
- Using the same bowl, put oats, flour, brown sugar, cinnamon, and salt, and toss lightly.
- Add melted butter and stir until the oats are coated.
- Place oats over the blueberries and spread evenly across the top.
- Bake in a preheated 375°F oven for 35-40 minutes, until the topping is golden and the center of the blueberries is bubbly.
Recipe tips
- If using frozen blueberries, don't thaw. Add frozen and increase baking time by 10-15 minutes.
- If the topping browns too much, place a piece of foil loosely over the top until the filling is bubbly.
- The filling has to be bubbly for it to thicken. Keep in mind, that this won't become very thick like a pie or jam. If you prefer a thicker filling, add another tablespoon of flour.
- Eat warm or at room temperature.
- Store cool crisp covered at room temperature for 2-3 days or in the refrigerator for 3-4 days.
Blueberry crisp variations
- Make it a peach blueberry crisp! Add 1-2 cups of sliced peaches to the mixture. Mix in an additional 2 tablespoons of flour.
- Add a chopped, tart apple to the filling. Peel and cube an apple and bake until the apples are soft.
- Use wild huckleberries instead of the blueberries.
- Add ½ cup of chopped walnuts or pecans to the topping.
Frequently asked questions
Cool and then cover and store at room temperature for 2-3 days or in the refrigerator for 3-4 days.
To reheat the whole crisp, place in a preheated 350°F oven for about 15 minutes.
More delicious recipes with blueberries
- Blueberry Banana Bread
- Buttermilk Blueberry Muffins
- Blueberry Bundt Cake
- Buttermilk Blueberry Pancakes
- Blueberry Banana Muffins
- Blueberry Coffee Cake
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Check out all my delicious desserts!
Blueberry Crisp Recipe
Equipment
Ingredients
Filling
- 5 cups blueberries
- ⅓ cup granulated sugar
- 3 tablespoons flour
- 1 zest from one lemon
- 1 tablespoon lemon juice
Topping
- ¾ cup oats (old fashioned or rolled oats)
- ¼ cup flour
- ¼ cup brown sugar
- ½ teaspoon cinnamon
- ⅛ teaspoon salt
- ¼ cup butter (melted)
Instructions
- Preheat oven to 375°F.
Filling
- Place blueberries, lemon zest, lemon juice, granulated sugar and flour in a mixing bowl. Toss gently so the berries are covered with the flour and sugar.5 cups blueberries, ⅓ cup granulated sugar, 3 tablespoons flour, 1 zest from one lemon, 1 tablespoon lemon juice
- Put berries into a greased 8x8 inch baking dish.
Topping
- Using the same bowl, put oats, flour, brown sugar, cinnamon and salt and toss lightly.¾ cup oats, ¼ cup flour, ¼ cup brown sugar, ½ teaspoon cinnamon, ⅛ teaspoon salt
- Add melted butter and stir until the oats are coated.¼ cup butter
- Place oats over the blueberries and spread evenly across the top.
- Bake in a preheated 375°F oven for 35-40 minutes, until the topping is golden and the center of the blueberries is bubbly.
Notes
- If using frozen blueberries, don't thaw. Add frozen and increase baking time by 10-15 minutes.
- If the topping browns too much, place a piece of foil loosely over the top until the filling is bubbly.
- The filling has to be bubbly for it to thicken. Keep in mind, that this won't become very thick like a pie or jam. If you prefer a thicker filling, add another tablespoon of flour.
- Eat warm or at room temperature.
- Store cool crisp covered at room temperature for 2-3 days or in the refrigerator for 3-4 days.
- Make it a peach blueberry crisp! Add 1-2 cups of sliced peaches to the mixture. Mix in an additional 2 tablespoons of flour.
- Add a chopped, tart apple to the filling. Peel and cube an apple and bake until the apples are soft.
- Use wild huckleberries instead of the blueberries.
- Add ½ cup of chopped walnuts or pecans to the topping.
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
fwg says
Tastes good
Kathy says
Thanks so much! I'm glad you enjoyed it!