Blueberry Crisp — This EASY blueberry crisp is topped with a crunchy oat topping that’s impossible to resist! This fruit crisp is delicious as is, but you could also serve it with a dollop of whipped cream or a scoop of ice cream.
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The BEST Blueberry Crisp Recipe
I love crumble topping anything and when paired with big juicy blueberries, I can’t resist. Even better when it’s a fast, easy, no-mixer, flexible recipe.
The sweet, juicy blueberries contrast perfectly with the crispy and crumbly oatmeal-based topping. I much prefer this to blueberry pie because there’s no crust to make and roll out. Instead, there’s a crumble topping, which trumps pie crust every day of the week.
I tried to keep the blueberry crisp a bit healthier and skipped the whipped cream and ice cream, but no doubt it would be amazing a la mode.
Blueberry Crisp Ingredients
For this easy blueberry oatmeal crisp, you’ll need the following basic ingredients:
- Fresh blueberries
- Granulated sugar
- Lemon juice
- Unsalted butter
- Brown sugar
- Old-fashioned oats
- All-purpose flour
Note: All ingredients amounts are listed in the recipe card section when you keep scrolling down.
How to Make Blueberry Crisp
To make this classic blueberry crisp with oatmeal topping, follow these easy steps:
- First add the blueberries, granulated sugar, lemon juice, and cornstarch to a bowl and toss gently to combine.
- In a separate large bowl, add the butter, brown sugar, oats, flour, and salt. Using two forks (or a pastry cutter, if you have one), cut the butter into the dry ingredients until small pea-sized clumps form.
- Give the fruit another stir and turn out into a greased pie plate.
- Sprinkle the crumble mixture over the berries.
- Then bake for about 45 to 50 minutes. You’ll know the crisp is done when the juices are bubbling around the edges and the topping is golden brown.
Serve this homemade blueberry crisp with some whipped cream or whipped topping, or a scoop of vanilla ice cream for a decadent treat.
Tips for the Best Blueberry Crisp
Feel free to mix-and-match the blueberries with other fresh or frozen fruit like strawberries, raspberries, peaches, or nectarines. Aim for a total of 4 cups of fruit.
When you first add the oatmeal topping on top of the blueberry layer, it’ll look like you’ve made way too much. The crisp topping actually sinks into the blueberries as the crisp bakes, so it winds up being the perfect amount!
One last note: when you bake the blueberry crisp, place the pie dish on a cookie sheet. This way, if the filling spills over at all the cookie sheet will catch the mess and it won’t stick to the bottom of your oven!
Blueberry Crisp FAQs
Old-fashioned (or rolled) oats are the only kind of oats that work on top of fruit crisps like this one. The old-fashioned oats crisp up nicely and become golden and chewy in the oven.
No, you cannot use quick cook oats for this recipe. Quick or instant oats are more finely ground than old-fashioned (rolled) oats and they’ll make the crisp topping too dry. Plus, instant oats won’t make the crisp topping appropriately crispy and chewy!
I used fresh blueberries because they’re in season, but I think you could get away with frozen. In this Raspberry Peach Crisp, I used frozen berries and baking with frozen fruit is cheaper and available year-round. Just watch the baking time if you opt for frozen because it will likely increase a bit.
Most likely, yes! Do NOT thaw the berries beforehand. Toss them with a little extra cornstarch (they’ll release more moisture than fresh berries) and add a few extra minutes to the bake time.
Yes, this blueberry oat crisp recipe may be doubled and baked in a 9×13-inch baking dish. Baking time will not double – it may increase by 5-10 minutes, if that.
There are a few reasons why your blueberry crisp filling is runny. If you just pulled it out of the oven and the filling is still piping hot, that could be the first issue. The crisp filling sets up as it cools.
The other issue could be that you didn’t use enough cornstarch OR you used flour instead of cornstarch in the filling. If you only have flour on hand, you’ll need to use more than the recipe calls for because cornstarch is a stronger thickening agent than flour.
Blueberry crisp features an oatmeal topping, while blueberry crumble is essentially the same dish minus the oats.
As the blueberries cook, they release a lot of moisture. That’s wonderful, because that moisture is FLAVOR. However, if you make this recipe without the cornstarch you’ll end up with a blueberry soup or a soggy blueberry crisp at best. The cornstarch thickens the filling and prevents it from becoming soupy.
You don’t have to refrigerate it since it’s a cooked fruit dessert. I store my crisp on the counter, covered in plastic wrap for up to 3-4 days.
However, you can also store it in the refrigerator. As time passes, the crispness of the crispy topping will diminish and it will become softer. This is just the nature of a crisp and there’s nothing you can do about it.
You can also freeze extra blueberry crisp, although the crumble topping will not retain crispiness after you thaw it and the texture will change.
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- 4 cups fresh blueberries
- 1/2 cup granulated sugar
- 2 tablespoons lemon juice
- 2 tablespoons cornstarch
- 6 tablespoons unsalted butter, cold (3/4 of 1 stick)
- 1/2 cup brown sugar
- 1/2 cup old-fashioned whole-rolled oats (not quick cook or instant)
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt, or to taste
- whipped cream, whipped topping, or ice cream, optional for serving
- Preheat oven to 350F. Spray a 9-inch pie dish with cooking spray; set aside.
- Tp a large bowl, add the blueberries, granulated sugar, lemon juice, cornstarch, and toss gently to combine until all white traces have disappeared; set aside.
- To a separate large bowl, add the butter, brown sugar, oats, flour, salt, and using two forks, cut the butter into the dry ingredients until small pea-sized clumps and some sandy bits form; set aside.
- Give the fruit another stir and turn out into the prepared dish, scraping out and including any juice that collected in the mixing bowl.
- Evenly sprinkle the crumble mixture over the berries. It looks like a lot when sprinkling, but as the crisp bakes, it seeps down into the berries and it turns out to be just the right amount.
- Place pie dish on a cookie sheet (insurance is case there’s an overflow in the oven) and bake for about 45 to 50 minutes. If using frozen fruit, baking time may vary. Crisp should be bubbling a bit near the edges of dish and topping should be very lightly golden browned and set.
- Place pie dish on a wire rack to cool for at least 15 minutes before serving. Optionally serve with whipped cream, whipped topping, or ice cream.
- Crisp will keep airtight at room temp for up to 3-4 days, noting that the topping will soften as time passes. It can be frozen for up to 3 months, but again, the topping will not retain its crispiness upon thawing it.
Recipe adapted from my Raspberry Peach Crisp
Amount Per Serving: Calories: 339Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 31mgSodium: 86mgCarbohydrates: 51gFiber: 3gSugar: 36gProtein: 3g
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Originally published May 22, 2019 and republished June 2, 2023 with updated text.