This 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.

Blueberry Crisp in pie dish with serving missing

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. In fact, I adapted my Raspberry Peach Crisp to create this blueberry crisp recipe, I used used blueberries rather than raspberries and peaches.

The sweet, juicy blueberries contrasted perfectly with the crispy and crumbly oat-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 it healthier and skipped the whipped cream and ice cream, but no doubt it would be amazing a la mode.

I used fresh blueberries because they’re in season, but I think you could get away with frozen. In the 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 may change.

Or mix-and-match with other fresh or frozen fruit like strawberries, raspberries, peaches, or nectarines. Aim for a total of 4 cups of fruit.

Blueberry Crisp Ingredients

For this easy berry crisp recipe, you’ll need: 

  • Fresh blueberries
  • Granulated sugar
  • Lemon juice
  • Cornstarch
  • Unsalted butter
  • Brown sugar
  • Old-fashioned oats 
  • All-purpose flour
  • Salt

Blueberry Crisp in pie dish with bowl of fresh blueberries in the background

How to Make Blueberry Crisp

To make this simple berry crisp, 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 easy blueberry crisp with some whipped cream or whipped topping, or a scoop of vanilla ice cream. 

Tips for the Best Blueberry Crisp

The most important thing to remember is that you cannot use quick cook or steel cut oats for this recipe. 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. 

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 - Sweet, juicy blueberries topped with a crispy, crumbly topping! Easy, one bowl, no mixer dessert that's an all-time favorite!! (Never bother with blueberry pie again because this is so much better!)

More Blueberry Desserts: 

Blueberry Crisp
Yield: 8 servings

Blueberry Crisp

Prep Time 10 minutes
Cook Time 45 minutes
Cooling Time 15 minutes
Total Time 1 hour 10 minutes

This 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.

Ingredients

  • 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

Instructions

  1. Preheat oven to 350F. Spray a 9-inch pie dish with cooking spray; set aside.
  2. 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.
  3. 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.
  4. Give the fruit another stir and turn out into the prepared dish, scraping out and including any juice that collected in the mixing bowl.
  5. 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.
  6. 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.
  7. 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.
  8. Crisp will keep airtight at room temp for up to 5 days, noting that the topping may soften as time passes.

Notes

Recipe adapted from my Raspberry Peach Crisp

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 339Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 31mgSodium: 86mgCarbohydrates: 51gFiber: 3gSugar: 36gProtein: 3g
© Averie Sunshine
Cuisine: American / Category: Crisps

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