Blueberry Crisp

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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.

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.

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 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 skipped the whipped cream and ice cream this time, but I’ve no doubt the blueberry oatmeal crisp would be amazing a la mode.

DELICIOUS & EASY!!  I’ve made the Blueberry Crisp about 8 times now all summer long and now using my frozen picked blueberries. Perfect for guests [as a] last minute desert.

Tabi
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.

Blueberry Crisp Ingredients

To make blueberry crisp with oatmeal topping, you’ll need the following basic ingredients: 

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

Note: All ingredients amounts are listed in the recipe card section when you keep scrolling down.

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.

How to Make Blueberry Crisp

To make this classic blueberry crisp, follow these easy steps:

  1. First add the blueberries, granulated sugar, lemon juice, and cornstarch to a bowl and toss gently to combine. 
  2. 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. 
  3. Give the fruit another stir and turn out into a greased pie plate.
  4. Sprinkle the crumble mixture over the berries.
  5. 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. 

Is Your Blueberry Crisp Bubbling Over? Do This!

Place the pie dish on a cookie sheet when you bake it. 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 — 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.

Recipe FAQs

Can I make This recipe with frozen blueberries?

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.

Can I use a different type of fruit in the filling?

Yes! Feel free to mix-and-match the blueberries with other fresh or frozen fruits like strawberries, raspberries, peaches, or nectarines. Aim for a total of 4 cups of fruit.

Can crisp topping be made with instant oats?

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!

Can I Double This Recipe? 

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.

Why is my blueberry crisp 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.

What does the cornstarch do? Can it be omitted or substituted?

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.

Storage and Freezing Instructions

At room temperature: I store my crisp on the counter, covered in plastic wrap for up to 3-4 days.

In the fridge: Cover with plastic wrap and chill for up to 5 days. 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.

In the freezer: Cover tightly or transfer to an airtight freezer container. Freeze for up to 3 months. When ready to eat, thaw overnight in the fridge. The oatmeal topping will not retain crispiness after you thaw it and the texture will change.

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4.45 from 100 votes

Blueberry Crisp

By Averie Sunshine
🫐🙌💙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.
Prep Time: 10 minutes
Cook Time: 45 minutes
Cooling Time: 15 minutes
Total Time: 1 hour 10 minutes
Servings: 8 servings
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Ingredients  

  • 4 cups fresh blueberries
  • ½ cup granulated sugar
  • 2 tablespoons lemon juice
  • 2 tablespoons cornstarch
  • 6 tablespoons unsalted butter, cold (3/4 of 1 stick)
  • ½ cup brown sugar
  • ½ cup old-fashioned whole-rolled oats, (NOT quick cook or instant)
  • ½ cup all-purpose flour
  • ¼ teaspoon salt, or to taste
  • whipped cream, whipped topping, or ice cream, for serving (optional)

Instructions 

  • 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.

Notes

Storage: 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

Nutrition

Serving: 1, Calories: 339kcal, Carbohydrates: 51g, Protein: 3g, Fat: 12g, Saturated Fat: 7g, Polyunsaturated Fat: 4g, Cholesterol: 31mg, Sodium: 86mg, Fiber: 3g, Sugar: 36g

Nutrition information is automatically calculated, so should only be used as an approximation.

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Originally published May 22, 2019 and republished June 2, 2023 with updated text.

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Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.

Recipe Rating




Comments

  1. 5 stars
    Perfect blueberry crisp! This is my go-to crisp recipe for peaches and berries. My only complaint is that I want more crisp!

  2. 5 stars
    Delicious and easy to make. Next time I will probably add more cornstarch as it was quite runny despite having it sit. I added cinnamon to the topping because my husband loves cinnamon.

  3. 5 stars
    Delicious and easy to make. Next time I will probably add more cornstarch as it was quite runny despite having it sit. I added cinnamon to the topping because my husband loves cinnamon.

    1. Thanks for the 5 star review and glad it was delicious and easy! Yes for next time if you like it tighter and less runny, add more corn starch which is dependent on personal preference and also some blueberries are just juicer than others. I am sure the cinnamon was a lovely touch on the topping!

  4. 5 stars
    Delicious!! Picked 6 cups of blueberries off my bushes and made this an hour later. I used instant regular oatmeal packets I already had since they were rolled oats. Sprinkled cinnamon and sugar on top before it went in the oven. Thank you for the recipe!

  5. 5 stars
    Delicious!! Picked 6 cups of blueberries off my bushes and made this an hour later. I used instant regular oatmeal packets I already had since they were rolled oats. Sprinkled cinnamon and sugar on top before it went in the oven. Thank you for the recipe!

    1. Thanks for the 5 star review and glad this was delicious!

      I am jealous you have blueberry bushes! Swoon!