Enjoy this simple & easy Blueberry Crisp all year long! The sweet juicy blueberry filling and crisp golden oat topping is a delicious dessert combination that takes only 10 minutes to prep. Serve it warm with a scoop of vanilla ice cream.
If you’re looking for a quick and easy dessert, this is it! It’s so simple to whip together for a tasty summer (or anytime) treat or bring to a cookout for everyone to enjoy.
With the addition of our secret ingredient, lemon (zest and juice), you’ll soon get addicted to this delightfully sweet yet crunchy oat-topped recipe.
The glorious combination of citrus and berry really ups the flavor profile, and it makes this lemon blueberry crisp sing—and trust us, the recipe requests will follow!
If you want an equally delicious treat, try our Blueberry Cobbler with Cookie Dough Crust and this incredible No-Bake Blueberry Cheesecake Pie. Insanely good!
With some berries and simple pantry ingredients, you can make your recipe for fresh blueberry crisp with 10 minutes of prep work.
FOR THE JUICY FILLING
Fresh Blueberries - the star of the recipe! You can use frozen blueberries.
Sugar - granulated white sugar is recommended.
Flour - all-purpose flour helps thicken the crumble topping.
Ground Cinnamon - for a hint of flavor.
Fresh Lemon - both the zest and lemon juice for a little citrus punch.
FOR THE CRUMBLY TOPPING
Butter - we use salted since that’s what we usually have on hand.
Brown Sugar - light or dark brown sugar WILL WORK IN THE RECIPE.
Flour - all-purpose (see notes for substitutions)
Rolled Oats - we prefer the taste and texture of old-fashioned oatmeal
Pecans - or your favorite chopped nuts like walnuts or almonds.
Ground Cinnamon & Ground Nutmeg - for a little warm spice flavor.
- Vanilla or cookie dough ice cream
- Maple syrup
- Whipped cream
To start, place your oven rack in the center position and preheat your oven to 375 degrees F.
Step 1 - Prep Lemon
Zest the whole lemon, then cut it in half and squeeze the juice from one half.
PRO TIP - we like to use a Microplane to zest like a pro!
Step 2 - Mix Filling
In a medium bowl, toss blueberries (washed & dried), granulated sugar, lemon zest, lemon juice (approximately 1 tablespoon), and 3 tablespoons of flour together.
Then, place the blueberry mixture in a 2-quart baking dish.
Step 3 - Mix Topping
Next, give the same bowl you mixed your blueberries a quick wipe, and then combine the butter, brown sugar, old-fashioned oats, flour, nuts, cinnamon, and nutmeg with a fork.
PRO TIP - Reusing the same bowl makes this a one-bowl, one-pan recipe!!
Spread the topping over the blueberry filling.
Step 4 - Bake
Place in the oven with a cookie sheet underneath and bake for 35-40 minutes or until the top is golden brown and the fruit is bubbly. Cool slightly and serve warm or at room temperature.
Tips & Tricks
- You can use any 2-quart baking dish to make your blueberry crisp. We like to use our 9-inch pie pan or a 9x9 baking dish.
- If you're not a fan of pecans, you can leave them out or swap them for your favorite nut, like walnuts or almonds.
- To prevent an oven cleanup nightmare, place a cookie sheet under your fruit crisp while it’s baking. Baked-on fruit is HARD to clean!
- You can mix and match the fruit combinations in the recipe. Try blueberry peach, blueberry apple, or strawberry rhubarb.
- In our opinion, vanilla ice cream is a must for serving!
Frozen Blueberry Recipes
Baked Blueberry Oatmeal Cups
Blueberry Oat Bars
How to Store a Blueberry Crisp
Refrigerator - Store any leftover crisp in the refrigerator in an airtight container. If desired, reheat slightly on high power in the microwave.
Freeze Before Baking - Prepare the recipe as directed and cover it tightly with plastic wrap and then foil. Freeze for up to one month. To bake the blueberry crisp from frozen, preheat your oven to 375 degrees F and bake for about 50-60 minutes or until hot and bubbly.
Freeze After Baking - Freeze your crisp in an airtight container for up to 3 months. Don’t forget to label and date it.
Make-Ahead - Make the recipe for blueberry crisp with oats ahead and then refrigerate until ready to bake. Follow the baking instructions when ready to serve. You can also make a batch of topping and freeze it for later. When you have fresh fruit, prep it and add your frozen crumbly oat topping and bake as instructed.
We like to use a deep-dish 9-inch pie plate to make a fruit crisp, but any 2-quart oven-safe baking dish would be great.
We suggest using gluten-free rolled oats in the topping instead of regular oats. Also, instead of all-purpose flour or whole wheat flour, use almond flour in the topping and use corn starch in the fruit filling. Omit the butter and use coconut oil in the topping mixture to make it dairy-free.
Yes, you can use frozen blueberries to make a blueberry crisp recipe, the same as you would fresh berries. However, you may want to increase the amount of flour (or cornstarch) in the berry filling by 1 tablespoon due to the higher moisture content. You also want to increase the cooking time to approximately 45 minutes.
More Fruit Dessert Recipes
Brownie Strawberry Shortcake
Berry Icebox Cake
Blueberry Tart with Puff Pastry
Cherry Pie Bombs
Love this Blueberry Crisp recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down.
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Easy Blueberry Crisp Recipe
- medium mixing bowl
- 2-quart baking dish
- Spatula or cooking spoon
- 5 cups blueberries (fresh or frozen)
- 2 tablespoons granulated white sugar
- 3 tablespoons all-purpose flour
- ½ teaspoon cinnamon
- 1 lemon
- ¼ cup butter (cut into small pieces)
- ½ cup brown sugar (light or dark)
- ¼ cup all-purpose flour
- ¾ cup oats (old-fashioned or quick)
- ½ cup pecans chopped (or other nuts optional)
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- Place your oven rack in the center position and preheat your oven to 375 degrees F.
- Zest the whole lemon. Then cut it in half and squeeze the juice from one half (about 1 tablespoon).
- In a medium bowl, toss blueberries (washed & dried), granulated sugar, lemon zest, lemon juice (approximately 1 tablespoon), cinnamon, and 3 tablespoons of flour together. Then, place the blueberry mixture in a 2-quart baking dish.
- Give the same bowl you mixed your blueberries a quick wipe, and then combine the butter, brown sugar, old-fashioned oats, flour, nuts, cinnamon, and nutmeg with a fork. It should be a bit coarse.
- Place in the oven with a cookie sheet underneath and bake for 35-40 minutes or until the top is golden brown and the fruit is bubbly. Cool slightly and serve warm or at room temperature.
- BAKING DISH: You can use any 2-quart baking dish to make your blueberry crisp. We like to use our 9-inch pie pan or a 9x9 baking dish.
- NUTS: If you're not a fan of pecans, you can leave them out or swap them for your favorite nut, like walnuts or almonds.
- CLEAN UP: To prevent an oven cleanup nightmare, place a cookie sheet under your fruit crisp while it’s baking. Baked-on fruit is HARD to clean!
- FRUIT: You can mix and match the fruit combinations in the recipe. Try blueberry peach, blueberry apple, or strawberry rhubarb.
This crisp is super tasty and I love the versatility of this recipe!
Erin Henry says
Yes, a very versatile recipe that never disappoints! Enjoy it all summer or winter long.
We make this every year for the holidays! My family loves it! Crisps are super easy to make, but taste like you've been slaving all day in the kitchen!
Erin Henry says
Thanks for giving the recipe a try! It's so easy, and everyone just loves it! We make it at the holidays as well.
This blueberry crisp was so good, my only complaint was that I let my kids eat it, now I have to let them have it and not have it all to myself.
Erin Henry says
That is a common issue 🙂 Not wanting to share, that is. You should make one just for yourself!