Think you can’t make blueberry crisp at home? Think again! Our recipe uses fresh or frozen blueberries to create this sweet Summer treat.
When I say that crisps are some of my all-time favorite desserts, I’m not kidding.
In fact, we already have a homemade cherry crisp, pumpkin crisp, and an apple crisp listed on the website.
So, adding a blueberry crisp was bound to happen. This recipe features plump blueberries flavored with cinnamon, sugar, and lemon juice.
Then we covered the homemade filling with a sweet oatmeal topping loaded with brown sugar and butter.
Can you think of a better combination of flavors? I certainly can’t. Shall we get started?
How to make blueberry crisp from scratch?
First, start by preheating your oven to 350 degrees F. and buttering or greasing a 2.5 quart baking dish.
If you don’t have that, then try using a 8×8-inch baking dish. Or simply improvise with a casserole dish.
Next, wash and dry the blueberries and place them in a medium mixing bowl.
Toss the berries with the granulated sugar, cornstarch, lemon juice, and ground cinnamon.
Set that bowl aside and grab another medium or large mixing bowl. Also, grab a pastry cutter.
Then, use the cutter to combine the flour, rolled oats, cubed butter, brown sugar, granulated sugar, salt, and ground cinnamon.
After that, pour the blueberry filling into your baking dish. Now, sprinkle the oatmeal topping over the berries.
Afterward, place the berry crisp into the oven to bake for about 30-minutes or until the filling is bubbling around the edges.
Last, remove it from the oven and allow the dessert to cool for about 15-minutes before serving.
That’s it your blueberry crisp recipe is done! Kim and I hope you enjoy the treat and wish you all the best 🙂
Leftovers can be stored in a sealed container, in your fridge, for up to 3-days.
- You can use a food processor to mix the crisp topping ingredients. Not only is it faster, it’s also easier on the hands.
- While we’ve not tried it, this recipe should work for canned blueberry pie filling. Simply pour the filling into a prepared baking dish, make the topping as instructed, and bake.
- If you’re looking for a way to add even more flavor to the finished crisp, consider making our amaretto whipped cream as a topping instead of ice cream.
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- 16 ounces fresh blueberries fresh or frozen; if using frozen, thaw, rinse, and dry well
- ½ cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon freshly squeezed lemon juice
- ½ teaspoon ground cinnamon
- ½ cup all-purpose flour
- 1 cup old fashioned oats
- 8 tablespoons unsalted butter cubed
- ½ cup light brown sugar
- ¼ cup granulated sugar
- ½ teaspoon kosher salt
- ½ teaspoon ground cinnamon
- Preheat the oven to 350°F, and lightly grease a 2 ½ quart baking dish.
- In a medium bowl, toss the blueberries, sugar, cornstarch, lemon juice, and cinnamon until the ingredients are well combined. Set aside.16 ounces fresh blueberries½ cup granulated sugar2 tablespoons cornstarch1 tablespoon freshly squeezed lemon juice½ teaspoon ground cinnamon
- In a separate medium bowl use a pastry cutter or your hands to combine the flour, oats, butter, brown sugar, granulated sugar, salt, and cinnamon until the mixture resembles coarse crumbs.½ cup all-purpose flour1 cup old fashioned oats8 tablespoons unsalted butter½ cup light brown sugar¼ cup granulated sugar½ teaspoon kosher salt½ teaspoon ground cinnamon
- Pour the blueberry mixture into the prepared baking dish. Use your hands to sprinkle the crumb mixture over the blueberries.
- Bake for 30 to 35 minutes or until the crumb topping is golden brown and the blueberries are hot and bubbly.
- Remove from the oven, and allow the crisp to cool for several minutes before serving. Top with vanilla ice cream or whipped topping.