Skip to Content

Blueberry Crisp

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.

A scoop of ice cream on the blueberry crisp.
Nothing beats a tasty crisp topped with vanilla ice cream!

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?

The crisp served in a decorative square.
Fresh blueberry crisp is one of my favorite desserts.

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.

Berries, corn starch and other ingredients in a bowl.
If you think there’s too much cinnamon in the recipe, then use less.

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.

Butter, oats, and other ingredients in another bowl.
A pastry cutter is the best way to mix the topping ingredients.

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.

Berry filling and topping transferred to a baking dish.
The recipe uses a 2.5 quart baking dish.

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.

An aerial view of the fresh baked berry crisp.
Let it cool for a few minutes before serving.

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.

Top-down view of the crisp in a square bowl.
If served warm, the crisp will melt the ice cream.

Recipe Tips:

  • 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.
A scoop of ice cream on the blueberry crisp.

Blueberry Crisp

5 from 3 votes
Print Save Pin
Prep Time: 15 minutes
Cook Time: 30 minutes
Additional Time: 15 minutes
Total Time: 1 hour
Servings: 10 Cups


Blueberry Crisp

  • 16 Ounces Fresh or Frozen Blueberries if using frozen, thaw, rinse, and dry well
  • ½ Cup Granulated Sugar
  • 2 Tablespoons Cornstarch
  • 1 Tablespoon Freshly Squeezed Lemon Juice
  • ½ Teaspoon Cinnamon

Crisp Topping

  • ½ Cup all-purpose flour
  • 1 Cup Rolled Oats
  • 8 Tablespoons Unsalted Butter cubed
  • ½ Cup Brown Sugar
  • ¼ Cup Granulated Sugar
  • ½ Teaspoon Salt
  • ½ Teaspoon 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.
  • 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.
  • 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.


The calories listed are an approximation based on the ingredients in the recipe and a serving size of 1-cup of the blueberry crisp. Additionally, the calorie count does NOT reflect the ice cream seen in the photos. Actual calories will vary. For more information and tips, please refer to the post.


Serving: 1Cup | Calories: 243kcal | Carbohydrates: 38g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Cholesterol: 24mg | Sodium: 111mg | Fiber: 2g | Sugar: 25g
Recipe Rating