This simple blueberry crisp recipe is the perfect combination of juicy blueberries and a buttery oat crisp topping. Pair this warm blueberry cobbler with scoops of vanilla ice cream for the perfect sweet treat.
Summer calls for warm baked fruit with vanilla ice cream! Try my peach cobbler or my apple crisp!
BLUEBERRY CRISP
Nothing beats this warm bubbly blueberry crisp served with a scoop of vanilla ice cream. Juicy, sweet blueberries topped with a buttery oat crisp topping, this classic dessert is not only delicious but so easy to make. Whether you are using fresh-picked summer berries or frozen blueberries, these simple desserts come together with basic ingredients. Serve this all summer long, after dinner, when hosting or at the next BBQ!
WHAT YOU NEED-
BLUEBERRY FILLING
- Blueberries– You can use either fresh or frozen blueberries for this dessert. You can also swap for another berry that you prefer, like raspberries, blackberries, or strawberries.
- Sugar– To sweeten the blueberry filling, you can use either granulated sugar, brown sugar, maple syrup or any other sweetener you like. You can also use sugar-free sweetener like stevia for a healthier version.
- Vanilla– Adding vanilla adds extra flavors to the filling. Either vanilla extract or vanilla bean paste can be used.
- Cornstarch– To thicken the fruit filling and the juices, you want to use cornstarch! The cornstarch is key to getting delicious thick blueberry crisp.
- Cinnamon– The added cinnamon adds perfect warmth to this peach crisp recipe; you don’t want to skip it.
CRISP TOPPING
- Butter– The butter is what gives the buttery, golden crisp topping. You want to use unsalted cubed cold butter. Salted butter can also be used, just leave the salt out of the rest of the recipe.
- Flour– You want to use all-purpose flour for the crisp topping.
- Oats– For the best results, you want to use old-fashioned rolled oats. You can also use quick oats.
- Sugar– You can use either brown sugar or granulated sugar to sweeten the crisp topping.
- Cinnamon– Adding cinnamon gives extra flavor but it is optional.
- Salt– To enhance the flavors, add salt to the mixture.
- Pecans– I love adding pecans to my topping! You can swap the pecans or walnuts, almonds, or just leave out the nuts fully.
HOW TO MAKE BLUEBERRY CRISP WITH OATS
Have this simple blueberry crisp with oats recipe ready in no time!
- In a casserole dish, pie dish, or cast-iron skillet, add all the ingredients for the blueberry filling and mix to coat all the berries.
- Combine all the dry ingredients for the crisp topping in a bowl. With a pastry mixer or your hands, mix in the cold cubed butter until a crumbly mixture forms.
- Add the crisp topping over the berries, evenly covering all the fruit.
- Bake until the topping is golden and crisp and the juices are bubbling.
- Remove from the oven and allow it to cool for 5-10 minutes. (The blueberry crisp is best when served warm, not piping hot.)
- Serve warm with ice cream, yogurt, whipped cream or plain.
| Elevate this warm blueberry crisp by serving it with homemade Vanilla ice cream! |
BLUEBERRY CRISP VARIATIONS-
Have fun with this crisp dessert and add different fruit for a variation of flavors.
- Multi-Berry Crisp– Add a variation of different berries like blueberries, raspberries, and blackberries for a fruit berry crisp!
- Blueberry Peach Crisp– The combination of peaches and blueberries is top tier! Make a peach blueberry crisp by adding half peaches and half blueberries.
- Blueberry Apple Crisp– If you love apples, add a mix of both blueberries and apples for a delicious blueberry apple crisp.
QUESTIONS YOU MIGHT HAVE:
No, the main difference between these two desserts is the topping! Crisps use a streusel topping while cobblers use a doughy biscuit topping.
Yes! You can use either fresh, frozen or a mix of both for this crisp recipe.
You want to make sure to let the crisp cool for at least 5-10 minutes before serving. This will allow the bubbly hot juices to cool and thicken.
Yes, if you want this to be nut free, leave the nuts out.
You want to use old-fashioned oats, also known as rolled oats for the best results.
There are several different ways that you can make this a healthier dessert! Swap out the flour for almond flour and reduce the sweetness level and allow the natural sugars to be sweetener. You can also swap the butter for coconut oil.
Yes! Swap the all-purpose flour for almond flour or gluten free flour.
Once the berry crisp is fully cooled, cover and store in the fridge for 3-4 days.
Yes! You can prepare the crisp recipe and store it in the fridge for 1-2 days before baking. Or you can bake it and then reheat it when ready to enjoy.
OTHER BAKED FRUIT DESSERTS-
Nothing beats a warm fruity dessert, check out my other fruit desserts:
Blueberry Crisp Recipe
Ingredients
Blueberry Filling-
- 6 cups fresh or frozen blueberries 3 pints
- 1/3 cup granulated sugar
- 1 ½ Tbsp cornstarch
- ½ tsp cinnamon
Crisp Topping-
- 2/3 cup all-purpose flour
- 1 cup old-fashioned oats
- 1/3 cup brown sugar
- ½ tsp ground cinnamon
- 1/3 cup pecans or walnuts or almonds chopped
- ¼ tsp salt
- 1/2 cup unsalted butter cold and cubed
Instructions
- Preheat the oven to 400°F.
- In a casserole dish, pie dish or cast-iron skillet, add the blueberries, sugar, cornstarch and cinnamon and mix until the blueberries are fully coated.6 cups fresh or frozen blueberries, 3 pints, 1/3 cup granulated sugar, 1 ½ Tbsp cornstarch, ½ tsp cinnamon
- In a separate bowl, combine the flour, oats, brown sugar, cinnamon, pecans, and salt.2/3 cup all-purpose flour, 1 cup old-fashioned oats, 1/3 cup brown sugar, ½ tsp ground cinnamon, 1/3 cup pecans or walnuts or almonds, chopped , ¼ tsp salt
- Add in the cold cubed butter and with your hands or a dough cutter mix until the mixture is crumbly. (Don’t overmix — you still want some chunks of butter. It should be crumbly, not smooth.)1/2 cup unsalted butter , cold and cubed
- Add the crisp topping over the blueberries, sprinkling evenly over all the fruit.
- Bake at 400°F for 35-40 minutes, until the topping is golden brown and juices are bubbling around the edges. Remove it from the oven and cool it for 5 minutes.
- Serve warm with vanilla ice cream, yogurt, or plain.
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