Desserts & Sweets

Blueberry Crisp

By Emma :

Everyday Culinary Delights👩‍🍳

Join WhatsApp
Blueberry Crisp

First and foremost, thank you, dear readers, for joining me on this culinary journey. Each recipe, each post, and each shared moment feels like a warm embrace from friends across the globe. Today, I’m especially excited (and a bit sentimental!) to share a recipe that is a true celebration of summer: the irresistible Blueberry Crisp.


Ah, blueberries! Those tiny bursts of tart and sweet, packed with flavors and memories of sunny days. I promised you versatile, and here’s proof! Whether it’s a family gathering or a quiet evening treat, this Blueberry Crisp will wrap you in warmth with its golden crust and juicy filling. The smell when this is in the oven is incredible!! Plus, it’s so simple to make, which means more time to enjoy those long summer evenings.


To bring this delightful treat to your table, you’ll need:

  • Fresh blueberries: 4 cups (about 580 grams)
  • Granulated sugar: 1/2 cup (100 grams), for the berry mixture
  • Cornstarch: 2 tablespoons, to help thicken the berry juice
  • Lemon juice: 1 tablespoon, to enhance the blueberries’ natural flavors
  • Vanilla extract: 1 teaspoon, for that lovely aroma

For the Crisp Topping:

  • Old-fashioned oats: 1 cup (90 grams)
  • All-purpose flour: 1/2 cup (60 grams)
  • Brown sugar: 1/2 cup (packed, 100 grams)
  • Cinnamon: 1/2 teaspoon, for a hint of spice
  • Salt: A pinch, to balance the sweetness
  • Unsalted butter: 1/2 cup (115 grams), cold and cut into small pieces

How to Make Blueberry Crisp

Prepare the Blueberries

  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine the blueberries with granulated sugar, cornstarch, lemon juice, and vanilla extract. Gently toss until the blueberries are evenly coated and the mixture is well combined.
  3. Pour the berry mixture into a greased 9-inch pie dish or an equivalent baking dish.

Make the Crisp Topping

  1. In another bowl, mix the oats, flour, brown sugar, cinnamon, and salt.
  2. Add the cold butter pieces. Using your fingertips or a pastry cutter, work the butter into the dry ingredients until the mixture is crumbly and resembles coarse crumbs.
  3. Sprinkle the topping evenly over the blueberry mixture in the dish.


  1. Place the dish in the preheated oven and bake for about 45 minutes or until the topping is golden brown and the blueberries are bubbly.
  2. Let it cool slightly before serving. This allows the fruit layer to thicken up from the residual heat.

Helpful Tips

  • Check your crisp: If the topping browns too quickly, cover it loosely with aluminum foil to prevent burning while continuing to bake.
  • Serving: Blueberry Crisp is divine served warm, topped with a scoop of vanilla ice cream or a dollop of whipped cream.


  • Fruit: Feel free to mix in other berries like raspberries or blackberries with the blueberries for a different twist.
  • Gluten-Free: Substitute the all-purpose flour with a gluten-free blend if desired.
  • Vegan: Use coconut oil or a plant-based butter alternative in place of butter.

Frequently Asked Questions

Can I use frozen blueberries?

Absolutely! There’s no need to thaw them; just extend the baking time by a few minutes to account for the extra moisture.

How long does Blueberry Crisp last?

It can be kept in the refrigerator for up to 5 days when covered. Reheat in the microwave or oven to enjoy it warm.

Storage Instructions

Store any leftovers in an airtight container in the refrigerator. For a longer storage, freeze the crisp for up to 3 months. Thaw in the refrigerator overnight and reheat in the oven until warm through.

More Relevant Recipes

If you loved this Blueberry Crisp, you might also enjoy:

Each recipe is a tribute to the bounty of the season and is sure to delight anyone who tries them. From my kitchen to yours, I hope this Blueberry Crisp becomes a cherished part of your summer traditions. Happy baking!

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Blueberry Crisp

Blueberry Crisp

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Emma
  • Total Time: 60 minutes
  • Yield: 6 servings 1x


Join me as we dive into a summer sensation with this heartwarming Blueberry Crisp recipe. Perfect for any occasion, this dish combines juicy, tart blueberries with a golden, buttery oat topping. It’s a simple yet profoundly satisfying dessert that brings a piece of summer into your home, no matter the time of year!


  • 4 cups fresh blueberries (about 580 grams)
  • 1/2 cup granulated sugar (100 grams)
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup old-fashioned oats (90 grams)
  • 1/2 cup all-purpose flour (60 grams)
  • 1/2 cup packed brown sugar (100 grams)
  • 1/2 teaspoon cinnamon
  • Pinch of salt
  • 1/2 cup cold unsalted butter (115 grams), cut into pieces


  1. Preheat oven to 350°F (175°C).
  2. In a large bowl, mix blueberries with granulated sugar, cornstarch, lemon juice, and vanilla extract. Transfer to a greased 9-inch baking dish.
  3. Combine oats, flour, brown sugar, cinnamon, and salt in a separate bowl. Cut in butter until mixture is crumbly.
  4. Sprinkle topping over blueberries.
  5. Bake for 45 minutes or until topping is golden brown and filling is bubbly.
  6. Allow to cool slightly before serving.


  • For a gluten-free version, replace all-purpose flour with a gluten-free blend.
  • If using frozen blueberries, no need to thaw; just bake a few minutes longer.
  • Best served warm with a scoop of vanilla ice cream or a dollop of whipped cream.
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American


  • Serving Size: 1 serving (approximately 1/6 of dish)
  • Calories: 300
  • Sugar: 28 g
  • Sodium: 75 mg
  • Fat: 16 g
  • Saturated Fat: 10 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 41 g
  • Fiber: 3 g
  • Protein: 3 g
  • Cholesterol: 45 mg

2 thoughts on “Blueberry Crisp”

Leave a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star