Juicy sweet blueberries are topped with the warm, cinnamon-kissed crunch of a buttery oat topping in this Blueberry Crisp. This is one dessert you won’t regret!
Blueberries are the star of the show in this dessert, brightened with a squeeze of fresh lemon juice. The slightly tart fruit balances the sugar, while the topping adds so much texture to each bite.
One of my favorite things about this blueberry crisp is how versatile the final product is. You can use all kinds of toppings to fancy things up, serve it on its own, or add the classic scoop of ice cream.
Let’s be real here–a scoop of vanilla ice cream, slowly melting into the warm crisp is enough to kick this dish into high gear. But, you can also use caramel sauce, whipped cream, chocolate shavings, powdered sugar… the list goes on!
But, the true beauty of a fruit crisp is in its simplicity. Crisps are easy to make and one of the most forgiving baked goods. So, whether you’re a novice or an expert, this is a recipe that belongs in your dessert rotation.
Blueberry Crisp Recipe
- frozen blueberries
- fresh lemon juice
- cornstarch and salt
- oats and flour
- brown sugar and cinnamon
To start this recipe, preheat your oven to 350°F. Then, grease an 8×8 baking dish with butter. Place the blueberries in a large bowl.
Next, drizzle the berries with lemon juice and sprinkle them with sugar, cornstarch, and salt. Stir well to coat before transferring to the greased baking dish.
In the same mixing bowl used for the berries, stir together the oats, flour, brown sugar, and pecans. Then, add the butter and stir with a fork until large crumbs form. Scatter the topping over the berries in the baking dish.
Bake for 28-30 minutes, until the crisp topping has browned and the fruit liquids are bubbling. Serve warm or at room temperature topped with vanilla ice cream.
Fruit Crisp Recipes
Both of those crisps are wonderful, and you can swap the fruit in those recipes for this Homemade Blueberry Pie Filling anytime you’re craving blueberries and want something quick and easy. (That pie filling is also heavenly on ice cream and on pancakes and waffles!)
If you’re still craving blueberries (or if you’re trying to use up this year’s harvest), be sure to give this Blueberry Crunch a try. It has two layers of topping for that fabulous crunch.
Blueberry Grunt is a sweet and delicious blueberry sauce-like filling smothered in flaky, buttery sweet dumplings that get crispy on top with a sprinkling of cinnamon sugar. Served warm with ice cream, this is the perfect blueberry treat.
And this Blueberry Cobbler is full of ripe berries with a sweet, buttery, cake-like topping. Served warm with ice cream, it’s a small slice of dessert heaven.
Fresh or frozen blueberries are perfect for these recipes, but if you have the homemade blueberry pie filling on hand they’ll come together in minutes.
Blueberry Filling Ingredients
- 6 cups fresh or frozen blueberries
- 2 tablespoons fresh lemon juice about ½ a lemon
- ¼ cup sugar
- 3 tablespoons cornstarch
- ¼ teaspoon kosher salt
Crisp Topping Ingredients
- ¾ cup old-fashioned oats
- ¾ cup all-purpose flour
- ⅓ cup light brown sugar
- ½ teaspoon ground cinnamon
- ½ cup butter melted
- Preheat the oven to 350°F. Grease an 8×8 baking dish with butter. Place the blueberries in a large bowl and drizzle with lemon juice. Sprinkle with sugar, cornstarch, and salt. Stir well to combine and transfer them to the baking dish.
- In the same mixing bowl used for the berries, stir together the oats, flour, brown sugar, and pecans. Add the butter and stir with a fork until large crumbs form.
- Scatter the topping over the berries in the baking dish. Bake for 28-30 minutes, until the crisp topping has browned and the fruit liquids are bubbling. Serve warm or at room temperature, topped with vanilla ice cream.