Blueberry Crisp

Fruit crisps are our jam, and this easy blueberry crisp recipe is among our very favorites. Make it with fresh or frozen berries, in advance if you like, and don’t let me stop you from eating leftovers for breakfast.

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Why we love this recipe

Fruit crisps are so much easier than pies, and they’re a great choice for highlighting an abundance of beautiful fruit without getting in its way too much. Our simple, standby blueberry crisp recipe:

• Is gently sweet
• Amplifies the perfect flavor of ripe blueberries
• Is very easy to make
• Tastes special, but has the relaxed vibe of a summer party

I first published this recipe here way back in 2009. I’ve updated the post for clarity, but the recipe remains the same.

What you’ll need

Here’s a glance at the ingredients you’ll need to make this recipe.

For the filling

You only need a few basic ingredients to make a luscious filling.

• You can use fresh or frozen, farmed or wild blueberries for this recipe. No matter which you choose, they’re a superfood. See below to learn how to handle the juiciness of frozen fruit.
• Cornstarch acts as a gentle thickener for all the gorgeous juices that will seep out of the fruit as it cooks.

For the topping

Here’s what you’ll need to make the easy crumble topping.

• Flour: All-purpose flour works great here, but this is a flexible recipe. If you prefer whole wheat pastry flour, that’s fine too. Or make it gluten-free with a measure-for-measure gluten free flour blend like this one.
• Oats: Use good old rolled oats — old fashioned if you have them (but quick are okay too). If you want to make the recipe gluten-free, make sure your oats are certified GF. (Oats don’t contain gluten, but sometimes they’re processed in factories where cross-contamination can happen.)

How to make it

Here’s what you’ll do to make a beautiful blueberry crisp. You can see the steps in action in the video that accompanies this post, and get all the details in the recipe card below.

1. Place the blueberries into a large mixing bowl and sprinkle in the sugar, cornstarch, and lemon juice.
2. Give it all a good stir so everything is evenly coated. Grab your favorite deep-dish pie plate (this is ours) and spoon the filling into it evenly.
3. In a medium bowl, stir together the flour, oats, brown sugar, and salt. Add the diced butter and use your fingers to pinch the topping together. You’ll know you’re done when there’s no loose flour in the bottom of the bowl and the topping comes together into lots of pea-sized pieces.
4. Sprinkle the topping evenly over the filling. Place the pie plate on a rimmed baking sheet to catch any drips. Cover and bake in the middle of a 375°F oven for 60 minutes, then uncover and continue baking until bubbling in the very center and lightly browned, 20+ minutes more. Serve warm or at room temperature, with ice cream if you like.

Expert tips and FAQS

More favorite fruit crisps

• Strawberry & rhubarb
• Cherry
• Apple
• Sour cherry

4.75 from 8 votes

Easy Blueberry Crisp Recipe

By Carolyn Gratzer Cope

This unfussy, fruit-packed blueberry crisp is the absolute essence of summer. It's the first crisp recipe that I ever posted on Umami Girl, and it remains a favorite more than a decade later.

Prep: 15 minutes mins

Cook: 1 hour hr 20 minutes mins

Total: 1 hour hr 35 minutes mins

Servings: 8

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Ingredients

For the filling

• ▢ 2 pounds (907 grams) blueberries
• ▢ ¼ cup (50 grams) sugar
• ▢ ¼ cup (32 grams) cornstarch
• ▢ 1 tablespoon (15 ml) freshly squeezed lemon juice

For the topping

• ▢ ¾ cup (60 grams) old-fashioned rolled oats
• ▢ ¾ cup (90 grams) flour
• ▢ ¾ cup (150 grams) lightly packed brown sugar
• ▢ ¼ teaspoon fine sea
• ▢ 8 tablespoons (112 grams) cold butter, diced

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Instructions 

• Preheat the oven to 375° F with a rack in the center.
• Into a large bowl, place the blueberries, sugar, cornstarch, and lemon juice. Stir until well-coated. (See note 2 if using frozen berries.)
• Pour mixture into a deep-dish pie plate.
• In a medium bowl, mix together the oats, flour, brown sugar, and salt. butter and salt.
• Add the diced butter and work it into the flour mixture with your fingertips to form a crumbly topping with no loose dry ingredients.
• Distribute the topping over the fruit.
• Place the pie plate on a rimmed baking sheet to catch any drips. Cover with foil and bake for 60 minutes, then uncover and continue baking until the topping is browned and the filling is bubbly all the way to the very center, 20+ minutes more.
• Serve warm or at room temperature. Filling will thicken a bit as it cools.

Notes

1. You can use fresh or frozen, cultivated or wild blueberries for this recipe. Two pounds is about three pints. Unlike in most baking, the precise amount isn’t super-important here.
2. If using frozen berries, defrost them first and drain the juices into a small pot. Simmer juice until it’s reduced to just 3 to 4 tablespoons. Proceed as directed, pouring the reduced juice into the bowl to mix with the fruit after stirring in the cornstarch, sugar, and lemon juice.
3. To make this recipe gluten-free, use certified gluten-free oats and a gluten-free flour blend such as this one.
4. Bake the crisp in a deep-dish pie plate like this one or a two-quart oven-safe dish, and set it over a baking sheet to catch any drips.
5. Protip: Fruit crisps make an acceptable breakfast once in a while. Serve with alone or topped with vanilla ice cream for dessert, or with Greek yogurt as an excuse to eat dessert for breakfast or brunch.
6. Storing and reheating leftovers: Cover and leave at room temperature for 24 hours. After that, store it in the fridge for up to a week. If you want to recrisp the topping before serving, pop it into the toaster oven for a few minutes.

I first published this recipe here in 2009. I’ve since updated the post for clarity, but the recipe remains the same.

Nutrition

Calories: 359kcal, Carbohydrates: 61.5g, Protein: 3.5g, Fat: 12.2g, Fiber: 5.1g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Crisps and Crumbles

Cuisine: American

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