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–+ servings
blueberry crisp with vanilla ice cream
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4.75 from 8 votes

Easy Blueberry Crisp Recipe

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 Time15 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 45 minutes
Course: Crisps and Crumbles
Cuisine: American
Keyword: blueberry crisp
Servings: 8
Calories: 359kcal
Author: Carolyn Gratzer Cope

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

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, 30+ 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