Prepare to fall in love with our Easy Blueberry Crisp recipe, a dessert so delectable you’ll want to put it on repeat! In this simple recipe, plump, juicy blueberries are baked to gooey perfection beneath a golden, crispy layer of sweet, buttery oats.

To take it to the next level of indulgence, serve it warm with a generous scoop of creamy vanilla ice cream melting on top. It’s a treat that no one can resist!

Looking for more ways to use blueberries? Try out our easy banana blueberry muffins, peach blueberry baked oats, and this easy summer berry trifle, too! 

Overhead image of a ramekin full of blueberry crisp with melting vanilla ice cream on top.
Serve your blueberry crisp warm with vanilla ice cream on top!

A Better Blueberry Crisp – Why You’ll Adore This Recipe! 

Nothing says summer quite like the first bite of a warm fresh blueberry crisp! It’s the ultimate warm-weather treat. Although, if we’re being honest, we’re guilty of making it all year long using frozen blueberries instead. 

No matter when you make it, this recipe always hits the spot. Not only is it unbelievably delicious, but it also: 

  • Uses just ten simple ingredients
  • Bakes in about 30 minutes
  • Makes enough to feed a crowd
  • Is perfect for summer BBQs, pitch-ins, and gatherings. 

What’s the Difference Between a Crisp and a Crumble? 

Crisps and crumbles are often confused with each other, and it’s not hard to see why. They’re both made out of fruit and contain flour, butter, and sugar. 

However, crisps and cobblers aren’t exactly the same

  • Crisp: A deep-dish baked fruit dessert that is made with a light, streusel-like topping consisting of sugar, butter, flour, and oats. 
  • Crumble: A crisp without the oats in the topping. 

What’s In a Blueberry Crisp Recipe? 

One of the most appealing things about fruit crisp recipes is that they require such simple ingredients. In fact, as long as you remember to pick up some blueberries, you probably already have everything else you’ll need. 

  • Blueberries – You can’t have a homemade blueberry crisp without blueberries! Fresh work best, but thawed frozen blueberries can be used, too. 
  • Lemon Juice and Zest – This helps brighten the blueberry flavor and helps balance out the sweetness of the sugar. 
  • Sugar – Regular granulated sugar is used in the blueberry filling and brown sugar is included in the oat topping to sweeten it while keeping it moist. 
  • Cornstarch – This combines with the liquid released from the blueberries and sugar to thicken the filling. 
  • Flour – All-purpose unbleached flour helps add bulk to the topping. 
  • Butter – We recommend using cold, unsalted butter for this crisp. If needed, salted butter can be substituted, but you’ll want to adjust or omit the amount of salt included. 
  • Oats – Old-fashioned oats work best. You can also use quick oats. Just keep in mind that they’re cut smaller and will have a slightly chewier texture. 
  • Salt – Just a pinch helps enhance and balance out all the flavors.
An unbaked blueberry crisp with a sweet oat topping.
Spread the oat mixture evenly over the blueberries.

Directions for the Easiest Crisp Recipe You’ll Ever Make

This blueberry crisp recipe is virtually failproof. Follow the steps below, and it’ll be ready in no time. 

  1. Create the Filling. Add the blueberries, lemon juice, lemon zest, granulated sugar, and cornstarch to a large baking dish, mixing to combine. 
  2. Create the Topping. In a large bowl, mix the rest of the ingredients until a chunky crumble forms. 
  3. Combine. Spread the oat mixture evenly over the blueberries in the baking dish. 
  4. Bake. Place the dish in the oven until the topping is lightly golden brown and the blueberries are oozing, and enjoy!
Overhead image of a ramekin of blueberry crisp.
This blueberry crisp recipe is best enjoyed right away while it’s still warm.

How to Store and Reheat

This easy blueberry crisp tends to disappear immediately. However, if you do have leftovers they store well. 

  • Refrigerator: Cover your crisp with foil, or transfer it to an airtight container. It will stay fresh for up to three days. The longer it sits, the softer the topping will get.
  • Freezer: Transfer the crisp to a freezer-safe container, and store it in the freezer for up to three months
  • To Reheat: Let your dessert thaw in the fridge overnight. Then, warm it in the oven at 350 degrees Fahrenheit for 20 minutes or until it’s heated through. Or, pop it in the microwave for a few seconds instead! 
A small ramekin with a serving of blueberry crisp topped with vanilla ice cream.
Prepare this easy blueberry crisp recipe for all your summer gatherings.

Common Questions About This Easy Blueberry Crisp Recipe

Can I use frozen blueberries? 

Yes! For the best results, thaw them out and pat them dry first. 

Can I include different fruit? 

Absolutely, feel free to replace the blueberries or add to them with whatever fruit you like best. Options like peaches, blackberries, raspberries, strawberries, and rhubarb all taste great. 

How should I serve this easy blueberry crisp? 

Of course, you can enjoy this recipe on its own. However, if you want to get a little fancy, feel free to add a scoop of vanilla ice cream or a dollop of whipped cream. 

Can I make this recipe gluten-free? 

Yes, just use a 1:1 gluten-free flour, and make sure your oats are certified gluten-free. 

More Fruit Crisp Recipes

Once you’ve had a taste of this blueberry crisp recipe, you won’t want to miss out on more of our incredible crisps below! 

Overhead image of a ramekin full of blueberry crisp topped with vanilla ice cream.

Easy Blueberry Crisp Recipe

5 from 4 votes
Author: Food Dolls
Servings: 8 servings
Prep: 5 minutes
Cook: 30 minutes
Total: 35 minutes
Make this blueberry crisp recipe with simple ingredients for a sweet and satisfying dessert that’s perfect for all your summer gatherings!


  • 4 cups blueberries
  • 1 tablespoons lemon juice
  • 1/2 lemon zest
  • 2 tablespoons granulated sugar
  • 2 tablespoons cornstarch
  • 3/4 cup light brown sugar
  • 1 cup all-purpose unbleached flour
  • 10 Tablespoons unsalted butter cold
  • 1 cup old-fashioned rolled oats
  • 1/2 teaspoon kosher salt


  • Preheat the oven to 350 degrees F.
  • in a baking dish, add the blueberries, lemon juice, zest sugar, and cornstarch.
  • In a large bowl, combine the flour and oats, brown sugar, and butter. Mix it all together until a chunky crumble forms.
  • Sprinkle the mixture evenly on top of the blueberries.
  • Bake for 30 minutes or until the oat mixture is golden brown and the blueberries are soft and slightly oozing.
  • Serve warm with a scoop of ice cream!
  • Store in an airtight container in the fridge for up to three days.


To freeze, transfer the crisp to a freezer-safe container, and keep frozen for up to three months. 
To reheat, let the crisp thaw in the fridge overnight, and warm it in the oven at 350 degrees F for 20 minutes or until it’s heated through.


Serving: 1serving | Calories: 361kcal | Carbohydrates: 55g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 155mg | Potassium: 145mg | Fiber: 3g | Sugar: 31g | Vitamin A: 478IU | Vitamin C: 8mg | Calcium: 34mg | Iron: 2mg

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

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Meet Alia & Radwa

Welcome to Food Dolls! We’re so glad you found us. We are Alia and Radwa, sisters who want to share simple and easy recipes with you. We hope you find recipes here that you enjoy making as much as we do! Learn more about us!

5 from 4 votes (3 ratings without comment)

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