Blueberry Crisp makes a quick and easy dessert that never disappoints! Learn how to make a blueberry crisp with an extra zing by adding a bit of lemon…so good!
Much like Apple Crisp, this easy fruit crisp recipe is perfect served warm from the oven topped with a scoop of vanilla ice cream.
How to Make Easy Blueberry Crisp
Fruit Crisp recipes are always a favorite around here! They are easy to put together, filled with all kinds of delicious fruit and loved by everyone! I’ve made crisps with pretty much every fruit under the sun. In the summer it’s Rhubarb Crisp and this easy Blueberry Crisp and in the cooler months we use apples or make frozen berry crisp!
I always watch for blueberries to go on sale and when they do, I create all of our favorite desserts from Blueberry Pie and Blueberry Cobbler to oatmeals and buckles. Most often though, I go for blueberry crisp like this one because it’s so fast and pretty much effortless to make.
How to make Blueberry Crisp with Frozen Blueberries
You can use fresh or frozen blueberries for this easy blueberry crisp recipe, both will work perfectly! You can also add other fruit into this recipe, I’d recommend sticking with fruits that are soft and don’t require a ton of cooking time like peaches for a delicious peach blueberry crisp.
If you’re making apple blueberry crisp with this recipe, you’ll want to cut the apples fairly thin so they have a chance to cook through without the blueberries getting too soft.
Can you Freeze Blueberry Crisp?
Yes, blueberry crisp can be frozen (I usually freeze before baking). Prepare as directed and cover tightly with plastic wrap. To bake blueberry crisp from frozen, preheat oven to 375 degrees F and bake about 50-60 minutes or until hot and bubbly.
I often mix up huge batches of topping and place them in a freezer bag in the freezer. When we need a quick dessert, I just grab whatever fruit I have on hand and put it in a casserole dish with a bit of sugar/flour and sprinkle with topping. Dessert with about 5 minutes prep!
The topping is my favorite part so I make sure we have an extra generous portion. The buttery crumble for this blueberry crisp is made with oats, butter and brown sugar. I often add in chopped nuts (almonds or pecans are great choices) for a delicious toasted nutty flavor in the topping.
More Fruit Desserts You’ll Love
- Blueberry Cobbler – Classic!
- Baked Apples
- Strawberry Rhubarb Pie – Summertime favorite!
- Raspberry Chocolate Swiss Roll
- Easy Strawberry Shortcake – Make ahead!
Easy Blueberry Crisp
Ingredients
- 5 cups blueberries fresh or frozen
- 2 tablespoons sugar
- 3 tablespoons flour
- 1 lemon
Topping
- ¼ cup butter softened
- ½ cup brown sugar
- ¼ cup all-purpose flour
- ¾ cup oats regular or quick
- ½ cup almonds chopped (optional)
- ¼ teaspoon cinnamon
Instructions
- Preheat the oven to 375°F.
- Grate the rind of the lemon and squeeze the juice of half of the lemon.
- Toss blueberries, with sugar, lemon rind, 1 tablespoon lemon juice and 3 tablespoons flour. Place in a 2qt baking dish.
- With a fork, combine the butter, brown sugar, oats, flour, nuts if using and cinnamon until crumbled. Sprinkle over blueberries.
- Bake 35-40 minutes or until the top is golden brown and the fruit is bubbly. Cool slightly and serve warm.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dessert
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Hey Holly, This blueberry crisp is delicious. When you get a moment, could you please tell me if the size pan for the crisp is 9” x 9”? Additionally, could you specify whether the flower is self rising or all purpose. Thank you
Yes, this will fit perfectly in a 9×9 pan. I use all-purpose flour and have updated the recipe. Enjoy!
Can you make this recipe with canned blueberries? And will it turn out the same ?
I haven’t tried it so I can’t say for sure Donna. I think it would be much sweeter and softer in texture, but still delicious! If you try it I would love to hear how it turns out!
Hi! Can you use frozen wild blueberries for this recipe? Thanks!
Hi Hally, that should work just fine! I recommend adding them directly from frozen, no need to thaw.
Simple to prepare. Wonderful taste- made it tonight and it was a total hit with friends and family.
Absolute banger, I’ll be making this constantly. Goes well with yogurt for breakfast, or with ice cream for dessert. Microwaves well. Some stuff I learned:
-add a pinch of salt to the fruit mix
-add a tablespoon of cornstarch to the fruit mix
-double the topping, and add 1/2 to 3/4 t salt to it.
The blueberry crisp is awesome! I doubled the topping because that’s my favorite! Thank you for wonderful recipes!
You are so welcome, Molly! Thank you for baking along with us <3
fantastic recipe! variations i have tried: mixed berries, mixed berries & apples, just apples. all fantastic! other variations: for smaller portion, half the amount of fruit but full topping amount, no sugar added to the fruit and half the amount of sugar in the full topping recipe. still fantastic & sweet enough!
also i subbed a mixture of arrowroot powder and GF flour for the regular flour in the fruit and topping. turned out great!!
Really good! All guests loved it.
Delicious and simple to make. Don’t skip the almonds. They’re good for you and taste great.
excellent! next time I will increase the amount of crumbles on top by 50% because it’s delicious! Thank you for this great recipe, it’s a definite keeper and very easy to make!
Very good and not a ton of sugar. I made this in a 9×9 pan, subbed pecans for almonds as that is what I had on hand. Love the topping!
I made this for a last minute family dinner and it was quick and easy to make. But the best part was it was huge hit!! Everyone loved it! Can’t wait to make it again!
Super easy to put together, only takes minutes. Topping is dialed into perfection. This is not to sweet, nor is it not sweet enough, this recipe, kicks it right into a happy medium. Taste like it’s right off of a Tennessee supper table. A must add to favorites.
Really delicious, however I used 1/2 the amount of sugar in the topping. Also used almond flour and I love the idea of adding the chopped alnonds to the topping and keeping some frozen for the future. Everyone loved it.
I only had 4 cups of fresh blueberries and a loaf pan, so I made a few adjustments to the recipe with a little less stuff throughout and dropped the temp to 425°. This recipe is a real winner! Didn’t say how much zest, so I added what I thought and, well, i love lemon and blueberry! Lol so, it’s zingy! But it is perfect. Blueberries and almonds are also quite a pair definitely use salted butter to make the fat in your blood sing! anyways, thanks so much for this recipe! It’s going in my cookbook.
Also, I just tossed my blueberries with all my stuff right in my loaf pan. No second bowl necessary!
Loved the crisp, nots to sweet, added some fuji apple diced to same size as blueberries and worked out well.
Holly, this blueberry crisp recipe is the bomb! I made a few changes. I doubled the topping (which my hubby loved). I also used half frozen and half fresh blueberries. It gives it a really nice texture. Instead of lemon juice and sugar, I tossed the blueberries with 1 small package of lemon jello and half the flour. I use the lemon jello because that is how my mom made it. She’s gone now, so it reminds me of her when I make blueberry crisp. Thanks for sharing your recipe, Holly! I have now found my forever blueberry crisp recipe, thanks to you!
Miss Beth, do you use the gel lemon jello or the lemon pudding mix?
Hi Trudy, it sounds like Miss Beth uses the powdered Lemon Jello packets in place of the lemon juice and sugar! Hope that helps.
I forgot to add, I added a couple of tablespoons of Clear Gel powder in with the blueberries. Was still juicy but not runny. Just in case this helps someone.
Glad it worked out for you, Kathy. Thanks for sharing!
Made this for my husband last week. He said the best he ever tasted so I am making him another one. Thank you for posting the recipe.
This recipe was delicious, however I did find it to be very runny. The blueberry filling did not thicken. I used frozen blueberries which might have made it runnier, than fresh. The lemon zest and the lemon juice made it very lively!
Hi Laurie, that could be why. You can always try tossing them with a little additional flour to help it thicken up slightly.
I’d add also you could put a few crumbled Graham crackers to thicken. Works an taste great.