Blueberry Crisp Recipe (Easy Homemade!)

Name: Blueberry Crisp Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 6 cups blueberries (fresh or frozen); 1/3 cup white sugar; 1/4 cup all-purpose flour; 2 tablespoons cornstarch; Juice of 1 lemon; Zest of 1 lemon; 1 teaspoon vanilla extract; 1/2 cup butter (softened); 1/2 cup brown sugar; 1/2 cup white sugar; 1 cup quick oats; 1/2 cup all-purpose flour; 1/2 cup almonds (chopped (optional)); 1/4 teaspoon cinnamon; ¼ teaspoon nutmeg; Pinch of salt

Recipe Video Print

This Blueberry Crisp recipe is ready to serve in less than an hour, and is made with sweet and tart blueberries, all baked under a crispy and buttery topping with brown sugar and almonds. You can use fresh or frozen blueberries for the filling; either way it is absolutely delicious. It’s the perfect treat for dessert, or even breakfast, just like I used to enjoy in my childhood and still do now!

close shot of blueberry crisp with a serving spoon

I had some extra blueberries hanging out after making my blueberry pie filling recipe the other day, and you better believe I wasn’t letting them go to waste. This blueberry crisp recipe was my mom’s summer favorite when I was a kid, and now it’s mine too. My kids are total sweet tooth buddies just like me, so we whipped this up together and… we barely waited for it to cool. Warm, juicy, and gone in minutes. Ha!

Why you will love this recipe
What you will need
How to make
Expert tip
Recipe variations and add-ins:
Serving suggestions
How to store leftovers:
Frequently asked questions
More recipes with blueberries:

If you’ve got some blueberries, oats, and a few baking staples like butter, flour, and sugar, then you’ve already got what you need to make this! My kids love it with a scoop of vanilla ice cream on top, that’s how they serve it at restaurants too. Ah, and just in case purple is your favorite color (like my daughter’s), I highly recommend trying my purple cake with lemon buttercream that I just shared on my blog. You have no idea how yummy it is. Don’t just take my word for it, give it a try and it might just become your next favorite cake to share with your family.

Why you will love this recipe

Ready in a flash: I love how I can make it in under an hour using just basic pantry ingredients like flour, sugar, and butter. It’s perfect when I want to bake something sweet without spending the whole day in the kitchen, especially in the summer.
That golden crumble on top: The buttery crisp topping with brown sugar and almonds bakes into the most irresistible crunchy layer. It’s honestly my favorite part, and I always sneak a spoon right from the corner.
Berry sweet and juicy: Whether I use fresh or frozen blueberries, the filling always comes out perfectly sweet and just a little tart. Mouthwatering!
Yes, dessert for breakfast: This was always a summer treat growing up, and now I serve it to my kids too, sometimes even for breakfast with a scoop of yogurt.

What you will need

overhead shot of blueberry crisp ingredients in bowls

Main ingredients

Blueberries and citrus: I use fresh blueberries for that juicy filling, plus the juice and zest of one lemon to brighten it all up.
Sweeteners and flavor: A bit of white sugar and a splash of vanilla extract give this crisp its classic and comforting flavor.
Thickeners: A mix of flour and cornstarch helps the blueberry filling set up perfectly as it bakes.

For crisp topping:

Dry ingredients and spices: I mix flour, oats, a little kosher salt, ground cinnamon, and a pinch of nutmeg for a warm flavor in the crumble.
Sugars: Both brown sugar and white sugar go in to make the topping sweet and caramel-like once baked.
Butter: Cold butter is the key here. I cut it in to get those little buttery crumbles that melt perfectly in the oven.
Optional add-ins: Chopped almonds add a bit of crunch if I have them on hand, but you can skip them or swap in another nut too.

How to make

Preheat and mix the filling: I start by preheating the oven to 375 degrees F. While the oven heats up, I toss the blueberries in a large bowl with flour, cornstarch, sugar, vanilla, lemon juice, and lemon zest. Then, I gently mix everything until the berries are well coated and pour it all into a lightly greased baking dish.

Make the crumb topping: I add the oats, flour, brown sugar, white sugar, chopped almonds, cinnamon, nutmeg, salt, and cold butter into a mixing bowl. Then, I use a fork to mix everything until it looks crumbly, and sprinkle it right over the blueberry filling.

Bake and serve: I pop the blueberry crisp into the oven and bake it for about 35 to 40 minutes, until the top is golden and the filling is bubbling. Then I let it cool for a few minutes before serving it warm, usually with a scoop of vanilla ice cream on top.

Expert tip

Master the buttery crust

I always recommend keeping an eye on the topping texture when making this blueberry crisp. I make sure the butter is fully mixed into the dry ingredients until it turns into a crumbly and sandy texture that holds together when you squeeze it. If it ever looks too dry, I just add a little extra melted butter. That way, it bakes up golden and crisp instead of dry or dusty.

More tips to consider:

Cold butter helps create that perfect crumbly topping. I cut it into small cubes before mixing it into the dry ingredients.
If you don’t have fresh blueberries, frozen ones work great too. Just don’t thaw them, toss them in frozen so the filling doesn’t get watery.
Letting the crisp sit for 10 to 15 minutes after baking helps the filling thicken and makes it easier to serve.
Once the top is golden and the edges are bubbling, it’s done. Overbaking can dry it out or make the top too hard.
You can assemble the whole thing a few hours early and keep it in the fridge. Just pop it in the oven before serving.

Recipe variations and add-ins:

Mixed berry: I love swapping some of the blueberries for raspberries, blackberries, or chopped strawberries. It’s perfect for when I have a mix of berries in the fridge that need using up.
Apple blueberry: Add 1 to 2 chopped apples to the blueberry filling for a fall-inspired twist. The apples make the filling even heartier and more comforting.
Coconut almond topping: Sometimes I toss shredded coconut into the topping mix with the almonds. It adds a fun tropical flavor that pairs so well with the blueberries.
Gluten-free: To make it gluten-free, I just use a gluten-free flour blend and certified gluten-free oats in the topping. It turns out just as delicious and my gluten-free friends can enjoy it too.

Serving suggestions

If I’m serving this blueberry crisp for dessert, I usually bring out a big scoop of vanilla ice cream or a swirl of my homemade whipped cream. For an extra treat, a spoonful of my blueberry sauce on top really takes it to the next level. It’s also my favorite thing to bring to birthday dinners when I don’t have time to bake a full cake.

Other times, I serve it at brunch with my strawberry pancakes with cheesecake filling or alongside a slice of my classic blueberry coffee cake. And if there’s any left the next day, I love sprinkling some over yogurt or pairing it with my strawberry chia pudding for breakfast.

How to store leftovers:

Store: I keep any leftover blueberry crisp in an airtight container in the fridge, and it stays fresh for up to four days.
Freeze: If I want to save some for later, I let it cool, wrap it in plastic, and freeze it in a container for up to three months.
Thaw: When I’m ready to serve it again, I just pop it in the fridge overnight so it thaws slowly and keeps that yummy texture.
Reheat: You can warm it up in the microwave for about 30 to 45 seconds, or just eat it cold straight from the fridge, both ways are delicious!

serving juicy blueberry crisp with a serving spoon

Frequently asked questions

Why is my blueberry crisp watery?

Sometimes your blueberries are just extra juicy, and while that’s usually a good thing, it can make your crisp a little too runny. When that happens, I just add another teaspoon of cornstarch to help thicken things up as it bakes.

How do I know when it’s done baking?

I usually look for bubbly fruit around the edges and that golden brown color on top. If the top still looks pale, I give it another five minutes. You want the fruit to be bubbling so the filling thickens and the topping to have that toasted look that means it’s going to be crisp when you dig in.

What kind of oats should I use for the topping?

I usually go with quick oats because they mix in easily and bake up with a soft crunch that my kids love. Rolled oats work too, and they’ll give the topping more texture and chew. I wouldn’t use steel-cut oats though, they don’t cook through the same way and can stay too firm.

a bowl of blueberry crisp with ice cream

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