Blueberry Crisp delivers the reliable balance of crunchy oats and sweet blueberries. Serve it with ice cream or whipped cream for an irresistible dessert!
author’s note
Sweet, Crunchy, and Totally Irresistible Blueberry Crisp!
My dad has a knack for finding amazing deals on berries and fruit, thanks to his love for freeze-drying them. Just a couple of days ago, he brought me a few cases of blueberries and asked if I’d make some of “that satisfying blueberry crisp.” How could I say no? I whipped up a batch right away.
It hit me then—I haven’t shared this recipe yet! Given how popular my Blueberry Cobbler and Cherry Crisp have been on the blog, I knew it was time.
After testing it a bit more to get the measurements just right, I’m excited to share the best blueberry crisp ever. It’s simple, uses pantry staples, and can be made ahead. Plus, it’s always a crowd-pleaser!
Ingredients
A few ingredients to talk about:
- Blueberries: Use fresh, firm blueberries for a juicier and more flavorful filling.
- Cornstarch: Thickens the blueberry base. Mix thoroughly to avoid clumps.
- Sugar: Sweetens the blueberry crisp. Adjust sugar based on how sweet your blueberries are.
- Flour & Oats: Use old-fashioned oats for the best texture.
- Brown Sugar: Lightly pack the brown sugar to get an accurate measurement.
- Butter: Keep it cold and work it into the dry ingredients until it resembles crumbs.
Quick Tip
Avoid staining clothes and use non-plastic containers for storing dessert to prevent staining from the blueberries.
How To Make Blueberry Crisp
The full recipe is below but here are some tips while making it.
- Prep Filling: Chill the filling while preparing the topping.
- Make Topping: Use your fingertips to blend the butter for the best crumble texture.
- Assemble: Don’t press down the topping; it will bake up beautifully if left loose.
- Chill and Heat: Use a sheet pan under your baking pan to catch any drips.
- Bake and Serve: Serve with vanilla ice cream or whipped cream for the ultimate treat!
Storage
Make It Ahead Of Time: Store the blueberry filling and topping separately in the fridge. Assemble and bake, adding extra time if needed.
Room Temperature Storage: Keep covered for up to 3 days. Warm the blueberry crisp at 375°F for 10-15 minutes.
Freezing: Freeze separately or fully assembled for 3-4 months. Thaw in the fridge overnight before baking.
More Fruity Dessert Recipes
Desserts
Strawberry Shortcake Recipe
Desserts
Coconut Cream Pie Recipe
Pies
Cherry Pie Recipe
