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–+ servings
Ice cream is melting into a warm serving of blueberry crisp.
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5 from 2 votes

Blueberry Crisp Recipe

Blueberry crisp is a wonderful and easy dessert that combines sweet, juicy blueberries with a crunchy oat topping.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Servings: 4 4-6 servings
Calories: 640kcal
Author: Lyuba Brooke

Ingredients

Blueberry filling:

  • 28 oz blueberries
  • 1 lemon - zest
  • 1/3 cup white granulated sugar
  • 3 tbsp all purpose flour

Blueberry Crisp Topping:

  • 2/3 cup all purpose flour*
  • 1 1/2 cups old fashioned oats
  • 1/2 cup white granulated sugar
  • 1/2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/8 tsp salt
  • 6 tbsp unsalted butter melted
US Customary - Metric

Instructions

  • Preheat oven to 375°F. Rub a 9×13 casserole dish with cold butter, rubbing it all over the bottom and up the sides. 

Prepare blueberries:

  • Wash blueberries first and let them dry a little on a towel.
  • Combine blueberries with sugar, lemon, zest, and flour in a bowl. Mix it well and then spread it all evenly in the prepared baking dish.

Crisp Topping:

  • In a large mixing bowl, combine all dry ingredients for the oat topping and mix well, until evenly incorporated.
  • Pour in melted butter all over as you are mixing the topping. Mix until completely combined and crumbly.

Baking:

  • Spread oat topping evenly over the blueberries.
  • Bake for about 35 minutes, until topping is golden brown and blueberries bubble. 

Video

Notes

  • *Make it gluten free: You can use all-purpose gluten free flour to toss the blueberries and in the topping. Note that gluten free flour doesn’t stick to berries as well so toss the berries in a little bit of lemon juice first and then in flour and sugar mixture. Make sure the oats are labeled as gluten free as well.
  • Make it vegan: use plant-based butter to rub the pan and in the crisp topping.
  • Do NOT overcook this crisp! If at 35 minutes you see that the crisp isn’t quite browned and bubbling, continue cooking it for just a few more minutes, but keep a watchful eye over the oven. You don’t want to cook out too much blueberry juices or the crisp will be dry. You also don’t want to let the topping crisp too much.
  • Frozen Blueberries - There’s no need to thaw them, either. To prepare the frozen berries, simply smack the bag on the counter a few times to break up any that have been stuck together. Mix the frozen blueberries just like you would fresh ones and bake the very same way. 
  • Don’t use flavored or instant oats! Use old fashioned rolled oats (unflavored).

Nutrition

Calories: 640kcal | Carbohydrates: 112g | Protein: 8g | Fat: 20g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 80mg | Potassium: 353mg | Fiber: 9g | Sugar: 62g | Vitamin A: 634IU | Vitamin C: 21mg | Calcium: 66mg | Iron: 3mg