Easy Blueberry Crisp
Blueberry Crisp is the ultimate summer dessert! A warm, juicy blueberries topped with a buttery, golden oat crumble. Perfect for family dinners, summer gatherings, or cozy nights in, this easy recipe is a guaranteed crowd pleaser.
Servings 6
Calories 320kcal
Cost $8–$10
Ingredients
For the filling
- 4 cups fresh or frozen blueberries
- ⅓ cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- ½ teaspoon vanilla extract
For the crisp topping
- ¾ cup old-fashioned rolled oats
- ½ cup all-purpose flour
- ½ cup brown sugar packed
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup unsalted butter cold and cut into cubes
Instructions
- Preheat oven to 375°F (190°C). Lightly grease your baking dish and set aside.
- Make the blueberry filling by combining blueberries, sugar, cornstarch, lemon juice, and vanilla in a bowl. Stir until berries are well coated. Pour mixture evenly into the prepared dish.
- Prepare the crisp topping: In another bowl, mix oats, flour, brown sugar, cinnamon, and salt. Add the cold butter and use a fork or pastry cutter to cut the butter into the dry ingredients until it forms pea-sized crumbles.
- Sprinkle the topping evenly over the blueberry mixture, covering as much of the surface as possible.
- Bake for 35–40 minutes, or until the topping is golden brown and the blueberries are bubbling around the edges.
- Cool slightly before serving. Enjoy warm with a scoop of vanilla ice cream or a dollop of whipped cream.
Notes
- Use cold butter for the topping — this helps create a perfectly crumbly and crisp texture.
- Don’t overmix the topping — keeping some chunks of butter intact gives you that irresistible crunch.
- Frozen berries work great — just add 1 extra teaspoon of cornstarch to account for the extra moisture.
- Let it rest before serving — the filling thickens as it cools, making for cleaner servings.