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Nothing says summer like a warm, bubbling Blueberry Crisp straight from the oven. This classic dessert is bursting with juicy berries and topped with a golden, buttery oat topping that’s sweet, crisp, and just the right amount of spiced. We make this recipe on repeat every summer because it’s so simple and such a delicious way to celebrate blueberry season.
Whether you serve it with a scoop of creamy vanilla ice cream, a dollop of homemade whipped cream, or a light dusting of confectioners’ sugar, this Blueberry Crisp is the perfect summer dessert.
Why This Is the Best Blueberry Crisp Ever
- Incredibly easy to make – Just mix, top, and bake!
- Pantry staple ingredients – Nothing fancy required.
- Fresh or frozen berries – Works beautifully with either.
- Perfect make-ahead dessert – Assemble and bake later.
- Always a crowd-pleaser – Great with a scoop of ice cream!
Simple Ingredients You Will Need
- Blueberries – Fresh blueberries shine in this recipe, but frozen will work too. No need to thaw—just add a bit more cornstarch to help with the extra liquid.
- Granulated sugar – Sweetens both the berry filling and the crisp topping. You can swap in brown sugar for a richer, more caramel-like flavor.
- Cornstarch – Thickens the fruit juices as they bake into a luscious filling.
- Lemon juice and zest – Adds brightness and brings out the natural flavor of the berries.
- Vanilla extract – Deepens the flavor with a warm, comforting note.
- Ground ginger – A small amount adds a surprising hint of spice that complements the blueberries perfectly.
- Old-fashioned rolled oats – Gives the topping its signature crunch. Avoid quick or instant oats, which can become mushy.
- All-purpose flour – Helps bind the topping together.
- Ground cinnamon & nutmeg – Adds warm, cozy flavor to the crisp topping.
- Kosher salt – Enhances all the other flavors and balances the sweetness.
- Salted butter – Cold and cubed, it’s worked into the topping to make it crumbly and golden once baked. Unsalted butter is fine, too, just add a pinch more salt.
For the full ingredient list and instructions, see the recipe card below.
How to Make Blueberry Crisp
- Preheat your oven to 375°F.
- In a large bowl, toss the blueberries with sugar, cornstarch, lemon juice, lemon zest, vanilla extract, and ground ginger until the berries are well coated.
- Pour the fruit mixture into a greased 8-inch cast iron skillet or 8×8-inch baking dish.
- In another bowl, mix together the oats, flour, sugar, cinnamon, nutmeg, and salt.
- Cut in the cold butter using your fingers or a pastry cutter until the mixture forms coarse crumbs.
- Sprinkle the topping evenly over the berry mixture.
- Bake at 375°F for 30 minutes, then reduce the temperature to 325°F and bake for an additional 15–20 minutes, until the filling is bubbling and the top is golden brown.
- Cool slightly for 10–20 minutes before serving. This helps the filling set and makes it easier to serve.
What is Blueberry Crisp?
Blueberry crisp is a baked dessert made with sweetened blueberries and topped with a crumbly mixture of oats, flour, sugar, butter, and warm spices. As it bakes, the fruit becomes bubbly and jammy, while the topping turns golden and crisp, hence the name!
What’s the difference between a crisp and a crumble? A crisp includes oats in the topping for a crunchier texture, while a crumble is typically made with just flour, butter, and sugar, giving it a softer, streusel-like topping.
Best Ways to Serve Blueberry Crisp
- Vanilla ice cream – Melts perfectly into the warm fruit for a dreamy combo.
- Homemade whipped cream – Light, fluffy, and just sweet enough.
- Confectioners’ sugar – A simple dusting adds a pretty finishing touch.
Pro tip: If you’re serving guests, prepare individual ramekins for a sweet, personal touch!
How to Store Leftovers
- To store: Cover the baking dish with foil or transfer leftovers to an airtight container. Refrigerate for up to 4 days.
- To reheat: Warm in a 300°F oven for 10–15 minutes or microwave individual portions for 30–45 seconds.
- To freeze: Let the crisp cool completely, then wrap tightly and freeze for up to 2 months. Reheat straight from the freezer at 350°F until hot and bubbly.
Looking for more fruity summer desserts? Try our Strawberry Rhubarb Crisp, Peach Cobbler, or this easy Blueberry Galette next!
Blueberry Crisp Recipe
Equipment
- baking dish
Ingredients
- 3 1/2 cups blueberries, rinsed and patted dry
- 1 1/4 cup granulated sugar
- 3 1/2 tablespoons cornstarch
- juice and zest of 1 lemon
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground ginger
- 1 cup old fashioned rolled oats
- 1/2 cup flour
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon kosher salt
- 5 tablespoons salted butter, cold and cut into cubes
Instructions
- Preheat oven to 375˚F.
- In a large bowl, toss the strawberries, rhubarb, sugar, cornstarch, lemon juice, lemon zest, vanilla, and ground ginger to combine being sure all the fruit is coated evenly.
- Pour the fruit mixture into an 8 inch cast iron skillet or an 8×8 inch baking dish coated with cooking spray. Set aside.
- In a medium bowl, whisk together the oats, flour, sugar, cinnamon and salt. Using your fingers or a pastry cutter, work the cold butter into the oat mixture until coarse crumbs form.
- Sprinkle the oat mixture evenly over the fruit and bake for 30 minutes.
- Reduce the heat to 325˚F and bake for an additional 15-20 minutes until the fruit is bubbling and the top is golden brown.
- Allow the crisp to cool for 10-20 minutes before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
You call this recipe Blueberry Crisp, but in the instructions you mentions strawberries and rhubarb, but no mention of blueberries. I think you have the two recipes mixed together.
Also no strawberries in the ingredients, but it is in the instructions. Also no blueberries in the instructions.
You list rhubarb in the instructions, but none on the ingredients? I hope the sugar amount is correct for the blueberry only.
Thank You