Blueberry Crisp Recipe

blueberry crisp in a white oval baking dish topped with ice cream.

3.75 from 4 votes

This easy Blueberry Crisp is the perfect summer dessert! Bursting with fresh, juicy blueberries and topped with a buttery oat crumble, it's sweet, simple, and baked to golden perfection. Serve it warm with vanilla ice cream or a dollop of homemade whipped cream for a delicious treat everyone will love.

Prep Time10

Cook Time1

Course: Dessert

Cuisine: American

Servings:

Author: Kellie

Cost: $8

Equipment

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 blueberries, 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 8x8 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

Blueberry Crisp can be prepped in advance and baked before serving.

During the summer, swap half the blueberries for fresh peached, peeled and sliced for an easy peach blueberry crisp.

Nutrition