Best Easy Blueberry Crisp Recipe | Homemade Baked Fruit Dessert
An easy blueberry crisp with a jammy berry filling and a crisp, buttery oat topping. Assembles in minutes and bakes to golden perfection—great warm with ice cream.
Ingredients
Ingredients
- Blueberries: 6 cups fresh or frozen
- Granulated sugar: 1/2 cup
- Cornstarch: 2 1/2 tablespoons
- Lemon zest: 1 teaspoon
- Lemon juice: 1 tablespoon
- Vanilla extract: 1 teaspoon
- Pinch of salt
- Old-fashioned rolled oats: 1 cup
- All-purpose flour: 3/4 cup
- Brown sugar: 2/3 cup, packed
- Cinnamon: 1 teaspoon
- Fine salt: 1/4 teaspoon
- Unsalted butter: 8 tablespoons (1/2 cup), melted and slightly cooled
- Chopped nuts (optional): 1/2 cup pecans or almonds
- Butter for greasing the baking dish
Instructions
Instructions
- Preheat the oven to 375°F (190°C) and lightly butter a 9x13-inch baking dish.
- In the baking dish, toss the blueberries with granulated sugar, cornstarch, lemon zest, lemon juice, vanilla, and a pinch of salt, then spread into an even layer.
- In a bowl, combine oats, flour, brown sugar, cinnamon, and fine salt.
- Pour in the melted butter and stir until large clumps form; fold in nuts if using.
- Scatter the crumble evenly over the blueberries, leaving a few small gaps for steam to escape.
- Bake for 35 to 45 minutes, until the topping is deep golden and the berry juices bubble thickly around the edges; if using frozen berries, add 5 to 10 minutes.
- Let the crisp cool for 15 to 20 minutes to allow the juices to set before serving.
- Serve warm with ice cream, whipped cream, or Greek yogurt.
Notes
Watch for slow, thick bubbles around the edges to ensure the filling has set. If berries are very tart, add 1 to 2 tablespoons more sugar to the filling. Keep clusters in the topping for maximum crunch and avoid covering the pan to prevent sogginess. Store covered at room temperature for 1 day or refrigerate for 3 to 4 days; reheat at 350°F until warmed through. Freeze up to 2 months and reheat from frozen at 350°F until hot and bubbly. Variations include adding pecans, extra lemon, a maple-almond twist, or a mixed-berry blend; use gluten-free oats and flour for a gluten-free version or coconut oil/vegan butter for dairy-free.