Easy Blueberry Crisp Recipe | Frozen Blueberry Dessert with Crumble
An easy, year-round blueberry crisp made with frozen berries and a buttery oat crumble that bakes up golden and jammy. Serve warm with ice cream for a cozy, unfussy dessert.
Ingredients
Ingredients
- 6 cups frozen blueberries
- 1/2 cup granulated sugar
- 1 1/2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine sea salt
- 1 cup old-fashioned rolled oats
- 3/4 cup all-purpose flour
- 1/2 cup light brown sugar
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon fine sea salt
- 1/2 cup unsalted butter, cold and cubed
- 1 teaspoon vanilla extract
Instructions
Instructions
- Preheat the oven to 375°F (190°C) and lightly butter a 9-inch square or 2–2.5 quart baking dish.
- In a large bowl, whisk together the granulated sugar, cornstarch, salt, and lemon zest for the filling until no lumps remain.
- Add the frozen blueberries, lemon juice, and vanilla to the bowl and toss until evenly coated and powdery.
- Pour the coated blueberries into the prepared baking dish and spread into an even layer.
- In another bowl, combine the oats, flour, brown sugar, granulated sugar, cinnamon, and salt for the crumble.
- Add the cold cubed butter and vanilla to the crumble mixture and work with fingertips or a pastry cutter until pea-sized clumps and sandy bits form.
- Scatter the crumble evenly over the blueberries without pressing it down.
- Bake until the topping is deep golden and the blueberry juices bubble thickly around the edges, about 40–45 minutes.
- Let the crisp cool for 15–20 minutes to allow the filling to thicken before serving.
Notes
Serve warm with vanilla ice cream, whipped cream, or Greek yogurt. Do not thaw the berries before baking. If using fresh blueberries, reduce cornstarch to 1 tablespoon and start checking at 35 minutes. The crisp is done when the edges bubble steadily. Store covered at room temperature up to 1 day or refrigerated 3–4 days; reheat at 350°F to re-crisp. For freezer prep, assemble unbaked and freeze up to 2 months; bake from frozen at 375°F, adding 10–15 minutes.