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This blueberry crisp recipe is made with fresh blueberries coated in brown sugar and cinnamon, then topped with a cinnamon oat topping! Such a great way to enjoy blueberries. I couldn’t stop eating it!
There’s nothing better than fresh, in-season blueberries—especially when they’re baked into a warm, cozy blueberry crisp. The juicy fruit bubbles up under a buttery oat topping, and is served warm with a cold scoop of vanilla ice cream or whipped cream. That’s summer dessert heaven right there!
Why I Love This Blueberry Crisp Recipe
- Warm, comforting flavors. The juicy blueberries are perfectly sweetened with brown sugar and a touch of cinnamon and nutmeg, giving you that cozy, can’t-get-enough taste in every bite.
- That irresistible oat topping. It’s like the best part of an oatmeal cookie blanketing those bubbling berries underneath. The topping is crispy, buttery, and spiced just right.
- Simple ingredients, big payoff. You probably have most of what you need in your pantry already, so whipping up this dessert is a breeze.
- Quick and easy to make. No need to fuss with pie crusts or complicated steps. This crisp comes together quickly, making it perfect for a last-minute dessert.
Love a good crisp? Don’t miss my Old Fashioned Apple Crisp!
Recipe Ingredients
Here’s a quick look at what you’ll need to make this blueberry crisp recipe. Don’t forget to scroll down to the recipe card for a printable list.
Cinnamon Oat Topping
- All Purpose Flour: Combined with the oats, this gives the topping it’s structure and crisps up during baking.
- Old Fashioned Rolled Oats: Gives the topping extra crispiness and flavor – a little bit like an oatmeal cookie!
- Brown Sugar: Provides hints of molasses flavor.
- Cinnamon and Nutmeg: Gives this topping a comforting flavor.
- Salt
- Unsalted Butter: Binds everything together.
Blueberry Filling
- Blueberries: I prefer fresh, but you could use frozen. Frozen blueberries do often have extra moisture, though, and are frozen solid. So if you use frozen you’ll want to bake your crisp a touch longer.
- Brown sugar: Sweetens the berries with hints of molasses.
- Unsalted Butter
- All-purpose flour: A little bit of flour helps thicken the sweet sauce.
- Lemon Juice: For a fresh pop of flavor.
- Cinnamon and Nutmeg: Gotta have these comforting flavors in every bite.
- Pinch of salt
Tips for Success
- Don’t skimp on the spices. The cinnamon and nutmeg in the filling might seem like a small touch, but they really bring out the flavor of the blueberries and make this crisp extra cozy.
- Mix the filling gently. Blueberries are delicate, so give everything a gentle stir when combining the fruit with the sugar and lemon juice. You want everything coated without crushing the berries.
- Use cold butter for the topping. It’s key to getting that crumbly texture just right. Cut it in until the mixture forms pea-sized crumbs.
- Spread the topping evenly. Make sure to cover the fruit all the way to the edges so every bite gets a bit of that buttery oat crunch.
- Bake until bubbly. The topping should be golden brown and you should see the filling bubbling up around the edges. Don’t pull it out too early or the filling won’t be thick enough.
- Let it rest before serving. Giving it 10–15 minutes after baking helps everything settle a bit and keeps that scoop of ice cream from totally melting on contact (unless that’s your thing!).
How to Store Extras
- Refrigerate: Let the crisp cool completely, then cover tightly and store in the fridge for up to 4 days.
- Freeze: Wrap the cooled crisp (or individual portions) in plastic wrap and foil, then freeze for up to 3 months. Thaw in the fridge before reheating.
- To reheat: Microwave individual servings for about 60 seconds, or until warmed through.
Recipe
Blueberry Crisp recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
This blueberry crisp recipe is made with fresh blueberries coated in brown sugar and cinnamon and topped with a cinnamon oat topping.
Ingredients
Cinnamon Oat Topping
- 1/2 cup (65g) all purpose flour
- 1 cup (90g) old fashioned rolled oats
- 3/4 cup (168g) packed brown sugar
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1/2 cup cold unsalted butter, cut into cubes
Blueberry Filling
- 5 cups (650g) blueberries
- 1/4 cup (56g) packed brown sugar
- 2 tbsp unsalted butter, melted
- 2 tbsp (16g) all purpose flour
- 2 tsp lemon juice
- 3/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- Pinch of salt
Instructions
- Preheat oven to 350 degrees.
- Add all of the ingredients for the topping, except for the butter, to a medium sized bowl and stir to combine.
- Add the cold butter and use a pastry cutter or fork to cut the butter into the dry ingredients until the mixture is crumbly and comes together. Set aside.
- Combine all the ingredients for the blueberries and stir together so that the blueberries are well coated, then pour the mixture into an 8 or 9 inch square dish.
- Sprinkle the topping evenly over the blueberries.
- Bake for about 40 minutes, until the topping is golden and bubbling around the edges and the sauce has thickened. Allow to cool for about 15 minutes prior to serving.
Nutrition
- Serving Size:
- Calories: 478
- Sugar: 44.7 g
- Sodium: 498 mg
- Fat: 19.8 g
- Carbohydrates: 71.9 g
- Protein: 4.5 g
- Cholesterol: 50.8 mg
Could I substitute fresh cranberries? If so, how?
I would think so. I’m sure if you’d need to adjust anything, since I haven’t tried it. In my experience though, cranberries aren’t as juicy, so you may need to account for that. Maybe with more sugar?
Thank you so much for your reply regarding substituting fresh cranberries. What if I added canned cranberry sauce for more moisture to the fresh cranberries? If that would work, how much do you recommend? Also, what if I used ALL cranberry sauce?
Having not tested any of this, I really don’t know. You could certainly try any of those options to see. I wouldn’t think you’d want more than a couple tablespoons of cranberry sauce (I’m assuming canned gelatin-like cranberry sauce), but it may depend on what consistency you tend to like. All cranberry sauce doesn’t sound super appealing to me, but you could try it.
Looking at my cranberry sauce recipe that uses fresh cranberries and probably has a somewhat similar consistency to the fruit portion of a crisp (though maybe a little thinner), you can see that water and more sugar are used. I would probably just try something like that first.
I will try substituting your cranberry sauce recipe less a little water.
Thanks for the help!
I hope it works well!
I made this for our church ladies group, and there are several allergies, so here is how I edit it for that purpose.
Ingredients
Cinnamon Oat Topping
1/2 cup (65g) almond flour
1 cup (90g) old fashioned rolled oats gluten-free
3/4 cup (168g) packed brown coconut sugar
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt
1/2 cup coconut oil
Blueberry Filling
5 cups (650g) blueberries
1/4 cup (56g) pure maple syrup
2 tbsp coconut oil, melted
2 tbsp (16g) almond flour
2 tsp lemon juice
3/4 tsp ground cinnamon
1/4 tsp ground nutmeg
Pinch of salt
Great recipe! Big hit for dessert with a scoop of vanilla ice cream. Perfect way to end a meal. Made in shallow 8 1/2×11 dish and it was perfect size.
I’m glad you enjoyed it!
This is a delicious recipe! Made it for some dinner guests in a 9 inch round glass pie plate so presentation was very pretty. My guests all had 2 helpings. Will absolutely make again. Thank you for such a wonderful recipe!!
Love this! I used the frozen blueberries though. I left them out on my counter to thaw out then left them in the hot oven for 15 minutes with the door slightly open kinda like a dehydrator. Came out amazing, thanks so much for sharing Lindsay 🙂
Can frozen blueberries be used?
There’s actually a section about frozen blueberries in the blog post, but yes you can. You’ll just probably need to adjust baking time for the additional moisture and cold berries.