Easy Blueberry Crisp

This post may contain affiliate sales links. Please read my disclosure policy.

This Easy Blueberry Crisp is made with with fresh blueberries coated in brown sugar and cinnamon and topped with a cinnamon oat topping! The flavors are warm and comforting and such a great way to enjoy blueberries! I couldn’t stop eating it!

Love a good crisp? Don’t miss my Old Fashioned Easy Apple Crisp!

Easy Homemade Blueberry Crisp

Crisps are such wonderful desserts! They are super easy to put together and have tons of flavor and texture. In many ways it’s like eating pie, but without as much work.

Part of what makes this blueberry crisp so good is the combination of flavors and textures. The filling is flavored with brown sugar, cinnamon and nutmeg and thickens beautifully. Then the topping has cinnamon and nutmeg as well, with a lovely crispness to it that compliments the juicy berries so well. It’s the best part! When served warm with a scoop of ice cream, it’s truly like biting into a little bit of heaven. SO good!

blueberry crisp with a scoop of ice cream in white bowl with blueberries, oats and cinnamon sticks in background

Blueberry Crisp Ingredients

The ingredients for this blueberry crisp are nice and straight forward. You probably have most of them in your pantry. You just need your fresh blueberries and you’re on your way to a delicious dessert!

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 you’ll want to bake it a touch longer for it have time to heat up and thicken it a little more.
  • 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
blueberry crisp in casserole dish with a scoop being taken out

How to make Blueberry Crisp

This could not be easier to make. First, you’ll combine all of the ingredients for the topping, except for the butter. Then add the cold butter and cut it into the dry ingredients until it gets crumbly and comes together.

Next, combine all the ingredients for the blueberry filling and stir well to evenly coat the blueberries.

Pour the blueberry mixture into an 8 or 9 inch square dish, then sprinkle the topping evenly over top.

Bake at 350 degrees for about 40 minutes or until the topping is golden and bubbling around the edges and the sauce has thickened. Let it cool for a few minutes, then serve!

blueberry crisp in a white ruffled bowl

Can I Use Frozen Blueberries?

I love using fresh blueberries, but you could use frozen. You just will need to adjust the baking time a bit. Frozen blueberries do have extra moisture and are frozen solid, so you’ll want the crisp to have time to heat up and thicken a little more.

Serving and Storing Blueberry Crisp

  • Serve warm with vanilla ice cream or homemade whipped cream!
  • Store your blueberry crisp well covered in the fridge for up to 4 days. To reheat, scoop some into a bowl and reheat in the microwave for 1-2 minutes, depending on how large the serving it and how warm you want it.
Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon
blueberry crisp in casserole dish with a scoop being taken out
Recipe

Easy Blueberry Crisp

  • Author: Lindsay
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 6 servings
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Description

This Easy Blueberry Crisp is made with with fresh blueberries coated in brown sugar and cinnamon and topped with a cinnamon oat topping! The flavors are warm and comforting and such a great way to enjoy blueberries! 


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

  1. Preheat oven to 350 degrees.
  2. Add all of the ingredients for the topping, except for the butter, to a medium sized bowl and stir to combine.
  3. 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.
  4. 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.
  5. Sprinkle the topping evenly over the blueberries.
  6. 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: 2879
  • Sugar: 287.8 g
  • Sodium: 2993.8 mg
  • Fat: 118.8 g
  • Carbohydrates: 441.6 g
  • Protein: 25.3 g
  • Cholesterol: 305.1 mg

Categories

Share a Comment

Have a question? Use the form below to submit your question or comment. I love hearing from you and seeing what you made!

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

7 Comments
  1. Jodi Haen

    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






  2. Angela Marshall

    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.

  3. Janie

    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!!






  4. Zack

    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 🙂






    1. Lindsay

      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.

Lindsay
About Lindsay

I’m the baker, recipe developer and photographer behind Life, Love and Sugar. I love sharing trusted recipes with helpful tips to give you great results.

Scripture I’m Loving

“Come to me, all you who are weary and burdened, and I will give you rest. Take my yoke upon you and learn from me, for I am gentle and humble in heart, and you will find rest for your souls.” Matthew 11:28-29