Easy Blueberry Crisp with Oats
Celebrate summer with this super easy blueberry crisp. You can make it with fresh or frozen blueberries! It is packed with fresh flavor and a buttery oat crumble topping. This summer dessert is definitely a keeper!
In case you didn’t know, blueberries are my favorite fruit and I love to use them when I bake. Crisps also happen to be one of my favorite desserts because they are so simple and almost always involve a scoop of ice cream upon serving. It’s no wonder I loved this homemade blueberry crisp. It will soon be your favorite dessert for summer too!
Why You’ll Love This Recipe
- Quick to make from scratch. The preparation takes less than 5 minutes, then all you have to do is put the dish in the oven to bake!
- Easy to make ahead of time. The filling and topping can be made ahead of time and baked later. I often make ahead my apple crisp too and it works like a charm!
- Delicious flavors and satisfying texture. The blueberries bubble up and release their juices, which complements the crunchy, sweet crisp topping.
- Use fresh or frozen blueberries. I opt for fresh for the most flavor, but frozen works too!
- Perfect summer dessert for entertaining. I love serving this dish on a cool summer evening. A warm fruit crisp goes best with a cold scoop of vanilla ice cream (or peach ice cream!)
Ingredient Notes
- Blueberries: Use fresh blueberries for the most flavor. If using frozen, defrost them first.
- Lemon juice and zest: Use fresh lemon juice and zest for a kick of citrus flavor. It’s subtle, but really brings out the flavors in the rest of the dish!
- Rolled oats: To add a little chewy crunch to the topping, use old fashioned rolled oats. Do not use steel cut (they are too tough). In a pinch, quick oats may be used.
- Granulated sugar: Sugar makes the topping crispy and helps bring out the juices in the blueberries.
- Cinnamon: Make sure it is fresh for the best flavor.
- Butter: Use unsalted butter cut into cubes. It’s vital that the butter is cold to guarantee a crunchy topping!
Refer to the recipe card for exact measurements and ingredient details.
Recipe Variations
Add more berries. If you like a variety of fruit in your crisps, replace some of the blueberries with raspberries, blackberries, strawberries or cherries. You can even add thinly sliced peaches or apples! Aim for about a total of 5 cups of fruit for the filling.
Add some nuts. I like adding 1/3 cup chopped pecans, walnuts or almonds to my crisp toppings. It adds a little more flavor and an extra crunch!
Adjust for dietary needs. This recipe also works with gluten-free flour (cup for cup variety) and gluten-free oats. It will also work with dairy-free butter.
Adjust the amount of servings. If you’re serving a crowd, double the recipe and bake it in a 13×9 baking dish (same temperature and time). For a small batch, half the recipe and bake it in a 6-inch round pan or 3 ramekins for 20 to 25 minutes.
How to Make Blueberry Crisp
- Prepare the filling. In a large bowl, stir together blueberries, sugar, flour lemon juice and zest. Set aside.
- Make the topping. Whisk together the flour, oats, brown sugar, sugar, cinnamon and salt.
- Use a pastry cutter to cut the cold butter into the dry ingredients until crumbles form.
- Assemble and bake. Transfer blueberries to a greased 2-quart baking dish. Sprinkle crisp mixture on top. Bake at 375 F for 30 to 40 minutes.
Expert Tips
Use cold butter. This is crucial for a crisp topping. If the butter is too warm, then it will melt into the filling and the topping won’t be crunchy.
Opt for fresh blueberries. They have much more flavor and are in season during the summer! I also suggest using rolled oats. They are chewier than quick oats, but softer than steel-cut oats.
Let the crisp cool a bit before serving. This allows the juices to settle and thicken a bit!
Make Ahead and Storage Tips
Make ahead: The filling and topping may be prepared and stored in two separate bowls in the refrigerator up to 24 hours in advance. You can also freeze the unbaked, assembled crisp. Wrap it in plastic wrap and aluminum foil. Store in the freezer for up to 3 months. Bake from frozen at 375 for 45 to 55 minutes.
Storage: Store baked crisp covered in the refrigerator for up to 3 days. Keep in mind, the crisp will start to get soft the longer it sits.
Freezing: After the crisp has completely cooled, wrap the entire pan in plastic wrap and aluminum foil to prevent freezer burn. Freeze for up to 3 months. Defrost in the refrigerator or reheat from frozen.
Reheat: Crisp may be reheated at 350 F for 10 to 20 minutes or until heated through. If reheating from frozen, remove the plastic wrap, but keep a layer of aluminum foil on top to prevent the topping from burning. Reheat at 350 for 40 to 50 minutes or until heated through.
Recipe FAQ
If you used frozen berries, it’s likely they had extra juices from defrosting. Try baking for 10 extra minutes so the liquid evaporates. Keep in mind the filling will thicken and set as it cools.
A crumble doesn’t use oats while a crisp topping does. A cobbler topping is more of a biscuit dough so it’s soft and bit cakey.
Yes, omit the oats and replace it with equal amount of flour.
The best way to serve any warm crisp is with a scoop of vanilla ice cream. However, you may also add some whipped cream, crème fraîche, fresh berries, a drizzle of honey or chopped nuts.
Related Recipes
Looking for more summer recipes? Try these next!
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Get the Recipe: Easy Blueberry Crisp with Oats
Ingredients
Blueberry Filling
- 1 Tablespoon unsalted butter, for greasing pan
- 5 cups (30 oz) fresh blueberries, (see notes for frozen)
- ¼ cup (50 g) granulated sugar
- 2 Tablespoons all purpose flour
- 2 teaspoons fresh lemon juice
- 1 teaspoon fresh lemon zest
Crisp Topping
- 1 cup (80 g) old fashioned rolled oats
- ½ cup (67 g) all purpose flour
- ½ cup (100 g) light brown sugar
- ¼ cup (50 g) granulated sugar
- ¼ teaspoon ground cinnamon
- Pinch of salt
- ½ cup (113 g) unsalted butter, cold and cut into cubes
- Vanilla ice cream for serving
Instructions
- Preheat the oven to 375° F. Use butter to grease a 2-quart baking dish (or 10-inch skillet). Set aside.
- In a large bowl, combine blueberries, sugar, flour, lemon juice and lemon zest. Stir until berries are coated and set aside.
- In a separate bowl, whisk together rolled oats, flour, brown sugar, granulated sugar, cinnamon and salt. Add butter and use a pastry cutter (or two forks) to cut the butter into the dry ingredients until the mixture resembles coarse sand.
- Pour berries into prepared baking dish. Evenly sprinkle crisp mixture on top.
- Bake blueberry crisp at 375° F for 30 to 40 minutes or until the top is golden brown and the berries are bubbling. Serve warm with a scoop of vanilla ice cream.
