Blueberry Crisp – Simply Home Cooked

This Blueberry Crisp is full of juicy berries and a nutty, crispy oat layer on top. This summer dessert is so easy to make and is full of fresh, delicious flavor in every bite.

Recipe Details

I love this Blueberry Crisp recipe because it’s like a simplified version of blueberry pie. Mix and bake, this recipe is easy to make. And that topping! So good! You are going to adore this delicious recipe that just screams summer.

• TASTE: Sweet and fruity, the filling in this dessert has a light citrusy tang from the lemon. And the pecan oat crumble crust is scrumptious.
• TEXTURE: This crisp is topped with a crunchy layer that is the perfect complement to the juicy berries underneath.
• TIME: This dessert takes 50 minutes to make.
• EASE: I love the simplicity of this recipe and so will you. It’s nice and easy.

What You’ll Need

Ingredient Notes

• Blueberries- Use ripe fresh blueberries that are plump but not firm, or frozen blueberries that have been thawed and drained.
• Lemon- Lemon juice and lemon zest will balance out the sweetness of blueberries.
• Cornstarch- Covering the berries in starch helps thicken the filling by mixing with the pectin when it bakes. Other starches can work, too, like tapioca and potato starch.
• Oatmeal- This is the foundation for the crumbles on top and it gives delicious chew.
• Butter- Use unsalted butter so you can control the salt content. It gives the crisp a buttery flavor and holds the crumble topping together.
• Brown sugar- This adds sweetness and a deep rich flavor, and it caramelizes in the topping as it bakes.
• Pecans- For nutty flavor that goes really well with the sweet berries, finely chop these for the topping.

Add-ins and Substitutions

• Make it gluten-free- In place of the all-purpose flour, you can use almond flour or rice flour to avoid the gluten.
• Substitute the pecans- Instead, try almonds or walnuts for a different nutty flavor.
• Use another fruit- This is the season for fresh fruit, so try others like strawberries, raspberries, or cherries in this recipe.

How to Make Blueberry Crisp

• Mix together all of the filling ingredients. In a bowl, combine the blueberries, lemon juice, lemon zest, sugar, and cornstarch. Then transfer the mixture to a9 x 13 inch baking dish.

• Combine the crisp topping ingredients. In a separate bowl, mix together the oats, flour, pecans, butter, cinnamon, baking powder, vanilla extract, brown sugar, and salt.

Pro Tip:Shred the butter so that it creates crumbles. I used a box grater.

• Assemble and bake. Evenly sprinkle the crisp topping ingredients over the blueberries. Then bake at 375°F for about 30 to 35 minutes or until the top is golden brown. Serve warm with vanilla ice cream.

Recipe Tips

• Don’t use canned fruit- While frozen fruit that is fully thawed can be used instead of fresh blueberries, canned berries are too syrupy and soft, and will make the dessert gummy.
• Use cold butter- Cold butter will not melt right away during baking, helping the crumbles in the topping to hold their form.
• Allow to cool slightly- With the insides extremely hot from baking, allow the blueberry crisp to cool a little before serving. This will allow it to hold its structure a bit more and avoid the ice cream melting into a puddle on top immediately.

FAQs

Serving Suggestions

This homemade Blueberry Crisp is absolutely scrumptious. You can enjoy this fruity dessert with different toppings, some ice cream, or alongside cakes, pies, and your favorite drinks.

• Toppings: Top your crisp with whipped cream, fresh fruit, Chantilly Cream, or some fresh mint leaves.
• Ice Cream: Scoop some ice cream on top of this dessert, such as this homemade No Churn Vanilla Ice Cream or whatever your favorite flavor is.
• Pies/Cakes: Pair this dessert with Easy Peach Cobbler (VIDEO), Blueberry Pie (Video), Lemon Pound Cake (VIDEO), or Chocolate Cheesecake Bars.
• Beverages: Treat yourself to a slice of Blueberry Crisp and a Caramel Frappuccino (Starbucks Copycat), Brown Sugar Boba, Iced White Chocolate Mocha, or Iced Caramel Macchiato

Make This Recipe in Advance

Make ahead: You can prepare the crumb topping ahead of time and store it in the fridge, covered with plastic wrap, until you’re ready to add it to the baking dish.

Storing: Store leftovers of this Blueberry Crisp covered or in an airtight container in the fridge for up to 3 days. However, the crust will become soggy as it sits, so try to eat it within a day or freeze it.

Freeze: Once it has cooled, cover the crisp with foil and place it in an airtight container or freezer bag. It can be frozen for about 6 months. When you’re ready to eat it, thaw it in the fridge overnight and warm it in the oven before serving.

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Full Recipe Instructions