Blueberry Crisp, a quick and easy dessert recipe with an irresistible, crumbly oat topping and sweet, syrupy blueberries.
Blueberry Crisp Recipe
Celebrate blueberry season by baking your favorite berries into a delicious crisp. This crisp tastes delicious right out of the oven while the berries are still warm. Serve with a scoop of your favorite ice cream and enjoy!
There are so many amazing ways to use blueberries when they’re in season. Everything from blueberry streusel bars to healthy blueberry coffee cake and even blueberry sauce for pork. And don’t forget my blueberry lemon cake.
Related: 18 Ways to Use Blueberries This Summer
However you decide to use your blueberries, enjoy every bite!
The blueberries are sweet and delicious, just like in my cornmeal blueberry scones.
Ingredients for Blueberry Crisp
Pantry Ingredients
- sugar – granulated
- all-purpose flour
- rolled oats – use old-fashioned, not quick-cooking oats
- brown sugar – use golden brown
- walnuts – if you don’t like walnuts you could use pecans
- cornstarch
- brandy – adds depth of flavor
Fresh Ingredients
- blueberries – fresh are better than frozen which tend to be too watery
- unsalted butter
- lemon zest and juice. Always zest your lemon before juicing it.
How to Make Blueberry Crisp
Step One: In a medium bowl, combine six tbsps sugar, all-purpose flour, oats, brown sugar, walnuts, lemon zest, 1/4 tsp vanilla, 1/4 tsp kosher salt and cinnamon. Using your fingers, work butter into the flour mixture until crumbly. Transfer the topping into the freezer to let chill for 30 minutes.
Step Two: In a large bowl, stir together remaining 1/2 cup sugar, 1/4 tsp salt, lemon juice and remaining 1/2 tsp vanilla, along with blueberries, cornstarch and brandy.
Step Three: Place 4 (six-ounce) fluted, ceramic ramekins on a parchment paper-lined baking sheet. Divide berry mixture equally between the ramekins.
Step Four: Mound some of the crisp topping over each ramekin. Bake in a 350 degree oven until the berries are bubbly and the topping is browned; about 30 minutes.
Step Five: Serve warm or room temperature with vanilla ice cream.
Can I Freeze Blueberry Crisp?
You can. Go ahead and prepare it up to the point of baking it and cover it tightly with saran wrap. Baking time will be longer.
What’s the Difference Between a Crisp, Crumble and Cobbler?
It all comes down to what’s on top.
Cobblers get their name because the dollops of batter or biscuit dough are dropped on top of a bed of fruit, puffing up to look like cobblestone streets (clever).
Like a crumble, a crisp is also a baked fresh fruit dessert, however the streusel topping is less dense and includes oats. The oats will crisp up during baking. A crumble will have a topping that is more cakey.
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Can I Use a Large Pan Instead of Individual Ramekins?
You can.
With four cups of blueberries in this recipe you’ll want to use a pan no bigger than 1-1/2 quarts. If you only have an 8 x 8 pan (2 quarts) available you’ll want to increase the amount of blueberries to six cups and increase the amount of crisp topping ingredients by a half.
I prefer using fluted ramekins for this recipe and serving them individually.
The blueberries will bubble up and spill out when using ramekins to bake them in.
Place a sheet of parchment paper on the baking tray to make cleanup a breeze.
Don’t forget the vanilla ice cream, it’s an absolute much on warm, blueberry crisp.
Blueberry Crisp
Ingredients
- 6 tbsps plus 1/2 cup granulated sugar, divided
- 6 tbsps all-purpose flour
- 1/4 cup old-fashioned rolled oats
- 1/4 cup packed light brown sugar
- 1/4 cup chopped walnuts
- 1 tsp lemon zest
- 3/4 tsp vanilla extract, divided
- 1/2 tsp kosher salt, divided
- 1/4 tsp ground cinnamon
- 2 tsps lemon juice
- 4 tbsps unsalted butter, room temperature
- 4 cups fresh blueberries
- 2 tbsps cornstarch
- 2 tsps brandy
- vanilla ice cream for serving
Instructions
- In a medium bowl, combine six tbsps sugar, all-purpose flour, oats, brown sugar, walnuts, lemon zest, 1/4 tsp vanilla, 1/4 tsp kosher salt and cinnamon. Using your fingers, work butter into the flour mixture until crumbly. Transfer the topping into the freezer to let chill for 30 minutes.
- In a large bowl, stir together remaining 1/2 cup sugar, 1/4 tsp salt, lemon juice and remaining 1/2 tsp vanilla, along with blueberries, cornstarch and brandy.
- Place 4 (six-ounce) fluted, ceramic ramekins on a parchment paper-lined baking sheet. Divide berry mixture equally between the ramekins.
- Mound some of the crisp topping over each ramekin. Bake in a 350 degree oven until the berries are bubbly and the topping is browned; about 30 minutes.
- Serve warm or room temperature with vanilla ice cream.
Video
Nutrition
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KathyB. says
I have to say, I make a very good blueberry pie, but I personally prefer blueberry crisp. With fresh from the bush blueberries, you can’t go wrong. Just make sure there is plenty of REAL whipping cream or vanilla ice cream.
Karen Deborah says
You always make my mouth water. If you can get some peaches I made some blueberry peach preserves that are so yummy. If you think you are this excited about blueberries wait until your grapes start growing!
Mango Girl says
Looks yummy! I am envious your blueberry bushes.
Kate says
I prefer the crispy crunch as well. These are simple and wonderful! Thanks for sharing. Off to check out the other recipe, so thanks for that as well.
Lisa says
Yum. I have been in a blueberry baking mode. Picked 16 pounds of them last week, so blueberries will be on the menu for a bit!
barbie with a T says
Such tantalizing photos! With the grand finale of gently melting ice cream topping. My mouth is watering!
Marlene says
My father would have proposed to you had he been able to see this recipe…he too, loved a crisp as opposed to a cobbler…and yes, never forget the cream on top!
Cathy at Wives with Knives says
I prefer a crisp too because of the crunch. Love that texture with baked fruit. Looks like a very versatile topping for peaches too. And the ice cream is a must have.
emiglia says
Is it possible to fall in love with a dessert? If so, I’m guilty of it. Looks awesome!
pigpigscorner says
Loving your blueberry recipes! This is another must try!
Lea Ann says
Beautiful! Made the blueberry ice cream yesterday – delicious. I was going to make a peach cobbler today. Colorado has no blueberries, but does have some wonderful peaches. The cobler has just turned into a crisp. Thanks for all the delicious ideas.
Julie says
So..um, what did you do to the poor birdie? đŸ™‚ These look amazing!
gfe--gluten free easily says
Looks scrumptious as usual. Yeah, birds love those berries. At our support group meeting the other night, one person had added blueberries to the green salad she brought. It went very quickly. đŸ™‚ On vacation I had a simple, but elegant dessert of three dollops of different homemade ice creams and at the bottom of each dollop was different fresh fruit. Blueberries were under the hazelnut dollop!
Shirley
Ginny says
Oh, I’m jealous! With the ice cream, it look so delicious!
Alta says
I love a good crisp. I never thought of putting the crisp in the freezer before baking…duh, what a great idea. That’ll make it more crisp. I’ve made a few lately that weren’t crisp enough and was thinking of how to increase that crunch factor. Thanks! Now if only I could have blueberry bushes in my backyard!
Mamie says
It sounds scrumptious. I was born in Maine where blueberries go on for miles. Cinnamon is good with blueberries but nutmeg is better, many an old blueberry recipe will call for nutmeg. My mother-in-law prefers cardamom in the blueberry cake she makes,also good. I’ll stick with nutmeg though for that blueberry bliss.
Bob says
Crisps are one of my favorite things. Looks fantastic! I’m wicked jealous of your berry bushes. đŸ™‚
elra says
They look really delicious Cathy, I love blueberry!
theungourmet says
I love the little ramekins! Blueberries are so wonderfully versatile.
Your crisp looks so yummy! I could eat it for breakfast!
Lisa says
YUM! I am overflowing with blackberries over here, so I might have to use those. No blueberries on my little baby bushes until next year. I am very jealous of your “trees.”
dawn says
Wow, the color is so inviting. I like the idea of walnuts and brandy in here! Very beautiful photographs as usual.
Cassie says
Oh my! That looks fantastic! I need to figure out how to get blueberries to grow here. Hmmm…
Lisa says
Oh wow, I’m swooning over this! Beautiful!
Jennifer says
Have you tried blueberry ricotta pancakes yet? Stay tuned on my blog for the recipe later…
Jennifer Fun House says
Wow–another good looking blueberry treat! My little blueberry plants aren’t looking too good–I hope they make it!!
EAT says
I am a huge fan of the crumbles and cobblers! I just picked up loads of berries at the market – for dirt cheap – and can’t wait to get a few of these in the oven.
I will be freezing many more pounds of berries to enjoy during the winter.
grace says
this is ALMOST as beautiful as that ice cream, and just as decadent. thank heavens for blueberries!
Donna says
GORGEOUS! They were so so yummy. I love the topping too.
Michelle Smiles says
That looks amazing. I love blueberry crisp.
My grandfather had a bunch of blueberry bushes. He always draped rubber snakes in the branches to keep the birds away. I don’t know if it worked or not but thought I would throw it out there.
Marjie says
I’m still jealous of your blueberries.
jennyonthespot says
Mother of pearl. or of blueberries…
Ben Wideman says
woah! this looks incredible
BethieofVA says
Beautiful color and oh how I wished I had them growing wild.
Brian says
I’ll be making these soon. We have been eating tons of blueberries lately. I’m sure they’ll be hit.
pam says
I wasn’t planning on sharing mine either, but I got barely a handful and the birds got the rest.
threeundertwo says
Oh yum!
When I was a kid, mom made me go out and tie tinfoil on all the branches of the blueberry and huckleberry bushes to keep the birds away. That’s what kids are for I guess.
Biz says
Loved this recipe!! Best crisp I’ve ever made.
Helen says
That looks so good. I am going to have to try this out, I have used your blueberry crumble from last year so many times.
Natasha - 5 Star Foodie says
I love these gorgeous individual blueberry crisps – yum!!!
Ramona says
The birds love our bushes too. But, I also planted many extra bushes to ensure I would get as many as I cared to pick.
The crisps look awesome.
Ramona
lisaiscooking says
Your crisps are gorgeous! Great color. Are you planning to make any jam? A friend makes a delicious blueberry-basil jam that’s so good with goat cheese or brie.
KAYOLA says
That looks to die for….so yummy! I love blueberries!!!!!
Pam says
I may just have to make this… my mouth is watering.
unconfidentialcook says
Your look great! They were really good, weren’t they?
Fencepost says
I’m with you…..I like the crunch factor.
I will definitely be trying this one!
Audrey at Barking Mad says
I made this today! It was amazing. Best I’ve ever had.
Lisa says
I love the color! I’m on way to the market for more berries. I think I’ll try these.
bythecoast says
Your recipe is great. Just took the blueberry crisp out of the oven and it’s the best recipe I have come across. I didn’t have brandy so I used Grand Marnier and I didn’t have the individual ramekins so I put into a quiche size “ramekin”. Thanks for sharing yourrecipes and the great photography.
Tami Lyn says
Those pictures are stunning! Glad you found something wonderful to do with all your blueberries.
Psychgrad says
I recently saw another blueberry crisp recipe and have been thinking about making it since. Now, here’s another one — it’s a sign!