The Best Blueberry Crisp

The Best Blueberry Crisp is a recipe made with pantry ingredients that makes the most delicious blueberry filling with a crunchy topping.

a dish of blueberry crisp with two plates of the best blueberry crisp on plates with a scoop of vanilla ice cream on each with two fork on the side and a bowl of blueberries with three cosmos

I’m not much a breakfast eater, but blueberry crisp is my favorite breakfast in the world. I know it is technically not a breakfast food, but it has fruit, so it counts, right? 

If I am making this for a barbecue, I usually make two just to make sure that there will be enough for leftovers. 

I have been making this recipe for so many years and I can’t believe that I have never shared it with you here. It is so simple, my kids can make it, usually without making a mess either. If you have some berries in your freezer, you are almost guaranteed to have everything you need to make it right now. 

This recipe is also very adaptable. You can use just about any fruit that is in season, I just happen to love the tiny, wild, blueberries in this. You can also add nuts for extra crunch. Oats. (I learned that if you add oats, that turns this from the best ever blueberry crisp to the best ever blueberry crumble.)

ingredients for best blueberry crisp

Ingredients //

The ingredients for blueberry crisp are flour, salt, cinnamon, sugar, melted butter, fresh or frozen blueberries, and a lemon. 

Blueberries. You can use either fresh blueberries or frozen ones. For this particular crisp, I used a mixture of both, but I love the frozen wild blueberries. Just make sure to thaw your berries before making the filling. 

Lemon. I like to add the zest and juice of a lemon to my fruit filling to give it a little extra brightness. 

How to Make // The Steps 

This blueberry crisp is so simple to make. It takes less than 10 minutes from start to finish to get into the oven. Sometimes I start with the crisp topping and sometimes I make the filling first. You do you.

Start by:

blueberries and sugar in a bowl with flour, salt, cinnamon, and lemon zest on plate above it.
  • Preheat your oven to 350°. Spray a 9-inch pie plate or baking dish with cooking spray. Set it aside.
  • Meanwhile, add the blueberries to a bowl. If frozen, make sure they are thawed. Pour over sugar, flour, cinnamon, salt, lemon zest, and lemon juice.
blueberry crisp filling a bowl
  • Mix until everything is combined and glossy.
  • Pour the blueberry filling into the pan.
ingredients for crisp topping in bowls
  • Stir together flour, salt, cinnamon, and sugar in a medium bowl with a fork.
butter and vanilla being poured in a bowl of dry ingredients
  • Pour in melted butter and vanilla.
clumps of crisp topping on a fork
  • Mix until combined and clumps form. Set aside.
a dish of blueberry crisp with two plates of the best blueberry crisp on plates with a scoop of vanilla ice cream on each with two fork on the side
  • Bake for 45 to 50 minutes or until the top is golden and the filling is bubbly. I like to serve it just a little warm (not too hot I don’t want completely melted ice cream) with vanilla ice cream.
overhead shot of plate of blueberry crisp and vanilla ice cream with a fork

Tips for Blueberry Crisp //

You can bake these in individual servings. I often bake them in ramekins and serve on a plate with a scoop of ice cream. 

The crisp topping is delicious on its own. It can be baked on a baking sheet and sprinkled over ice cream or puddings, any time you want to add some sweet crunch.

It is very traditional to serve with a scoop of vanilla ice cream. One time I ordered it and it had ice cream and freshly whipped cream on it and I’ve never been the same. 

You can make this crisp recipe a few hours ahead and bake before serving.

plate of the best blueberry crisp with a scoop of vanilla ice cream on a plate with a fork and linen napkin with a pan of crisp in the background

Berry Crisp Variations //

You can use any kind of berry or mixture of berry you like – strawberries, raspberries, blackberries

When changing up the fruits, you may need to adjust the amount of sugar and flour called for in the filling. 

Apple, peach, stone fruit, almost any type of in-season fruit works in this crisp recipe.

Add ½ cup rolled oats to the topping. This turns it from a crisp recipe to a crumble recipe, but I often add oats to it.

Add 1 cup nuts to the topping. Pecan, walnuts, almonds. Strawberries and almonds is one of my favorite combinations. Blueberries and pecans are also incredible. 

Instead of lemon juice and zest, try orange. It is particularly delicious in an apple crisp.

whole pan of blueberry crisp woth plates and fork and a bowl of blueberries and cosmos in corner

How to Store //

If you have any leftover crisp, cover it with plastic wrap and store in the refrigerator.

This crisp freezes well. Bake fully, let cool, freeze. When ready to eat, thaw completely and gently reheat.

You can also assemble and freeze an unbaked crisp. Bake from frozen, adding more baking time as needed.

side angle shot of blueberry crisp and vanilla ice cream on a plate with a pan of crisp in the background

This recipe is adapted from The King Arthur Flour Baker’s Companion Cookbook.

More Blueberry Recipes //

If you make this recipe, I’d love to know how it goes! Be sure to follow me on Facebook, Instagram and Pinterest, too!

plate of the best blueberry crisp with a scoop of vanilla ice cream on a plate with a fork and linen napkin with a pan of crisp in the background

The Best Blueberry Crisp

Yield: 10
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

The Best Blueberry Crisp is a recipe made with pantry ingredients that makes the most delicious blueberry filling with a crunchy topping.

Ingredients

Blueberry Filling //

  • 4 cups blueberries
  • ½ cup sugar
  • ¼ cup flour
  • ¼ teaspoon cinnamon
  • ¼ teaspoon salt
  • Zest from one lemon
  • 2 teaspoons lemon juice

Crisp Topping //

  • 1 ½ cups flour
  • ¼ teaspoon salt
  • ¼ teaspoon cinnamon
  • ½ cup sugar
  • 10 Tablespoons butter, melted
  • 1 teaspoon vanilla

Instructions

  1. Preheat oven to 350°. Spray a 9-inch pie plate or baking dish with cooking spray. Set aside. 
  2. Make the filling by adding the blueberries, sugar, flour, cinnamon, salt, lemon zest, and lemon juice to a bowl and mix until the berries are coated. 
  3. Pour the blueberry mixture into the pan.
  4. Stir together flour, salt, cinnamon, and sugar in a medium bowl with a fork. Pour in melted butter and vanilla. Mix until combined and clumps form. 
  5. Sprinkle the crisp topping evenly over the blueberries. 
  6. Bake for 45 to 50 minutes or until the top is golden and the filling is bubbly. . 

Notes

Serve with vanilla ice cream or whipped cream or if you are feeling extra, both

Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 297Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 31mgSodium: 199mgCarbohydrates: 46gFiber: 2gSugar: 26gProtein: 3g

All information and tools presented and written within this site are intended for informational purposes only.

Bree-September-2020-50

Oh hey there!

Well, hello there! I’m Bree Hester, the Boston-based blogger and food photographer here at Baked Bree. Here you can get lots of weeknight meal inspiration, eat more plant-based meals, and still indulge in a decadent sweet treat. Baked Bree is a place where you will find great recipes and inspiration for your next family adventure.

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This Post Has 14 Comments

  1. Lili

    Hi Bree! This looks delicious! I was just hoping for a little bit of clarification when it comes to freezing. Would you recommend baking and cooling before freezing? And then when ready to serve, thaw and reheat in oven? Thank you so much, I can’t wait to try this!

    1. Bree Hester

      That’s right. I’ve done it both ways, but I like to bake it, cool it, and then thaw and reheat. I’ll fix the instructions if they weren’t clear. Thank you!

  2. Charlotte

    I’ll be making this very soon…looks yummy. I’d like to confirm that after mixing in the butter and vanilla, that you just drop the topping on top of the fruit in clumps?

    1. Bree Hester

      Yup, you just drop the clumps of crisp topping on the blueberry filling.

  3. Char R

    Do you think GF flour would work? Anything with blueberries in it has my name on it.
    Char in IL.

    1. Bree Hester

      Yes! Cup-for-cup should work just fine.

  4. Maria

    Looking forward to trying this for my birthday instead of a cake. Have a lot of frozen blueberries and raspberries. Thanks – it looks so good.

    1. Bree Hester

      Happy Birthday! I hope you love it as much as I do!

  5. Maria

    Thank you. We enjoyed this so much on my birthday, I’m making it again for the holiday weekend. This time, I had more time and made vanilla bean ice cream with it. Happy Friday!

    1. Bree Hester

      DELICIOUS. What a treat, homemade ice cream and crisp!

  6. Susan Peil

    This was absolutely delicious. I did add the optional oatmeal and chopped pecans and found that the flavor of the pecans within the topping as well as the texture added another layer of deeper flavor to the overall dessert. Unlike other toppings this one is not overly sugary, or gritty with sugar, but instead is more like a crumbly butter cookie. The simple spice in the blueberries as well as the pinch of salt was perfect to bring out their flavor. Thank you for the recipe, I will definitely be making it again.

    1. Bree Hester

      I am so happy that you love it as much as I do Susan, it’s great with other fruits too.

  7. Amy J

    Hi, Bree. The blueberry crisp is awesome! I want to make it with apples this weekend. I’ll keep the topping the same, but how would you suggest I adjust the sugar and flour while still using 4 cups of apples? Thanks in advance!

    1. Bree Hester

      I don’t think that you should have to adjust much. I would add the sugar slowly and taste it, but the flour shouldn’t be different.

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