The Best Blueberry Crisp is a recipe made with pantry ingredients that makes the most delicious blueberry filling with a crunchy topping.
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 //
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:
- 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.
- Mix until everything is combined and glossy.
- Pour the blueberry filling into the pan.
- 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. Set aside.
- 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.
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.
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.
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.
This recipe is adapted from The King Arthur Flour Baker’s Companion Cookbook.
More Blueberry Recipes //
- Blueberry Lemon Scones
- Blueberry Pancake Muffins with Maple Glaze
- Gluten-Free Blueberry Crisp
- Blueberry Pecan Granola
- Lemon Ricotta Thyme Pancakes with Blueberry Sauce
- Fresh Blueberry Pie
- Blueberry Muffins
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.
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
- Preheat oven to 350°. Spray a 9-inch pie plate or baking dish with cooking spray. Set aside.
- 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.
- Pour the blueberry mixture into the pan.
- 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.
- Sprinkle the crisp topping evenly over the blueberries.
- 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: 1Amount Per Serving: Calories: 297Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 31mgSodium: 199mgCarbohydrates: 46gFiber: 2gSugar: 26gProtein: 3g
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This Post Has 19 Comments
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!
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!
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?
Yup, you just drop the clumps of crisp topping on the blueberry filling.
Do you think GF flour would work? Anything with blueberries in it has my name on it.
Char in IL.
Yes! Cup-for-cup should work just fine.
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.
Happy Birthday! I hope you love it as much as I do!
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!
DELICIOUS. What a treat, homemade ice cream and crisp!
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.
I am so happy that you love it as much as I do Susan, it’s great with other fruits too.
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!
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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Will definitely try this…I’m trying to find one that makes the crisp really crisp. I like to add more cinnamon to really give the blueberries a zing and I have found that combining blueberries with blackberries to make a black and blue crisp is even tastier. Thanks for the recipe Bree.
You are welcome~
Truly one of the best crisps I’ve ever had. I used wild huckleberries, and the best butter I could find (kerrygold) for the crumble. I liked that this recipe was not overly sweet, which really made the berry flavor shine. Served with vanilla ice cream, it’s near perfection. Thank you!
I made it TWICE this weekend! I am so glad that you like it too.