The Best Blueberry Crisp

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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.

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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

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

bakedbree
4.59 from 36 votes
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course desserts
Cuisine American
Servings 10
Calories 297 kcal

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. . 

Video

Nutrition

Serving: 1gCalories: 297kcalCarbohydrates: 46gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 4gCholesterol: 31mgSodium: 199mgFiber: 2gSugar: 26g
Keyword baking, blueberry, crisp
Tried this recipe?Let us know how it was!

2 thoughts on “The Best Blueberry Crisp”

  1. I made this recipe. It was good. I will definitely use it as a basis for more desserts including for other berries, rhubarb, and peaches. I personally didn’t think there was enough fruit so next time plan to add another two cups of blueberries and see how it works out. Also it took longer for the crumble to bake so next time I will use a larger baking dish. This is a great, quick dessert.

    1. I’m glad you liked it! Adding more fruit and adjusting the baking dish sounds like a lovely idea. Enjoy experimenting and please keep me posted! 😊

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