Blueberry Crisp Recipe (With Video and Step-by-Step)

Prep Time:

15 mins

Cook Time:

1 hr

Total Time:

1 hr 15 mins

Servings:

8

This juicy, lightly sweetened blueberry crisp contains three whole pints of fresh berries. It’s a super easy recipe that anyone can make: no rolling dough, no fancy knife work, no cake layers to rise or fall—or frost. Simply mix the berries with sugar and cornstarch for the filling, then make the sweet, buttery topping with oats or chopped nuts—or some of each to add texture and crunch. Add the clumpy topping over the fruit filling and bake. Be patient and let it cool before serving—and be sure to serve this delightful summer dessert with scoops of vanilla ice cream or dollops of whipped cream.

Fruit Crisp vs. Fruit Crumble

A fruit crisp and fruit crumble are very similar desserts featuring a toasty, buttery topping over a bubbling fruit filling. There's one thing that sets them apart, however: the inclusion (or absence) of oats. If you're tossing oats into your topping, you're making a crisp. Leaving them out for something more biscuity and tender? That's a crumble.

In Season, Fresh, or Frozen Berries

We created this easy blueberry crisp recipe to showcase in-season blueberries in the summer when they are at their best for flavor and sweetness, and when their price is lower. However, you can make the dessert any time of year with fresh but out-of-season berries. If you find that your berries are lacking that peak-season flavor, simply add a touch more sugar or lemon juice—or both. Alternatively, use frozen blueberries.

This blueberry crisp has a loose and juicy filling. If you prefer a thicker filling, add an extra teaspoon of cornstarch.

The Crisp Topping

The topping for a fruit crisp is an easy-to-make mix of butter, sugar, flour, and oats. We add a small amount of baking powder to lighten the topping in this blueberry crisp recipe. Oats bring a nice texture and they are what sets a crisp apart from the similar fruit dessert, the crumble (same topping but no oats). Try using chopped nuts, like almonds, in place of the oats, which bring a lovely flavor to the topping.

Make and freeze extra batches of the topping in freezer bags. Whenever you have fresh fruit on hand, you'll be able to assemble the dessert quickly.

Directions

Ingredients for Blueberry Crisp — Credit:
Rachel Marek

Preheat oven and make filling:

Preheat oven to 375°F. Make the filling: Mix blueberries, sugar, cornstarch, lemon juice, and salt in a bowl.

Credit:
Rachel Marek
Place filling in baking dish:

Transfer to an 8-inch square baking dish.

Credit:
Rachel Marek
Make topping:

Stir together flour, oats, baking powder, and salt.

Credit:
Rachel Marek

Credit:
Rachel Marek
Cream butter and sugar:

Cream butter and sugar with a mixer until pale and fluffy. (You can use a hand-mixer or, if your butter is soft enough, the mixture can be stirred together by hand.)

Credit:
Rachel Marek
Add dry ingredients and mix into clumps:

Stir dry ingredients into butter. Using your hands, squeeze topping pieces together into clumps.

Credit:
Rachel Marek
Sprinkle topping over filling:

Sprinkle topping evenly over filling.

Credit:
Rachel Marek
Bake, cool, and serve:

Bake until bubbling in center and brown on top, about 1 hour. If topping is browning too quickly, tent baking dish with foil. Transfer to a wire rack, and let cool for 30 minutes before serving.

Credit:
Rachel Marek

How to Serve Blueberry Crisp

While you can certainly serve this crisp on its own, a dollop of whipped cream or vanilla ice cream will take it to the next level. If using vanilla ice cream, take it out of the freezer about 10 minutes before you plan to serve, which will allow it to soften slightly for easier scooping.

Making your own whipped cream? Make sure your cream is super cold (it will whip up better that way), and use either an electric mixer or a whisk and some elbow grease. You can also add heavy cream to a large mason jar, then seal and shake until the cream thickens, 2 to 3 minutes (which is an especially fun task to do with kids).

How to Store Leftover Blueberry Crisp

If you have any crisp left over, let it cool completely, then cover the dish with plastic wrap and refrigerate for up to 3 days. If there is only a small amount left, transfer it to a small airtight container rather than storing it in the baking dish. Enjoy the leftovers reheated in a 350-degree Fahrenheit oven, the heat will crisp up the topping nicely.

Frequently Asked Questions

How do you thicken fruit for a crisp?

Cornstarch is often added to the filling for a fruit crisp (or other similar baked fruit desserts like crumbles and cobblers) to thicken it as it bakes. You can use other thickeners, such as flour or instant tapioca, but we find cornstarch is the most effective thickener for fruit fillings in crisps and similar desserts. If you decide to use flour, you’ll need to use about twice as much flour as cornstarch. Tapioca needs to be mixed with the fruit and set aside for 15 minutes before the dessert is baked.
Will extra juicy fruit result in a watery filling?

Yes, extra juicy fruit can result in a watery filling. If you notice the berries are very juicy when you prep them, add another teaspoon of cornstarch to the filling to thicken the juices as the crisp bakes. (If using flour to thicken your filling instead, add an extra two teaspoons.)
Can I add other fruit to a crisp recipe if I am short on blueberries?

Yes, you can add other fruit to a crisp recipe if you're short on blueberries. This recipe works with nearly all kinds of fruit, from raspberries and strawberries to peaches and nectarines. If using stone fruit, there's no need to peel it first, just chop or slice it into bite size pieces before adding.