Dessert

Easy Blueberry Crisp Recipe

ByElena Hart January 15, 2026January 15, 2026

Introduction

This Easy Blueberry Crisp is a comforting dessert that’s perfect for showcasing fresh or frozen blueberries. With a buttery oat topping and a hint of lemon, it’s simple to prepare and delicious served warm.

The image shows a close-up of a baked blueberry crumble in a white rectangular dish with a thin blue rim. The dish is filled with two main layers: the bottom layer is made of dark purple cooked blueberries with a shiny, juicy texture, and the top layer is a golden-brown crumble mixture that looks crunchy with visible oats and small clusters of baked dough. A spoon is scooping out part of the dessert, revealing the contrast between the soft, juicy fruit layer and the crumbly topping. The dish sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

5 cups blueberries (fresh or frozen)
2 tablespoons granulated sugar

3 tablespoons all-purpose flour
1 lemon

¼ cup butter (softened)
½ cup brown sugar

¼ cup all-purpose flour
¾ cup oats (regular or quick)
½ cup sliced almonds (optional)

¼ teaspoon cinnamon

Instructions

Step 1: Preheat your oven to 375°F (190°C).
Step 2: Grate the rind of the lemon and squeeze the juice from half of the lemon.

Step 3: In a mixing bowl, toss the blueberries with granulated sugar, lemon rind, 1 tablespoon of lemon juice, and 3 tablespoons of flour. Transfer this mixture to a 2-quart baking dish.
Step 4: Using a fork, combine the softened butter, brown sugar, oats, ¼ cup flour, sliced almonds if using, and cinnamon until the mixture forms a crumbly topping. Sprinkle evenly over the blueberry mixture.
Step 5: Bake for 35 to 40 minutes, until the topping is golden brown and the blueberries are bubbly. Let it cool slightly before serving warm.

Tips & Variations

For extra flavor, try adding a pinch of nutmeg or a splash of vanilla extract to the topping.
You can substitute almonds with chopped pecans or walnuts for a different nutty taste.
If you prefer a gluten-free option, use gluten-free oats and flour substitutes.

Serve with vanilla ice cream or whipped cream for a creamy contrast.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave for about 30 seconds or until warm. The crisp topping is best enjoyed fresh but still tastes good warmed after storage.

How to Serve

The image shows a close-up of a rectangular white baking dish with a blue rim, filled with a blueberry crumble. The dish has two visible layers: a bottom layer of cooked, juicy dark purple blueberries with some liquid juice, and a top layer of golden brown oat crumble that looks crunchy with a textured, crumbly appearance. A spoon is scooping a portion from the dish, revealing the contrast between the soft, juicy fruit and the crisp, crumbly topping. The dish sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries for this recipe?

Yes, frozen blueberries work well. There’s no need to thaw them; just toss them directly with the other ingredients before baking.

How do I prevent the topping from getting soggy?

Ensure you use softened butter and thoroughly combine the topping ingredients until crumbly. Baking until golden brown helps keep it crisp. Serving shortly after baking also maintains the texture.