This Blueberry Crisp is one of the easiest summer desserts ever! Sweet and juicy blueberries topped with a buttery brown sugar crumble. Serve this fruit crisp warm, room temperature, or chilled and watch it disappear. You’ll come back to this recipe again and again.
I live for a good fruit crisp. Seriously, fruit crisps are one of my all-time favorite desserts. Warm juicy fruit, buttery crumb topping, and a slooow melting scoop of ice cream. It doesn’t get much better!
My family has been indulging in all the quintessential summer treats: S’mores Dip, Mint Chip Ice Cream, Pink Lemonade, Blackberry Cobbler, and Strawberry Pie. Last week I whipped up this quick and easy Blueberry Crisp and I’m so excited to share it with you.
- Topping: This is my favorite fruit crisp topping. A mixture of oats, flour, sugars, cinnamon, salt, and melted butter. It comes together in one bowl in minutes.
- Filling: Sweet and juicy blueberries tossed with sugar, flour, lemon juice and lemon zest.
- Assembly: Pour the blueberry mixture into a greased pie plate. Crumble the topping over the top of the fruit. Bake until bubbly and golden brown.
Fresh or frozen blueberries
Feel free to use fresh or frozen blueberries in this recipe. You can even use a combination of the two if you have some extra blueberries to use up.
Fresh blueberries will hold their shape better after baking. Frozen blueberries will likely create more juices/sauce from their extra moisture.
Have leftover blueberries? Make Lemon Blueberry Muffins.
Can you use other fruit?
Yes! You can swap out some of the blueberries for another fruit. Be sure to use a softer fruit (like berries or cherries) as opposed to a firmer fruit that will take longer to bake (such as apples or pears).
Note: Be sure you have around 5 cups of fruit total.
More fruit crisp recipes
- 5 cups blueberries*
- 1 tablespoon lemon juice
- 1 teaspoon finely grated lemon zest
- ¼ cup granulated sugar
- ¼ cup all purpose flour
- ⅔ cup old fashioned oats
- ⅔ cup all purpose flour
- ¼ cup light brown sugar
- ⅓ cup granulated sugar
- ¼ teaspoon salt
- ¼ teaspoon ground cinnamon
- ½ cup unsalted butter, melted
- vanilla ice cream for serving
- Preheat oven to 350°F. Grease a 9 ½ inch deep dish pie plate or similar sized baking dish. Set aside.
- In a large bowl, combine all filling ingredients. Stir gently until well combined. Dump into prepared baking dish and spread into an even layer.
- In a large bowl, combine oats, flour, sugars, salt and cinnamon. Add melted butter and stir until well combined (I use a fork). Sprinkle the topping over the blueberries (pressing some of it together with your fingers to form clumps).
- Bake for 30-40 minutes until the fruit is bubbling and juicy and the topping is light golden brown. Cool slightly, serve warm with vanilla ice cream.