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Blueberry Crisp topped with ice cream in a white bowl.
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5 from 3 votes

Blueberry Crisp

Sweet and juicy blueberries topped with a buttery brown sugar crumble. This delicious summer dessert comes together in minutes.
Course Dessert
Cuisine Dessert
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6
Calories 421kcal



  • 5 cups blueberries*
  • 1 tablespoon lemon juice
  • 1 teaspoon finely grated lemon zest
  • ¼ cup granulated sugar
  • ¼ cup all purpose flour


  • cup old fashioned oats
  • cup all purpose flour
  • ¼ cup light brown sugar
  • 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.


*You can use fresh or frozen blueberries. Fresh blueberries will hold their shape better after baking. 


Calories: 421kcal | Carbohydrates: 67g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 41mg | Sodium: 104mg | Potassium: 155mg | Fiber: 4g | Sugar: 41g | Vitamin A: 539IU | Vitamin C: 13mg | Calcium: 26mg | Iron: 2mg