Quick & Easy Blueberry Crisp
In the fall and winter months apple crisp is the favorite dessert, but in these hot summer months we love making fresh blueberry crisp (or these Blueberry Crumb Bars)! It is kid-approved so the whole family loves enjoying this delicious summer dessert. The addition of lemon zest really helps to amplify all the great blueberry flavor. This crips only takes about 10 minutes to prep, so it is super simple to throw together and then just bake until it’s golden brown and bubbly!
We also have an amazing Paleo Berry Crisp, which is another summer classic!
Key Ingredients
Be sure to see the recipe card below for a full listing of ingredients, instructions, and estimated nutritional information.
- blueberries – we love using fresh, especially when they are in-season, but frozen would also work just fine.
- whole wheat flour – helps to keep the blueberry mixture for getting too runny – you could use gluten-free flour if you prefer or regular all-purpose.
- lemon juice and zest – a little acidity really helps to bring out all of the great flavors.
- rolled oats – the perfect base for a delicious crispy topping – use gluten-free certified oats if that is important to you.
- brown sugar or coconut sugar – some added sweetness and either one will do the trick – coconut sugar is an easy substitute here.
- butter – this is what makes your topping nice and golden brown. Use regular or dairy-free butter if you prefer.
- ground cinnamon & nutmeg – a little of each are the perfect spice additions.
- topping: vanilla bean ice cream – option to use regular or dairy-free.
How To Make Blueberry Crisp
Step 1: Mix together the blueberry mixture and place it in a baking dish.
Step 2: Place your the ingredients for the crips topping in a mixing bowl.
Step 3: Use a fork or pastry cutter to mix them thoroughly.
Step 4: Place the crisp mixture on top of the blueberries.
Step 5: And bake at 375 degrees F for 30-35 minutes.
Step 6: Serve with some vanilla bean ice cream and enjoy!
Recipe FAQs
Absolutely! In the photos below we used fresh blueberries, but you can definitely use frozen ones in their place. You don’t even have to thaw them before using. They might have to bake for a few extra minutes though.
Our blueberry crisp bakes at 375 degrees F for about 30-35 minutes. As you get towards the end of your cooking time you will want to keep an eye on it and once it is golden brown and bubbly you can remove it from the oven.
Yes, you could prepare the entire crisp and then tightly cover it in plastic and store it in the fridge for up to 1-2 days. When you are ready, simply preheat your oven and bake as directed.
Yes! Once you have it all prepared in a non-porcelain baking dish you can cover it tightly and store it in the freezer for up to one month. When you are ready to bake you can place it in a preheated oven and then make sure you add some time to your total cook time. It will probably take closer to 50 minutes to bake from frozen.
Other Recipes You Might Like
Strawberry Rhubarb Pie
Peach Blueberry Summer Pie
Blueberry Banana Muffins
Blueberry Banana Smoothie
Made this recipe and loved it?!
We would love it if you would take a minute and leave a star rating and review – it is also helpful if you made any substitutions or changes to the recipe to share that as well. THANK YOU!
Follow Us on Social
Video
Ingredients
Blueberry Mixture:
- 4 cups blueberries
- 2 tablespoons whole wheat flour
- zest of 1 lemon, minced
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- pinch kosher salt
Crisp:
- 1 cup rolled oats
- ½ cup brown sugar, or coconut sugar
- 6 tablespoons butter, softened (dairy-free butter works)
- ¼ cup whole wheat flour
- ½ teaspoon ground cinnamon
- ¼ teaspoon nutmeg
Topping Suggestions:
- vanilla ice cream, regular or dairy-free
- whipped cream, regular or dairy-free
Instructions
- Prep: Preheat oven to 375℉.
- Blueberry Mixture: In a large bowl, add 4 cups blueberries, 2 tablespoons whole wheat flour, zest of 1 lemon, 1 tablespoon lemon juice, 1 teaspoon vanilla extract, and a pinch kosher salt. Transfer to 9×9 baking pan.
- Make Crisp: In a separate bowl, add 1 cup rolled oats, ½ cup brown sugar, 6 tablespoons butter, ¼ cup whole wheat flour, ½ teaspoon ground cinnamon, and ¼ teaspoon nutmeg and use a fork or pastry cutter to mix together.
- Bake: Cover the blueberry mixture with the crisp mixture. Place in the oven (middle rack and uncovered) for 30-35 minutes or until the blueberries are nice and bubbly.
- Cool + Serve: Remove from oven and let cool 10-15 minutes. Serve with your favorite vanilla bean ice cream (regular or dairy-free).
Notes
- Gluten-Free: to make this gluten-free use a 1-to-1 gluten-free flour and certified gluten-free oats.
- Dairy-Free: to make this recipe dairy-free use a dairy-free butter and serve with dairy-free ice cream or dairy-free whipped cream.
- Storage: simply cover in plastic wrap and leave it out at room temperature for up to 3 days.
- Frozen Blueberries: you can use frozen blueberries if you prefer – no need to thaw before using, but you may need to increase the cook time by 5 minutes.
- Nutrition Info does not include the optional toppings.
Nutrition
Sarah says
So simple and soooo good. Made it last week and have another in the oven at this moment!
Erin says
So glad you are enjoying this one!!
Heather says
This was a fantastic recipe, thank you!! I made a batch following the gluten-free directions and the whole family loved it. My husband’s aunt even said it was the best dessert she’s had in quite a long time. Saving to my favorites!
Erin says
Makes my day to hear that, Heather! Thank you so much for taking the time to come back and leave a rating and review – so appreciated!