Easy Blueberry Crisp
There’s something so comforting about a bubbling blueberry crisp fresh from the oven. It’s simple enough for a weeknight treat, but special enough to share with friends.
Serve it warm with a scoop of ice cream, and you’ll have everyone asking for seconds!
Variations & Substitutions
Want to shake things up? Swap blueberries for blackberries or raspberries, or mix a few together for a berry medley.
If you’re out of brown sugar, coconut sugar or maple sugar will add a lovely caramel note. No lemon juice? Orange juice works in a pinch.
For a nutty twist, stir in a handful of chopped pecans or walnuts into the topping for extra crunch.
Tips & Tricks for Perfect Results
For the juiciest filling, toss your berries with cornstarch—this helps thicken those lovely juices. If using frozen berries, don’t thaw them; just toss them straight in with a little extra cornstarch.
Cube your butter nice and small so it blends evenly into the topping. And don’t skip the cooling time—ten minutes lets everything set up just right.
Storage & Reheating
Blueberry crisp keeps well in the fridge for up to four days. Cover the dish with foil or transfer leftovers to an airtight container.
To reheat, pop a portion in the microwave for about 30 seconds, or warm the whole dish in a 350°F oven for 10-15 minutes. The topping will crisp up again, and the filling will be perfectly gooey.
Easy Blueberry Crisp
Ingredients
- 4 cups fresh or frozen blueberries
- 1/3 cup granulated sugar
- 1 tablespoon lemon juice
- 2 teaspoons cornstarch
For the Crisp Topping:
- 3/4 cup old-fashioned oats
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar packed
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter cold, cut into small cubes
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish.
- In a large bowl, toss blueberries with sugar, lemon juice, and cornstarch. Pour into the prepared dish and spread evenly.
- In another bowl, combine oats, flour, brown sugar, cinnamon, and salt. Add the cold butter and use your fingers or a pastry cutter to work it in until the mixture is crumbly.
- Sprinkle the topping evenly over the blueberries.
- Bake for 30 minutes, or until the topping is golden brown and the blueberries are bubbling.
- Let cool for 10 minutes before serving. Enjoy warm, maybe with a scoop of vanilla ice cream!
