Blueberry Crisp Recipe

Scalloped round baking dish with blueberry crisp, topped with scoops of ice cream. A metal spoon has taken away a serving of the crumble.

5 stars (3 reviews)

This old-fashioned Blueberry Crumble recipe is easy to make with fresh or frozen berries and features a scrumptious oat and almond crumble topping. It's ready to serve in under an hour, and perfect to enjoy warm with a scoop of vanilla ice cream!

Prep Time15

Cook Time35

Total Time50

Course: Dessert

Cuisine: American

Servings: servings

Calories: 322kcal

Author: Sommer Collier

Ingredients

For the Blueberry Filling –

6 cups fresh blueberries or frozen blueberries
½ cup granulated sugar
¼ cup fresh lemon juice + 1 teaspoon lemon zest
2 tablespoons cornstarch
½ teaspoon salt

For the Blueberry Crisp Topping –

1 cup all-purpose flour
1 cup old fashioned oats or quick oats
¾ cup light brown sugar packed
12 tablespoons butter cut into cubes
1 teaspoon ground cinnamon
½ teaspoon salt
½ cup sliced almonds optional
Vanilla ice cream to serve optional

US Customary - Metric

Instructions

Preheat the oven to 375°F. Set out a 2-quart baking dish: a deep 8 x 8-inch square, a 9 x 9-inch square, or 2-quart round dish are great options!
Prepare the Blueberry Filing: In a large mixing bowl, combine the blueberries, sugar, lemon juice, lemon zest, cornstarch, and salt. Mix well to combine. Pour the blueberry mixture into the baking dish. *If your baking dish is deep enough, you can mix these ingredients right in the dish to reduce clean up.
For the Crisp Topping: Set out a medium mixing bowl. Combine the flour, oats, light brown sugar, butter cubes, cinnamon, and salt. Either use a pastry blender tool, or your hands, to mix the ingredients together until the butter is broken into small pea-sized pieces. Then mix in the sliced almond, if using.
Sprinkle the crumble topping over the blueberries in the pan. Place the blueberry crisp in the oven and bake for approximately 35- 40 minutes, until the crisp topping is golden brown and the blueberries are bubbling around the edges.
Allow the blueberry crisp to cool for at least 5-10 minutes. Then scoop and serve with vanilla ice cream.

Video

Notes

Let the crisp cool before transferring to an airtight container. Blueberry crumble will keep well in the fridge for up to 3-4 days.

Crisps can be frozen before or after baking. Make them in foil pans to give away as edible gifts! If baking from frozen, increase the bake-time to 50-60 minutes.

Nutrition