When summer’s in full swing, there’s one dessert we can’t stop making: warm, bubbly blueberry crisp. It’s everything you love about pie—sweet, juicy fruit and a buttery topping—without the fuss of rolling out dough.
You can use fresh or frozen blueberries (we’re partial to tiny, flavor-packed wild Maine berries), and it only takes about 10 minutes to prep. Serve it warm with a generous scoop of ice cream and watch it disappear.
Love blueberries? Try my mini blueberry galettes with buttery pastry and juicy filling, or go classic with my jammy, golden-crusted blueberry pie.
What’s In Blueberry Crisp?
We’re using the same delicious, jammy blueberry filling that goes into our homemade blueberry pie. As you know, I’m a big fan of Wyman’s frozen wild Maine blueberries (though of course you can use fresh summer blueberries). When using frozen, no need to thaw. These are also fantastic in an overnight French toast casserole!
The oat topping is made from all-purpose flour, rolled oats, light brown sugar, ground cinnamon, Kosher salt, and melted butter. Feel free to use salted butter if you love a sweet and salty dessert!
This can be assembled in an 8×8 baking dish, a 9-inch round pie pan, or a cast-iron skillet.
Wait To Dig In Until The Berries Have Cooled
Let the crisp cool before serving so the filling can set. If you prefer it warm, reheat gently before enjoying. Serve with homemade whipped cream or ice cream. Coffee ice cream and blueberries are a match made in heaven.
And leftovers? They are fantastic for making a blueberry pie milkshake!
What’s The Difference Between A Crisp And A Crumble?
It all comes down to the topping! Both desserts consist of sweetened baked fruit with a crumbly topping, but a fruit crisp is made with the addition of oats, while a fruit crumble is made without oats. Try my easy homemade peach crumble next!
You can easily replace the oats with some chopped nuts (almonds or chopped walnuts would be fantastic) for even more crunch.
Then there’s a fruit cobbler… this baked fruit dessert is topped with a biscuit-like batter versus a crumble topping. Definitely less crunch than a crisp or crumble.
Expert Tips
- Melt the butter for the topping—it creates a crunchier texture and saves you from working cold butter into flour.
- The topping can be made up to a day ahead and stored in the fridge; just sprinkle over the berries before baking.
- If the berry filling looks too runny, stir in 1 tablespoon cornstarch before baking.
Freezing Instructions
To freeze before baking: Prepare as directed, then cover tightly with plastic wrap. I like to add a layer of aluminum foil for extra protection. Freeze for up to 3 months. When ready, preheat an oven to 350°F, then bake for 50-60 minutes (about 10 minutes longer than if it were made fresh).
To freeze after baking: Allow the crisp to cool completely to room temperature. then wrap tightly with plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw overnight in a refrigerator, then reheat at 350°F for about 10-15 minutes until warmed through.
Substitutions and Variations
- Gluten-free: Substitute all-purpose flour with a gluten-free flour blend.
- Swap rolled oats for an equal amount of crushed graham crackers or almond meal for a different texture and taste. Not traditional, but I love the taste of graham crackers here!
- Replace granulated sugar with coconut sugar or honey for a natural sweetener.
- Rolled oats vs quick oats: You can use either! I like the texture of rolled oats, which are larger, but quick oats (smaller) work just fine.
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This is truly one of my all-time favorite desserts, perfect for 4th of July and all summer cookouts! We hope you’ll give this easy Blueberry Crisp recipe a try! If you do, please let us know by leaving a review and ⭐️⭐️⭐️⭐️⭐️ rating below!
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Warm Blueberry Crisp (Fresh or Frozen Blueberries)
Equipment
Ingredients
For the filling
- 850 g (~6 cups) frozen wild Maine blueberries (we recommend Wyman’s) or fresh blueberries
- 90 g (½ cup) granulated sugar
- 30 g (¼ cup) all-purpose flour
- 1 medium lemon zested, about 1 heaping tsp
- 1 Tbsp fresh lemon juice
- 2.76 g (1 tsp) ground cinnamon
- 2.5 g (½ tsp) Kosher salt
For the topping
- 120 g (1 cup) all-purpose flour
- 45 g (½ cup) rolled oats
- 100 g (½ cup) packed light brown sugar
- ½ tsp ground cinnamon
- ¼ tsp Kosher salt
- 113 g (½ cup) unsalted butter, melted
For serving
- Coffee or vanilla ice cream for serving
Instructions
- Prepare the filling. Preheat an oven to 350F. Coat the bottom of the baking dish or cast iron pan with nonstick baking spray. Place 6 cups of frozen blueberries, 90g sugar, 30g all-purpose flour, 1 tsp lemon zest, 1 Tbsp fresh lemon juice, 1 tsp ground cinnamon, and ½ tsp Kosher salt directly into the dish, then stir well.
- Make the topping. In a medium bowl, whisk together 120g flour, 45g rolled oats, 100g brown sugar, ½ tsp ground cinnamon, and ¼ tsp Kosher salt. Add 113g melted butter, then stir until coarse crumbs form. Sprinkle over the top of the blueberry filling.
- Bake, then serve! Bake for 35-40 minutes, or until the topping is golden brown and the blueberries are bubbling. If you serve the blueberry crisp immediately, it’ll be quite liquidy. For a firmer texture, let it sit until mostly or fully cool. This also allows the berries to reabsorb their juices. Top with generous scoops of coffee or vanilla ice cream.
Notes
- Nutrition facts do not include ice cream.
- Make-ahead crisp topping: You can prepare the crisp topping a day in advance. Place in an airtight container in the fridge. When ready to bake, simply sprinkle it over the blueberry filling and bake as instructed. The oat topping can also be frozen for up to 2 months.
- Make-ahead crisp and storage: Bake the blueberry crisp in advance then store, covered, in the refrigerator for up to 3 days.
- To reheat: When ready to serve, reheat it in an oven at a low temperature (325-350F) until warmed through, about 10-15 minutes, or simply enjoy it chilled. The texture of the crisp topping, however, is best shortly after baking. It will soften over time.
- To freeze before baking: Prepare as directed, then cover tightly with plastic wrap. I like to add a layer of aluminum foil for extra protection. Freeze for up to 3 months. When ready, preheat an oven to 350F, then bake for 50-60 minutes (about 10 minutes longer than if it were not frozen).
- To freeze after baking: Allow the crisp to cool completely to room temperature. then wrap tightly with plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw overnight in a refrigerator, then reheat at 350F for about 10-15 minutes until warmed through.
Nutrition
Photography by: Cambrea Bakes
What size skillet do you recommend?
Any skillet that is 8-10 inches will work well. You can of course use a large skillet and just increase the quantity of ingredients if that’s all you have. Enjoy! xo, Ari
Thank you, I figured but wanted to be sure. Love the fact that you use wild frozen Maine blueberries. I do not care for the size lately of fresh blueberries.
I absolutely LOVE wild Maine blueberries and the fact that they are just as delicious frozen!! xo, Ari
SO very easy! Frozen berries work great! I doubled the topping and served with butter pecan ice cream which made for a more rich dessert. I cooked it along side a lasagne in 400 degree oven for 30 minutes. They both came out of oven at the same time which gave it plenty of time to rest while we ate dinner. Perfect timing!
Well this sounds absolutely fantastic — what a great dinner! Thanks for the feedback, Katie! xo, Ari
So yummy and easy.
It’s almost too easy because now my kids ask for it on the regular. 😂 So glad you enjoyed! Cheers, Ari