Warm Blueberry Crisp (Fresh or Frozen Blueberries)

Warm blueberry crisp with vanilla ice cream.

5 from 3 reviews

Warm Blueberry Crisp (Fresh or Frozen Blueberries)

Meet your new favorite summer dessert: homemade blueberry crisp. Bursting with sweet, jammy berries (fresh or frozen!), it has all the flavor of blueberry pie without the hassle of a crust—making it perfect for the 4th of July. Serve warm with a scoop of ice cream or a dollop of whipped cream for the ultimate treat.

Prep10

Cook40

Total50

Course: Dessert

Cuisine: American

Keyword: blueberry dessert, chef-tested dessert, elevated dessert recipe, fresh blueberry crisp, frozen blueberry crisp

Servings: servings

Calories: 464kcal

Author: Ari Laing

Equipment

8x8 baking dish 9-inch round pie pan, or a cast iron skillet

Mixing bowl

Nonstick baking spray

Spatula

Ingredients

For the filling

850 g (~6 cups) frozen wild Maine blueberries (I 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 350°F / 175°C. 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

Note: Nutrition facts exclude ice cream.
Make ahead & storage:
- Crisp topping can be made 1 day ahead (or frozen up to 2 months).
- Baked crisp can be refrigerated, covered, up to 3 days.
Reheating: Reheat at 325–350°F / 165–175°C for 10–15 minutes, or enjoy chilled (topping softens over time).
Freezing:
- Unbaked: Wrap tightly and freeze up to 3 months. Bake at 350°F / 175°C for 50–60 minutes.
- Baked: Cool, wrap, and freeze up to 3 months. Thaw overnight, then reheat at 350°F / 175°C for 10–15 minutes.

Nutrition

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