This mouthwatering Blueberry Crisp is so easy to make with fresh or frozen blueberries! Ripe, juicy blueberries are baked to perfection beneath a warm topping that’s made with sweet, buttery oats.
This is the BEST way to use up any blueberries you may have recently picked. Berries are so beautifully ripe during the hot summer months, and it’d be a shame to let any of them go to waste. But you can also use frozen blueberries all year long!
While this recipe features ripe blueberries, I have plenty of love for other berries as well. Make the best out of your seasonal pickings with vegan recipes like Strawberry Pretzel Salad and Raspberry Brownies!
The easiest blueberry crisp
It’s difficult to say exactly what the best part of this Blueberry Crisp is. Is it the warm, sweet, and juicy blueberries themselves? Or is it the sweet, cinnamon spiced, buttery oat topping?
I think I can come to the conclusion that both layers of this easy dessert recipe come together to make one seriously perfect bite! Enjoying a freshly baked Blueberry Crisp can make you feel all of the bright summery feelings you love, even on a rainy day.
Why you’ll want to make this blueberry crisp again and again
- It’s made with simple ingredients. If you’re looking for a budget friendly dessert recipe, you’ve found it! This dish comes together with a handful of inexpensive ingredients, the majority of which you likely already have in your kitchen right now.
- SO easy to make! The steps are wonderfully easy to follow. I mix the blueberry mixture together right in the baking dish. Make the simple topping and you’re ready to go.
- This recipe is such a summer staple. Whether you’re hanging out in your friend’s backyard or swimming at a pool party, Blueberry Crisp is a seasonal dessert everyone will love digging into. The ripe blueberries really create a bright, summery flavor that hits the spot on a sunny day!
Ingredients needed (with substitutions)
For the blueberries:
- Blueberries – While ripe blueberries are the best option here, frozen ones also work well in a pinch. You can use a mix of berries as well, like raspberries, strawberries or blackberries.
- Sugar – Granulated sugar is the best simple sweetener for this berry layer! Coconut sugar may be used instead if preferred.
- Flour – All purpose flour helps to create the best thick consistency for the berries. If you need a gluten free option, a gluten free four mix will also get the job done.
- Lemon Juice – For the best results, use freshly squeezed lemon juice and not the bottled alternative.
For the topping:
- Flour – Use gluten free if needed.
- Rolled Oats – If you’re going gluten free, make sure to use gluten free certified rolled oats.
- Brown Sugar – Regular granulated or coconut sugar would work if needed.
- Cinnamon – Just half a teaspoon of cinnamon adds warmth to the topping without making it taste too cinnamon-y. While you can add more to the topping if desired, keep in mind that cinnamon is quite bold and can easily overpower the other ingredients.
- Salt – You only need a small dash of salt to help enhance the other flavors.
- Butter – I use Miyoko’s plant based butter for my topping, and it always turns out perfect! Make sure it’s melted.
How to make blueberry crisp
Find the complete printable recipe with measurements below in the recipe card.
Preheat the oven to 350°F and spray a 9 inch square or larger baking dish (I used a 8×11 inch dish) with non-stick spray. You can use a pie pan, square or oval. A cast iron pan will also work!
Add the blueberries to the prepared baking dish, along with the sugar, flour and lemon juice. Stir right in the pan until combined pretty well.
In a medium sized bowl, mix the flour, oats, brown sugar, cinnamon and salt together, then mix in the melted butter.
Using your hands, evenly sprinkle the topping on the blueberries. I like to form some larger chunks as I sprinkle it on, which makes for delicious crunchy clusters after baking!
Bake for 35-40 minutes until the topping is golden and the blueberries are bubbling. Serve with vanilla ice cream if you’d like, or perhaps some whipped cream.
Frequently asked questions
- Can I add any other fruits to this crisp recipe? Yes, you sure can! Honestly, this basic crisp recipe can be baked using any other type of fruit if you want to swap out the blueberries entirely. If you want to keep the blueberries but add another fruit as well, I recommend peach slices, blackberries, raspberries, rhubarb or strawberries.
- How long will this vegan Blueberry Crisp stay fresh? In an airtight container at room temperature, this Blueberry Crisp will stay fresh for about 2-3 days.
- How should I serve Blueberry Crisp? The best way to serve Blueberry Crisp is slightly warm with a big scoop of ice cream! While you can use whatever your favorite store bought vanilla ice cream is, I like to treat myself to The Best Vegan Ice Cream.
Want more blueberry recipes?
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Preheat the oven to 350 degrees F and spray a 9 inch square or larger baking dish (I used a 8×11) with non-stick spray. You can use a pie pan, square or oval. A cast iron pan will also work!
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Add the blueberries to the prepared baking dish, along with the sugar, flour and lemon juice. Stir right in the pan until combined pretty well.
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In a medium sized bowl, mix the flour, oats, brown sugar, cinnamon and salt together, then mix in the melted butter.
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Using your hands, evenly sprinkle the topping on the blueberries. I like to form some larger chunks as I sprinkle it on which makes for delicious crunchy clusters after baking!
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Bake for 35-40 minutes until the topping is golden and the blueberries are bubbling. Serve with vanilla ice cream (I used cashew based vanilla ice cream), if desired and enjoy!
- Gluten free – Substitute gluten free flour in both the berry mixture and the topping, and use certified gluten free oats.
- May substitute coconut sugar for the granulated sugar and the brown sugar, if desired.
- You can switch up the fruits and use a mix of berries, blackberries, peaches, apples, rhubarb and more.
Serving: 1of 6 servings, Calories: 429kcal, Carbohydrates: 72g, Protein: 5g, Fat: 15g, Saturated Fat: 3g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 7g, Sodium: 220mg, Potassium: 196mg, Fiber: 5g, Sugar: 41g, Vitamin A: 81IU, Vitamin C: 15mg, Calcium: 34mg, Iron: 2mg
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