Blueberry Crisp Recipe: How to Make Easy Blueberry Crisp
Written by MasterClass
Last updated: Nov 13, 2024 • 2 min read
Blueberry crisp is the ideal summer potluck dessert—it’s easy to make, impossible to resist, and just as good at room temperature as it is straight out of the oven.
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What Is a Blueberry Crisp?
Blueberry crisp is a rustic freeform dessert that pairs tart-sweet blueberries with a buttery, crumbly, streusel-style topping made with butter, brown sugar, rolled oats, and flour. Its name is a nod to its finished texture, once the assembled dessert emerges from the oven golden brown and “crisp.”
Seasonal fruit crisps—like apple crisp and zucchini crisp—are crunchier than their cobbler counterparts, which feature a top layer of pillowy biscuit dough instead. (Learn more about the differences between blueberry cobbler vs. crisp.)
3 Tips for Making a Blueberry Crisp
Blueberry crisps are a quintessential summer dessert recipe—easy to assemble and best paired with a scoop of vanilla ice cream. Here’s how to make it your own:
- 1. Use fresh or frozen blueberries. You can make blueberry crisp with fresh or frozen blueberries. Unlike other baked fruit desserts, like a pound cake or quick bread, the excess liquid from frozen blueberries won’t affect the final texture. The juices will thicken (thanks to a bit of cornstarch) as the topping bakes. If they’re in season, use fresh blueberries: The flavors will be brighter and bolder. Taste and adjust to control the sugar content.
- 2. Season the blueberries with herbs and spices. Get creative with add-ins: Add lemon zest directly to the blueberry mixture for brightness, thyme or lavender for breezy aromatics, or ground cardamom for warmth.
- 3. Make it gluten-free. To make a gluten-free blueberry crisp, substitute the all-purpose flour for an equal amount of your favorite gluten-free flour blend. Almond flour is another great alternative to wheat flour.
Easy Blueberry Crisp Recipe
makes
1 9x9-inch crispprep time
10 mintotal time
50 mincook time
40 minIngredients
For the blueberry filling:
For the crisp topping and assembly:
Note: The total time does not include 15 minutes of inactive time.
Make the blueberry filling:
- 1
In a large mixing bowl, combine the blueberries with the sugar, lemon juice, and lemon zest.
- 2
Sprinkle the blueberry mixture with the cornstarch and, using a rubber spatula or wooden spoon, gently fold to combine.
- 3
Set the filling aside for 5–10 minutes to macerate, stirring occasionally with a rubber spatula.
Make the crisp topping and assemble the crisp:
- 1
Preheat the oven to 375 degrees Fahrenheit and grease a 9x9-inch baking dish with nonstick spray or butter.
- 2
In a large bowl, whisk together the oats, flour, brown sugar, cinnamon, and salt.
- 3
Add the butter, and use a pastry cutter or your hands to smash the cubes into the flour mixture, until most pieces are about the size of a pea. (Some slightly larger pieces are okay, too.) Alternatively, combine the crisp topping ingredients in a food processor and pulse until combined.
- 4
If using nuts, use a rubber spatula to fold them into the crisp topping.
- 5
Transfer the blueberry filling to the prepared baking dish and cover with an even layer of topping.
- 6
Place the crisp in the oven and bake until the topping is golden brown and the filling is thick and bubbling, about 30–40 minutes.
- 7
Remove the crisp from the oven and allow it to cool for 15 minutes before serving with a scoop of vanilla ice cream or dollop of whipped cream.
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