Easy Blueberry Crisp Recipe

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Easy Blueberry Crisp made with fresh, juicy blueberries covered with a sweet crumbled topping and baked to bubbly perfection.

My mother-in-law Edith used to make a simple and delicious blueberry crisp. I’m pretty sure it was her go-to recipe whenever there were a few extra folks at the table. She used canned blueberry pie filling topped with a dry butter cake mix. Cinnamon was sprinkled on top of the cake mix along with dots of butter.

It was pretty amazing stuff, but nowadays I think they call it blueberry dump cake. I haven’t made her blueberry crisp in years, but I do make this homemade version that’s just about as easy to make!

Make this Blueberry Crisp in individual ramekins, a deep dish pie plate or even in a casserole dish.

However, feel free to make your blueberry crisp in a combination of baking pans and ramekins like I do. One little crisp to eat now, and a big one for later when company arrives – haha! I’m telling on myself now 🙂 Honestly, this is such an easy and delicious dessert it doesn’t matter one bit what you bake it in.

Deep or shallow, square or round, that’s no way to mess this up! Place the baking dish on a rimmed cookie sheet lined with foil and you won’t have to worry about it bubbling over either.

Our blueberry crisp is loaded with fresh blueberries and just a few other ingredients.

This is a lazy day baking project that takes minutes to throw together. You’ll need about six cups of fresh blueberries or a combination of your favorites like blackberries or raspberries. This is also great with a berry and stone fruit combo; think peach and blueberry – yum!

The crisp, buttery topping can be made in a food processor in under five minutes. Squeeze some of the topping together in your hands leaving a few clumps as you scatter it over the blueberries. Pop it in the oven and bake! Oh boy does this smell amazing coming out of the oven!

Serve the Blueberry Crisp warm topped with a scoop of vanilla ice cream.

I love this easy Blueberry Crisp and especially crave the way it tastes with milky, creamy, cold vanilla ice cream on top. There’s something about those juicy berries swimming in pools of melted ice cream that is very appealing. This is one of those recipes that non-bakers can master on the first try!

This recipe can be assembled ahead of time, refrigerated and baked when needed. Just set it out at room temperature for 30 minutes then bake. You’ll have a hot bubbling luscious dessert to serve when dinner is done.

Love blueberries? You’ll love this Blueberry Crisp!

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Blueberry Crisp

Prep Time: 15 minutes mins

Cook Time: 50 minutes mins

Total Time: 1 hour hr 5 minutes mins

Yield: 6

Course: Dessert

Author: Tricia

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5 from 10 votes

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Made with fresh, juicy blueberries covered with a sweet crumbled topping and baked to bubbly perfection.

Ingredients

For the topping:

• ¾ cup all-purpose flour
• ¼ cup granulated sugar
• 2 tablespoons light brown sugar, lightly packed
• 6 tablespoons unsalted butter, cold and cut into chunks
• 1 tablespoon granulated sugar

For the blueberries:

• 6 cups fresh blueberries, rinsed and dried, stems removed
• ⅓ cup granulated sugar
• 2 tablespoons cornstarch
• ¼ teaspoon cinnamon
• zest of 1 lemon
• 1 tablespoon fresh lemon juice
• vanilla ice cream, for serving

Instructions

• Preheat oven to 375°F.

To prepare the topping:

• In the bowl of a food processor combine the flour, sugars and butter. Pulse until combined and starting to form a dough. Remove the mixture to a small mixing bowl and using the back of a large spoon, press some of the topping together to form large chunks. Refrigerate until needed.

To prepare the blueberries:

• Lightly grease an 8 or 9-inch baking pan, casserole dish or deep dish pie plate. If preferred use a combination of smaller pans.
• Pour the blueberries into the prepared pan(s).
• In a small bowl whisk together ½ cup granulated sugar, cornstarch, cinnamon and lemon zest until combined. Pour the mixture over the blueberries and toss to combine. Drizzle the lemon juice over the blueberry mixture and stir gently to coat.
• Crumble the topping over the blueberries leaving some large clumps. Sprinkle the topping with the remaining 1 tablespoon granulated sugar. Bake until the berries are bubbling and the topping is golden brown, about 45-50 minutes. Tent with foil while baking if browning too quickly. Allow the crisp to cool for 15 minutes. Serve warm topped with vanilla ice cream or whipped cream spooned on individual servings.

Recipe Notes

Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition

Calories: 351kcal | Carbohydrates: 61g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 5mg | Potassium: 143mg | Fiber: 4g | Sugar: 40g | Vitamin A: 430IU | Vitamin C: 15mg | Calcium: 19mg | Iron: 1mg

Finally, here are a few more blueberry recipes you might enjoy:

Blueberry Puff Pastry Tarts with Lemon Cream – a light and flavorful company worthy dessert that’s easily made ahead and assembled just before serving.

Easy Blueberry Crumb Bars ~ there’s nothing like sweet summer blueberries baked in a simple crust to excite the taste buds!  This simple, easy dessert is saturated with intense blueberry flavor and hints of bright, fresh lemon.

Blueberry Crumble Pie – made with fresh, sweet blueberries topped with a crispy crumble all baked up in a wonderful summer pie. A must make for your ripe blueberries!