Easy Blueberry Crisp Recipe

A delightfully easy blueberry crisp recipe that has hints of lemon, and the most perfect crumble on top. Serve with ice cream or whipped cream for heaven on earth, and a go-to summer dessert.

One of the best parts of summer is all the yummy fresh fruit that’s available, and blueberries are at the top of the list. We love picking blueberries each summer, eating as many as we can, then freezing a bunch to last the rest of the year. This is one of our absolute favorite blueberry recipes…it’s super easy, quick, and pretty much the yummiest thing ever. We make it for our own family, but it’s also a really great go-to summer dessert to serve to guests. (Try our Peach Crisp too…same fabulous crumble topping!) I know the blueberries are supposed to be the star of the show, but the crumble on top is absolute perfection, and I created this recipe with an extra generous amount for buttery, hearty goodness.

Best of all, this is a very simple and easy recipe, takes just about ten minutes to put it all together, and uses basic pantry items. Bake in the oven for about 45 minutes, and be ready for the best thing ever!

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Ingredients

For this recipe, you can use fresh or frozen blueberries. The frozen ones will probably make it a little juicier, but there’s nothing wrong with that!

• Blueberries
• Sugar
• Lemon zest
• Oats
• Brown sugar
• Butter
• Flour

Equipment

I like to use a 12-inch cast iron skillet, but you can also use a 9×13 baking dish.

How to make

Preheat oven to 350 degrees. Butter a 12-inch cast iron skillet or 9×13 baking dish.

Measure sugar into a mixing bowl.  Add the lemon zest, then use a fork to incorporate them together.  Add the corn starch and mix well, then add the blueberries and combine well.  Place the blueberries in your skillet or baking dish.

Combine flour, brown sugar, and oats in a large mixing bowl. Cut the butter in until the mixture is crumbly. It’s easiest to do when the butter isn’t right out of the refrigerator, but when it’s had a few minutes on the counter–but not at room temperature or softened.

Cover the blueberries with the crumbly topping, then bake for 45 minutes or until golden brown and bubbly. 

And when it comes out…I like to add the vanilla ice cream right on top while it’s still in the skillet. It starts melting, and oh, my! Our family just all grabs a fork and digs in, but you can certainly serve it on to individual plates or bowls.

If you’re using frozen blueberries

• This recipe uses corn starch, but consider adding another teaspoon or two to help with the added juices.
• It’s easiest if you don’t thaw your blueberries, just make up the recipe while they’re frozen.

Make it gluten-free

• Use gluten-free flour or almond flour, and gluten-free oats.

Freezing directions

• To freeze a baked crisp, make sure it’s completely cool, then cover with both plastic wrap and foil in a freezer-safe container. Freeze for up to 3 months. Thaw in the refrigerator and then bake at 350 until bubbly. You may need to cover with foil to prevent extra browning.
• You can also prepare this crisp and freeze for baking later. Cover with with plastic wrap and two layers of foil in a freezer-safe container (I like foil pans). Mark with the date, and freeze for up to 3 months. Thaw in the refrigerator, then bake as directed. This is my favorite way to do it, because the topping is less likely to get overdone.

More summer recipes

• Simple Homemade Vanilla Ice Cream — No Eggs, No Cook
• Ice Cream Float bar + Recipe Combinations
• Summer Corn & Orzo Salad
• Spinach Pasta Salad

Thanks so much for stopping by! Join me on Instagram for even more ideas and inspiration…I’d love to see you there. 🖤

Originally posted 2021.