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!)
It has a hint of lemon, which adds the most lovely depth of flavor. I know the blueberries are supposed to be the star of the show, but the crumble on top? It’s buttery, crumbly, and the combination of oats, brown sugar, and butter are perfection. And since the crumble is my favorite part, it’s extra generous in this recipe. I love it best right out of the oven, served with a scoop of vanilla ice cream. Whipped cream is yummy too. But it does heat up well after being refrigerated…if there are any leftovers!
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! I like to use a 12-inch cast iron skillet, but you can also use a 9×13 baking dish.
Quick & Easy Blueberry Crisp Recipe
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! To the blueberries, I add sugar and lemon zest that I’ve “mooshed” together first. It really brings out the oils from the zest, and an incredible lemon flavor. After that’s added to my buttered skillet, I mix up the crumble–oats, brown sugar, butter, and flour. Next comes the butter, cutting it in with a fork.
It goes on top of the blueberries, then into the oven for baking!
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.
Can I Freeze a crisP?
- 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.
Quick & Easy Blueberry Crisp
- 4-5 cups blueberries, rinsed and patted dry
- 1/3 cup sugar
- zest of 1 lemon
- 2 teaspoons corn starch
- 2 cups flour
- 2 cups oats
- 1 1/2 cups brown sugar
- 1 1/2 cups butter
- 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.