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blueberry crisp with vanilla ice cream

Quick & Easy Blueberry Crisp

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Kierste Wade | Old Salt Farm
Prep Time: 10 minutes
Cook Time: 45 minutes
Servings: 8
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!


Blueberry Filling

  • 4-5 cups blueberries, rinsed and patted dry
  • 1/3 cup sugar
  • zest of 1 lemon
  • 2 teaspoons corn starch

Crumble Topping

  • 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 9x13 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.


*The crumble is extra generous--if you like less, you can easily cut the ingredients in half.
*When using frozen berries, make this when they're still frozen, not thawed.  Add a teaspoon extra cornstarch, and watch them in the oven.  If the crust is ready before the blueberries, add some foil to the top to finish baking.  
Course :Desserts, Summer Desserts
Keyword :Blueberries, Blueberry desserts, Blueberry recipes, cast iron skillet recipes, fruit crisp, summer desserts, summer recipes
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