1. What’s the difference between blueberry crisp and blueberry crumble?

A blueberry crisp usually features a topping made with oats, giving it a crunchy, toasty finish. A crumble typically skips the oats and uses more flour, resulting in a more cakey, streusel-like topping. Both are delicious, but if you love texture, blueberry crisp is the way to go.

2. Can I use frozen blueberries for blueberry crisp?

Absolutely! Frozen blueberries work beautifully in blueberry crisp. There’s no need to thaw them—just toss with sugar, lemon, and cornstarch as usual. Using frozen berries might add a few minutes to the baking time but the result is just as tasty.

3. How do I keep blueberry crisp from being runny?

The key is adding a thickener, such as cornstarch or flour, to your blueberry mixture. This helps soak up the berry juices and gives you that jammy, spoonable filling. Letting your crisp cool for 15 minutes after baking also helps the juices set.

4. Can I make blueberry crisp ahead of time?

Yes! You can prepare the crisp topping and fruit filling separately, store them in the fridge, and assemble right before baking. Baked blueberry crisp will keep, covered, in the fridge for up to 3 days. Just reheat in the oven to bring back that cr

Blueberry Crisp in 30 Minutes: Quick & Easy Dessert

Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 5 cups fresh or frozen blueberries; 1/3 cup granulated sugar; 1 tablespoon cornstarch; 1 tablespoon fresh lemon juice; 3/4 cup old-fashioned rolled oats; 1/2 cup all-purpose flour (swap in almond flour for a nutty twist, optional); 1/3 cup brown sugar; 1/3 cup cold butter, cubed (or coconut oil for vegan); 1/2 teaspoon cinnamon; 1/4 teaspoon salt

Description

Blueberry Crisp is a classic, homey dessert that brings out the best in juicy blueberries under a golden, crunchy oat topping. It’s easy, comforting, and perfect for sharing family memories around the table.

Ingredients

Scale

5 cups fresh or frozen blueberries
1/3 cup granulated sugar
1 tablespoon cornstarch
1 tablespoon fresh lemon juice
3/4 cup old-fashioned rolled oats
1/2 cup all-purpose flour (swap in almond flour for a nutty twist, optional)
1/3 cup brown sugar
1/3 cup cold butter, cubed (or coconut oil for vegan)
1/2 teaspoon cinnamon
1/4 teaspoon salt

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Instructions

Preheat your oven to 350°F (175°C). Grease an 8×8-inch (20×20 cm) baking dish.
In a large bowl, gently toss the blueberries with granulated sugar, cornstarch, and lemon juice until well combined. Pour the blueberry mixture into the prepared baking dish and spread evenly.
In another bowl, combine rolled oats, flour, brown sugar, cinnamon, and salt. Add cold, cubed butter and use your fingers to rub it in until you have pea-sized crumbles.
Sprinkle the oat topping evenly over the blueberries. Gently press down, but don’t pack too tightly—leave craggy peaks for maximum crunch.
Bake for 40–45 minutes, or until the topping is golden brown and the blueberries are bubbling around the edges.
Let the crisp cool for at least 15 minutes before serving to help the filling set. Serve warm with vanilla ice cream, Greek yogurt, or a dollop of whipped cream.
Store leftovers covered in the fridge for up to 3 days. Reheat in the oven to bring back the crisp topping.

Notes

Use fresh, plump blueberries for best flavor. If using frozen, add them straight from the freezer—no need to thaw. For extra crunch, add sliced almonds or chopped pecans to the topping. Make it gluten-free with GF oats and flour, or vegan with coconut oil.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1/6 of crisp
Calories: 270
Sugar: 22g
Sodium: 120mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 46g
Fiber: 3g
Protein: 3g
Cholesterol: 23mg