This no-fuss homemade blueberry crisp recipe is comfort in a bowl. A rich and tart-tasting blueberry interior is topped with old-fashioned oats and brown sugar making a crispy crust that’s baked to perfection.
With a subtle hint of cinnamon, lemon and vanilla, this dessert is plenty prim and proper to serve company yet still packs a yummy, playful punch in flavor! Just don’t eat this dessert over white carpet—the blueberry juice is just as concentrated with color as dye is!
Scoop out a hearty serving while it’s still warm and top with vanilla ice cream or a dollop of whipped cream. If you’re lucky enough to have any leftover, it tastes even better on day two!
Homemade Blueberry Crisp Recipe
- 5 cups blueberries
- 1/2 cup granulated sugar
- 3 Tbsp cornstarch
- zest of 1 lemon
- 2 tsp lemon juice
- 1 tsp pure vanilla extract
- 1/4 tsp kosher salt
- 1 cup old-fashioned oats, not quick oats
- 3/4 cup all-purpose flour
- 3/4 cup brown sugar
- 1 tsp cinnamon
- 1/2 cup unsalted butter, cold and cut into ½" cubes, 1 stick
- 1/2 tsp kosher salt
- optional garnish
- vanilla ice cream
- whipped cream, dairy or dairy-free
- Place a rack in the center of the oven and preheat to 375 degrees. Spray a 2 qt baking dish or an 8" square pan with non-stick spray and set aside.
- In a medium-sized mixing bowl, mix the blueberries, sugar, cornstarch, lemon zest and lemon juice, vanilla and salt until well combined. Transfer the berry mixture into the prepared baking dish. NOTE: When working with fresh fruit, the amount of thickener you need depends on how ripe the fruit is. If you’re using super sweet, ripe fruit, increase the cornstarch by 1 or 2 Tbsp.
- Wipe out the mixing bowl and add the oats, flour, brown sugar and cinnamon and stir to combine. Add the butter and mix until the butter chunks are the size of peas and the mixture becomes crumbly. It is easiest to form the crumble by pinching the ingredients between your fingertips, but if you have a stand mixer, use low speed and pulse until the crumble forms.
- Sprinkle the crumble mixture on top of the blueberries. Do not press or compact the crumble. Bake 30−35 minutes until the crumble is nicely browned and the juices are bubbly.
- Serve warm with vanilla ice cream or whipped cream. Enjoy!
If you choose to use frozen berries, just defrost them before beginning the recipe and double the amount of cornstarch—keep everything else the same.