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Pies & Tarts

Fast and Easy Homemade Blueberry Crisp

4.79 from 14 votes
Use all those blueberries in a simple way that elevates them with a perfect crisp topping in my Blueberry Crisp recipe.
How the finished Blueberry Crisp should look.

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Hi Bold Bakers!

When it comes to baking in the summertime, the best recipes are quick, easy, and bursting with so much sun-ripened flavor that there’s not much for you to do except throw together a little of this and that, and get back outside as quickly as you can to enjoy that glorious warm weather.

My Homemade Blueberry Crisp recipe takes home the first place ribbon of summer desserts. It gets all the gold stars. It is everything you want in an easy dessert and more!

Can you tell just how much I LOVE this recipe? There’s no chopping, slicing, or pitting involved. All you have to do is put together a simple filling, bake it in the oven, toss on the topping, and bake it again. 

And the end result is magical. There is so much flavor and texture in the jammy blueberries and sweet, crunchy, nutty topping. I really can’t wait for you to make it (and for me to make it again!).

What Is Blueberry Crisp?

Fruits crisps are always delicious (like my Strawberry Rhubarb CrispSkillet Cherry Crisp, or my Peach and Blueberry Crisp), but this homemade blueberry crisp is really so incredible. 

The blueberries cook down into an irresistible jammy filling, and the topping is the perfect amount of crunchy nuts, sugar, and cinnamon. If this recipe gets you hooked (and trust me, it will), don’t worry — it works just as well with defrosted frozen blueberries for when you want to brighten up the winter months!

What You Need To Make Blueberry Crisp

My finished Blueberry Crisp Recipe, with topping.

How To Make Blueberry Crisp

The flavor isn’t the only thing that will blow you away; you’ll be amazed how easy this recipe is to make (and don’t forget to get the full recipe with measurements, on the page down below):

  1. For the blueberry filling, combine blueberries, cinnamon, vanilla, sugar, brown sugar, salt, lemon juice, butter, and flour. Place this mixture into a 9 inch (23cm) baking dish.
  2. Bake the filling in a preheated 350°F (180°C) oven, uncovered, for about 30 minutes, or until it starts to bubble.
  3. For the crisp topping, combine flour, sugar, salt, cinnamon, almonds, butter, vanilla, and almond extract. The mixture should look like large crumbs.
  4. Remove the baked filling from the oven and spread the topping evenly over the top.
  5. Return the dish to the oven and bake again for about 45 minutes, until the berries are thick and bubbling and the topping has a beautiful, golden brown coloring. 
  6. Take the blueberry crisp out of the oven and let cool for 15 minutes before serving!

Gemma’s Pro Chef Tips For Making Blueberry Crisp

  • The crisp is best (and crispiest) the day you make it. If this recipe seems like too much, it is easily halved! 
  • Make individual crisps by dividing the filling and topping into ramekins and bake them that way.
  • Defrosted frozen blueberries will work just as well as fresh!
  • Keep your oven clean by placing a baking sheet on a lower rack to catch any drippings. 
  • Make your own brown sugar! 
  • The crisp topping can be made a day in advance and freezes well, for any impromptu dessert in the future

How Do I Store Blueberry Crisp?

Crisps really are best served the day it is made, as topping doesn’t have a chance to soak up all the blueberry juices. However, you can store any leftovers, loosely covered, at room temperature for up to one day.

A serving of my Blueberry Crisp, topped with vanilla ice cream.

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And don’t forget to buy my Bigger Bolder Baking Cookbook!

Full (and printable) recipe below!

Blueberry Crisp Recipe

4.79 from 14 votes
Use all those blueberries in a simple way that elevates them with a perfect crisp topping in my Blueberry Crisp recipe — no pie crust needed!
Author: Gemma Stafford
Servings: 8 people
Prep Time 20 mins
Cook Time 1 hr 15 mins
Use all those blueberries in a simple way that elevates them with a perfect crisp topping in my Blueberry Crisp recipe — no pie crust needed!
Author: Gemma Stafford
Servings: 8 people

Ingredients

Blueberry Filling

  • 6 cups (30oz/852g) blueberries (fresh or frozen)
  • ¼ teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • ¼ cup (2oz/57g) sugar
  • ¼ cup (1 ½ oz/43g) brown sugar
  • ¼ teaspoon salt
  • 2 tablespoons (1floz/28ml) lemon juice
  • 3 tablespoons (1 ½ oz/ 60g) butter, melted
  • ¼ cup (1 ¼ oz/35g) all-purpose flour

Crisp Topping

  • 1 cup (5oz/142g) all-purpose flour
  • ½ cup (4oz/115g) sugar
  • ¼ teaspoon salt
  • ½ teaspoon cinnamon
  • ½ cup (2 ½ oz/71g) raw unsalted almonds, finely chopped
  • ½ cup (4oz/115g) butter, melted
  • ½ teaspoon vanilla extract
  • ¼ teaspoon almond extract

Instructions

  • Preheat the oven to 350°F (180°C).

Blueberry Filling

  • Combine blueberries, cinnamon, vanilla, sugar, brown sugar, salt, lemon juice, butter, and flour together and place in a 9 inch (23cm) baking dish.
  • Bake the filling as is uncovered for about 30 minutes, or until it starts to bubble.

Crisp Topping

  • Combine flour, sugar, salt, cinnamon, almonds, butter, vanilla, and almond extract until mixture resembles large crumbs.
  • After filling has baked, remove from the oven, spread the topping evenly over the top of the berries and return to the oven.
  • Bake for about 45 minutes, or until the berries are thick and bubbling and the topping is a nice, golden brown.
  • Let cool for about 15 minutes before serving. Serve warm with a scoop of vanilla ice cream.
  • For the best taste and texture, serve this crisp the day it is made. Store leftovers loosely covered a room temperature up to one day.
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Betty
Betty
2 months ago

What is a good substitute for someone with a nut allergy?

Abeer
Abeer
1 year ago

Absolutely incredible blueberry crisp!!! Doesn’t taste as easy as it is!! Came out amazing! I used crushed raw pistachio instead of almonds! Really yummy! 😀

Marg
Marg
1 year ago

Do you thaw the frozen blueberries? If so..do you drain them?

Christina Marie Weber
Christina Marie Weber
1 year ago

Can the almonds be substituted with anything else or could I leave them out?

Stacey Reynolds
Stacey Reynolds
2 years ago

My husband declared this a repeat dessert.

Lola
Lola
2 years ago

This was a great 👍 it was so yummy with vanilla ice cream

Sheri
Sheri
2 years ago

Looks great, Gemma! I love a good pie or crisp!! If you were to divide this into small ramekins or small jelly jars, would you shorten the baking time? I would guess so? Any idea how much? — I really enjoy your website and videos and enjoy your recipes. Thanks a bunch!

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Abeer

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, a cookbook author, and the creator of Bigger Bolder Baking. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. You may have seen one of my 500+ videos on YouTube & TikTok or as a guest judge on Nailed It! on Netflix or the Best Baker in America on Food Network. No matter your skills, my Bold Baking Team & I want to be your #1 go-to baking authority.

 

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