Easy Blueberry Crisp

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Blueberry crisp is quick and so easy to make. It has a juicy blueberry filling with a crunchy, buttery sweet topping. It is like a blueberry pie but so much better and more accessible. Making blueberry crisp is easy, so I make an extra one and freeze it for later. 

How to Make Blueberry Crisp 

Blueberry crisp is one of the easiest dessert recipes ever. Add your prepared berries to your baking dish, add the crumble topping, and pop it in the oven. That’s it! 

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Blueberry Crisp Ingredients:

Filling:

• 4 cups of fresh blueberries (or frozen blueberries)
• 2 tablespoons flour (or 1 tablespoon of cornstarch)
• 2 tablespoons granulated sugar (or coconut sugar or Swerve)

Topping:

• 1 cup sifted flour (or almond flour)
• 1/2 cold butter (or coconut oil)
•  1/2 teaspoon salt
• 1 cup granulated sugar (or coconut sugar or Swerve)
• 1/2 teaspoon baking powder
• 1/2 teaspoon vanilla extract
• 2 teaspoons lemon zest (optional)

Supplies:

• Measuring cups and measuring spoons
• Sifter
• Baking dish 
• Pastry blender

Directions:

Preheat oven to 375 degrees.

Butter a baking dish (approximately) 8″ by 8″.

Place blueberries in a large bowl, then sprinkle two tablespoons of flour and sugar over the berries—toss blueberries to coat. 

Next, blend the sifted flour, butter, salt, sugar, and baking powder with a pastry blender in a large bowl.

Once the mixture is creamy, stir in the vanilla extract and lemon zest (optional). 

Place the prepared blueberries in the buttered baking dish and top with the crumble topping. 

Transfer the baking dish to a preheated oven for 45 to 55 minutes. The topping should be golden brown.

Place the baked blueberry crisp on a wire cooling rack for 30 minutes before serving. I like to serve the blueberry crisp while slightly warm, with a scoop of vanilla ice cream.

 

Can You Make Blueberry Crip with Frozen Blueberries 

You can use either fresh or frozen blueberries for this recipe. However, when using the frozen berry, it makes a less-formed crisp but just as delicious. Therefore, I do not thaw the berries before baking. However, you will want to ensure the filling is boiling before removing it from the oven. 

To make it super easy, you can printout this easy blueberry crisp recipe: 

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Blueberry Crisp Recipe Options

You can replace the sugar with Swerve to lower calories in the crisp.

You can use coconut sugar instead of refined granulated sugar since coconut sugar is lower on the glycemic index table. 

Coconut oil is an alternative to butter. Both have saturated fat, but coconut oil is better for those who cannot eat animal products. 

You can replace the flour (wheat flour) with almond flour for a gluten-free recipe for the crumble topping. In addition, you can replace the two tablespoons of flour in the filling with 1 tablespoon of cornstarch. 

You can make fruit crip with a variety of soft fruits. However, if you use apples, peel them first and slice them very thin. I also like adding 1/2 teaspoon of cinnamon to the apple crisp filling. 

To add an interesting flavor to the crumble topping, add a handful of chopped nuts or shredded coconut.

For an oat topping, replace half of the flour with oatmeal. Then blend the oats and flour with the butter, sugar, salt, and baking powder. After the flour mixture is creamy, stir in the vanilla extract. 

Can I Freeze the Crisp

You can freeze the crisp unbaked wrapped in plastic wrap and place it in a 2-gallon freezer bag. Then, to bake, allow the crisp to thaw and bake as usual.

More Desserts I Think You’ll Love

This summer, we have enjoyed a ton of juicy, sweet blueberries, so I have been busy cooking our favorite blueberry recipes.

This lemon blueberry muffin recipe I have made many times this summer. It’s bursting with juicy blueberries, and the lemon adds a complementing light and refreshing flavor.  

My favorite winter treat is cranberries. So every fall, I ask the produce man at our local grocery store when the first shipment of cranberries will arrive. Then, to my delight, I figured out how to freeze them easily. I also like to make a batch of cranberry muffins and mini loaves of cranberry bread to celebrate fall. 

Another fall favorite is my aunt’s pumpkin cake with brown sugar frosting. This was one of the desserts that she served for Thanksgiving. 

As seen on Between Naps on the Porch