I grew up in New Jersey, the Garden State...south Jersey specifically. While driving to my aunt and uncle’s house, I remember passing field after field of blueberry bushes.
The giant sprinklers watering the fields were like something out of a movie, spraying water droplets so far and so high, I swore they could almost reach the clouds! And the sprinklers made the most beautiful rainbows, with blueberry bushes as the pots of gold. Several of my cousins even worked summer jobs in these fields, picking those little blueberries to send to the market. Suffice it to say, blueberries were a frequent treat in our house. And one of my favorite desserts was when my mom would make blueberry crisp.
Blueberry crisp is one of the easiest, tastiest desserts you’ll ever make. All you need is two bowls and a baking dish. And it’s so customizable too.
Like nuts? Add some chopped almonds or pecans or walnuts to the recipe. Toppings? You can use whipped cream, but for me there’s nothing better than a big scoop of vanilla ice cream on top. And if you don’t like blueberries? Well, I can’t say I understand why you wouldn’t love these little blue morsels of deliciousness, but...use raspberries or strawberries or even peaches instead...or a combination!
If it’s summertime, use fresh berries. In the winter, however, it’s more difficult to find fresh berries, and if you do, they’re much more expensive. I like to use frozen berries in the winter months...just make sure to leave them on the counter for an hour or so to thaw a bit before making this recipe.
I used a 9 x 9 baking dish for this recipe. You can certainly make a larger portion in a 9 x 13 dish...just double the recipe.
- Granulated sugar
- Lemon juice
- All purpose flour
- Old fashioned oatmeal
- Light brown sugar
- Salted butter, melted
See the recipe card below for full list of ingredients and their measurements.
Make the blueberry filling
Preheat oven to 375℉.
In a bowl, mix together blueberries, cornstarch, granulated sugar, and lemon juice. Toss together until berries are coated.
Mix the crisp topping
In a separate bowl, mix flour, old-fashioned oatmeal, brown sugar, cinnamon, nutmeg, and butter. Mix together with a fork until it gets crumbly.
In a 9 x 9 baking dish, add the blueberries. Then, sprinkle the crisp mixture in an even layer on top.
Bake for 40 minutes. After baking, the blueberries will be very hot, so make sure to let it cool off for just a few minutes. Serve blueberry crisp with whipped cream or a scoop of vanilla ice cream.
Love desserts? Check out more of our dessert recipes:
- Dutch Oven Blueberry Cobbler
- Crème Brûlée (with fruit!)
- Easy Zesty Blueberry Muffins with Streusel Topping
- Lemon Raspberry Cheesecake Bars
- Mint Chocolate Ganache Cheesecake
- Mini Apple-Pear Pies
- Raspberry Coconut Chocolate Truffles
- Irish Coffee Chocolate Mousse
- Mom's Best Chocolate Chip Cookies
Did you make this Blueberry Crisp recipe? Let us know in the comments below!
Quick & Easy Blueberry Crisp
- 4 cups blueberries
- 1 tablespoon cornstarch
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
- ½ cup all purpose flour
- ¾ cup old fashioned oatmeal
- ¼ cup light brown sugar, packed
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 6 tablespoons salted butter, melted
- Preheat oven to 375℉.
- In a bowl, mix together blueberries, cornstarch, granulated sugar, and lemon juice. Toss together until berries are coated.
- In a separate bowl, mix flour, old-fashioned oatmeal, brown sugar, cinnamon, nutmeg, and butter. Mix together with a fork until it gets crumbly.
- In a 9 x 9 baking dish, add the blueberry mixture in an even layer. Then, sprinkle the crisp mixture in an even layer on top.
- Bake for 40 minutes. After baking, the blueberries will be very hot, so make sure to let it cool off for just a few minutes. Serve with whipped cream or a scoop of vanilla ice cream.
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