This Blueberry Crisp features a warm and juicy blueberry filling. It's topped with a crumbly coconut-almond streusel topping that is absolutely divine with vanilla ice cream. It's the ultimate way to enjoy fresh blueberries - Less than 6 minutes of prep!
What is blueberry crisp? It is a classic American dessert made with fresh blueberries topped with a crumbly mixture. It tastes like a blueberry pie but so much easier.
The crisp is baked until the blueberries are bubbling and the topping is golden brown and crisp. It's often served warm with a scoop of vanilla ice cream or whipped cream.
I was looking for a simple blueberry crisp recipe, loaded with the juicy flavor of fresh blueberries with a buttery, crispy topping that would perfectly complement the sweet, juicy filling.
This easy fruit crisp recipe is perfect served warm from the oven, topped with a scoop of vanilla ice cream. However, this peach crisp recipe is much easier because there is no need for peeling or chopping fruits.
Fruit crisps, cobblers or crumbles are always a favorite around here! They are easy to put together, filled with all kinds of delicious fruit and loved by everyone and makes an easy summer dessert.
Jump to:
Why you'll love it?
- Quick and easy fruit crisp
- Only 6 minutes of prep
- No chopping or slicing fruits
- Warm, sweet, and juicy blueberries
- Crispy almond-coconut-oat buttery topping
Ingredients
Scroll down to the recipe card below for full information on ingredients and amounts.
- Blueberries - As in the almond flour blueberry muffins, ripe fresh blueberries are ideal, frozen ones also work well if you're in a pinch. Additionally, you can mix in other berries like raspberries or strawberries for variation.
- Oats - Use rolled, old-fashioned or quick-cooking oats. Use gluten-free oats to make the gluten-free blueberry crisp.
- Almonds - Sliced almonds add crunchy and toasted nutty flavor.
- Coconut - The addition of shredded coconut provides the crumble topping with a wonderful chewiness and adds a pleasing texture contrast. If using unsweetened coconut, then increase the sugar by a tablespoon.
- Flour - Helps to bind the crumble topping. If you need a gluten free option, a gluten free flour or almond flour will also get the job done.
- Butter - Melted butter adds richness and flavor.
Pro tip: Use fresh or frozen blueberries for this easy blueberry crisp recipe, both will work perfectly!
Substitutions & Variations
- Use other fruits - You can easily swap out the blueberries for any other type of fruit or berries in this basic crisp recipe.
- Mix in other fruits - You can also incorporate other fruits into this blueberry crisp recipe. I'd suggest using fruits that are soft and don't need extensive cooking time, such as peaches, chopped apples, raspberries, or blackberries.
- Make it gluten-free - Use certified gluten-free oats and gluten-free flour.
- Make it vegan - Use melted coconut oil instead of butter.
- Use almond flour - You can substitute all-purpose flour with almond flour, but note that the blueberry crisp topping may turn out slightly softer.
- Make it nut-free - Skip almonds and use a total of 1 ¼ cup of oats.
Make crumble topping?
You can find full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.
Want To Save This Recipe?
Enter your email below, and we’ll send the link straight to your inbox. Plus, you'll get more creative recipe ideas every Sunday!
Make blueberry filling
How to serve?
Whether I'm hosting guests or attending a holiday barbecue, this blueberry crisp recipe is my top choice for a simple summer dessert. Like with all warm desserts, a generous scoop of creamy vanilla ice cream, slowly melting over the warm dish, provides the perfect finishing touch.
Storage and Reheating
- Storing at room temperature - Cover the pan with foil or transfer the leftovers to an airtight container to keep them fresh at room temperature for 1 to 2 days.
- Storing in the refrigerator - Cover the pan with tightly with foil or transfer the leftovers to an airtight container and refrigerate for 3 to 4 days.
- To reheat - Remove the blueberry crisp from the refrigerator, cover the pan with aluminum foil to prevent the topping from over-browning. Bake at 350 degrees for 10 to 20 minutes or until the filling is warm and bubbly.
Freezing instructions
- Freeze before baking - This blueberry crisp freezes beautifully and is perfect for preparing ahead of time. Simply assemble it as directed in a freezer and oven-safe casserole dish, then tightly cover it with plastic wrap. Freeze it for one to two months. When you're ready to bake it from frozen, preheat the oven to 375 degrees F and bake for about 50-60 minutes until it's hot and bubbly.
- Freeze after baking - Cover the baking dish with foil or transfer individual portions to freezer-safe containers and freeze for up to 2-3 months. Thaw the frozen crisp in the refrigerator overnight and then reheat it in the oven until warmed through.
- Freeze topping - I frequently prepare large batches of topping and store them in freezer bags in the freezer. When we crave a quick dessert, I simply grab whatever fruit is available, toss it in a casserole dish with a bit of sugar and flour, then sprinkle on the topping. It's a dessert that takes just about 5 minutes to prep!
Helpful tips
- Double the recipe to bake in a 9x13 inch pan.
- Use fresh or frozen blueberries.
- If using unsweetened coconut, then increase the sugar by a tablespoon.
- Use melted coconut oil instead of butter, to make it healthy.
Recipe FAQs
If the fresh blueberries were very juicy to begin with, it can result in a watery crisp. Also, frozen blueberries tend to release more liquid than fresh ones, so using fresh blueberries may help reduce the watery consistency.
More fruit desserts
Blueberry Crisp
Equipment
- 9-inch Skillet
Ingredients
Topping
- ¾ cup Rolled oats
- ½ cup All purpose flour
- ½ cup Sliced almonds
- ½ cup Sweetened shredded coconut
- ¼ cup + 2 tablespoons Sugar
- ¼ teaspoon Salt
- 6 tablespoons Melted butter unsalted
- 2 teaspoons Vanilla
Blueberry filling
- 5 cups Blueberries
- 2 tablespoons All purpose flour
- 2 tablespoons Sugar
- 1 tablespoon Water
- ⅛ teaspoon Salt
Instructions
- Preheat oven to 350°F and have a 9-inch oven safe skillet or a square baking pan ready.
Make topping
- Add all topping ingredients (except melted butter and vanilla) into a medium bowl and stir to combine.
- Add the vanilla, melted butter and mix until evenly combined.
Assemble and Bake
- Add all the blueberry filling ingredients into a skillet or square baking pan. Mix to combine.
- Sprinkle to topping evenly on top and bake for 40 to 45 minutes or until the filling is bubbly and the topping is golden brown.
- Place pan on a wire rack to cool for a few minutes and serve with vanilla ice cream or whipped cream.
Notes
Nutrition
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
Samy
Can I use frozen blueberries?
Maria Doss
Yes, the recipe includes instructions to use frozen blueberries in the crisp recipe - Maria