Name: Easy Blueberry Crisp with Oats
Prep time: 5 min
Cook time: PT-487352H46M4S
Total time: PT-487352H46M4S
Cuisine: American
Ingredients: 4 cups fresh or frozen blueberries (defrost if using frozen); 1/4 cup granulated sugar; 1 tablespoon all-purpose flour; 1 tablespoon lemon juice; Zest of one lemon; 1/2 cup all-purpose flour; 1 cup rolled oats (old-fashioned); 1/4 cup granulated sugar; 1/4 cup packed brown sugar; 1 teaspoon ground cinnamon; 1/4 teaspoon salt; 1/2 cup unsalted butter, cut into cubes and cold

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If you’re looking for a dessert that screams summer, this Easy Blueberry Crisp with Oats will hit the spot. The juicy blueberries pair beautifully with a buttery, crunchy oat topping, making each bite the perfect balance of sweet and tangy. Whether you use fresh or frozen blueberries, this simple dish is bound to be a crowd-pleaser. I love to serve it with a scoop of vanilla ice cream for the ultimate treat.

Easy Blueberry Crisp with Oats

Why You’ll Love This Recipe

What makes this recipe a go-to summer dessert? First off, it’s super easy and quick to prepare—less than 5 minutes to get it ready for the oven! The best part is that it can be made ahead of time. I often make the topping and filling separately and store them for a day or two, which makes it even more convenient. The real showstopper is the combination of flavors: the blueberries get juicy and sweet as they bake, while the oat topping provides a delightful crunch. You can even make this dish with fresh or frozen blueberries, so it’s perfect year-round. And for me, no crisp is complete without a scoop of cold vanilla ice cream on the side!

Ingredients

4 cups fresh or frozen blueberries (if using frozen, defrost them first)
1/4 cup granulated sugar
1 tablespoon all-purpose flour
1 tablespoon lemon juice
Zest of one lemon
1/2 cup all-purpose flour
1 cup rolled oats (old-fashioned)
1/4 cup granulated sugar
1/4 cup packed brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup unsalted butter, cut into cubes and cold

(Hint: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the filling: In a large bowl, combine the blueberries, sugar, flour, lemon juice, and lemon zest. Stir gently to combine and set aside.
Make the topping: In another bowl, whisk together the flour, oats, granulated sugar, brown sugar, cinnamon, and salt. Add the cold butter cubes, and using a pastry cutter or your fingers, work the butter into the dry ingredients until crumbly.
Assemble and bake: Transfer the blueberry mixture to a greased 2-quart baking dish. Evenly sprinkle the oat topping over the blueberries. Bake at 375°F for 30-40 minutes, or until the topping is golden and the filling is bubbling.

Servings and Timing

This recipe yields about 6 servings. Prep time is less than 5 minutes, and baking takes between 30 to 40 minutes. You can easily scale it up or down depending on how many people you’re serving!

Variations

Add more berries: Feel free to swap out some of the blueberries for raspberries, blackberries, or even cherries. You can also add sliced peaches or apples for extra flavor. Just make sure the total fruit volume is around 5 cups.
Nuts: For extra crunch and flavor, I love adding 1/3 cup of chopped pecans, walnuts, or almonds to the topping mixture.
Dietary adjustments: This recipe works well with gluten-free flour and oats, as well as dairy-free butter, making it versatile for different dietary needs.
Serving sizes: If you’re serving a large crowd, simply double the recipe and bake it in a 13×9-inch baking dish. For a smaller batch, halve the recipe and bake it in a 6-inch round pan or three ramekins for 20-25 minutes.

Storage/Reheating

This blueberry crisp stores well! I usually cover it with foil or plastic wrap and keep it in the fridge for up to 3 days. To reheat, I pop it in the oven at 350°F for 10-15 minutes or until it’s warmed through. You can also microwave individual servings for a quick treat.

FAQs

Can I use frozen blueberries for this recipe?

Yes! Frozen blueberries work just as well as fresh ones. Just make sure to defrost them first to avoid excess moisture in the filling.

How can I make this recipe gluten-free?

To make this crisp gluten-free, simply substitute the all-purpose flour with a gluten-free flour blend and use gluten-free oats.

Can I prepare this ahead of time?

Absolutely! Both the filling and topping can be prepared ahead of time. Store them separately in the fridge, and then assemble and bake when you’re ready.

How do I know when my crisp is done?

Your crisp is done when the topping is golden brown and the blueberry filling is bubbling around the edges. If you’re unsure, you can insert a knife into the center to check that the filling is hot.

Can I use other fruits in this recipe?

Yes! You can easily swap the blueberries for other fruits like strawberries, raspberries, or even apples. Just aim for a total of about 5 cups of fruit.

Conclusion

This Easy Blueberry Crisp with Oats is the perfect summer dessert that’s quick, easy, and bursting with flavor. Whether you’re serving it to a crowd or just treating yourself, it’s a dessert that never disappoints. I can’t wait for you to try it with a scoop of ice cream on top—it’s the best way to enjoy it!