This mouthwatering Blueberry Crisp is so easy to make with fresh or frozen blueberries! Ripe, juicy blueberries are baked to perfection beneath a warm topping that’s made with sweet, buttery oats.

rectangle dish of blueberry crisp with scoops of ice cream

This is the BEST way to use up any blueberries you may have recently picked. Berries are so beautifully ripe during the hot summer months, and it’d be a shame to let any of them go to waste. But you can also use frozen blueberries all year long!

While this recipe features ripe blueberries, I have plenty of love for other berries as well. Make the best out of your seasonal pickings with vegan recipes like Strawberry Pretzel Salad and Raspberry Brownies!

The easiest blueberry crisp

It’s difficult to say exactly what the best part of this Blueberry Crisp is. Is it the warm, sweet, and juicy blueberries themselves? Or is it the sweet, cinnamon spiced, buttery oat topping?

I think I can come to the conclusion that both layers of this easy dessert recipe come together to make one seriously perfect bite! Enjoying a freshly baked Blueberry Crisp can make you feel all of the bright summery feelings you love, even on a rainy day. 

bowl of ice cream and blueberry oat mixture

Why you’ll want to make this blueberry crisp again and again

  • It’s made with simple ingredients. If you’re looking for a budget friendly dessert recipe, you’ve found it! This dish comes together with a handful of inexpensive ingredients, the majority of which you likely already have in your kitchen right now. 
  • SO easy to make! The steps are wonderfully easy to follow. I mix the blueberry mixture together right in the baking dish. Make the simple topping and you’re ready to go.
  • This recipe is such a summer staple. Whether you’re hanging out in your friend’s backyard or swimming at a pool party, Blueberry Crisp is a seasonal dessert everyone will love digging into. The ripe blueberries really create a bright, summery flavor that hits the spot on a sunny day!

Ingredients needed (with substitutions)

For the blueberries:

  • Blueberries – While ripe blueberries are the best option here, frozen ones also work well in a pinch. You can use a mix of berries as well, like raspberries, strawberries or blackberries.
  • Sugar – Granulated sugar is the best simple sweetener for this berry layer! Coconut sugar may be used instead if preferred. 
  • Flour – All purpose flour helps to create the best thick consistency for the berries. If you need a gluten free option, a gluten free four mix will also get the job done. 
  • Lemon Juice – For the best results, use freshly squeezed lemon juice and not the bottled alternative. 

For the topping:

  • Flour – Use gluten free if needed.
  • Rolled Oats – If you’re going gluten free, make sure to use gluten free certified rolled oats. 
  • Brown Sugar – Regular granulated or coconut sugar would work if needed.
  • Cinnamon – Just half a teaspoon of cinnamon adds warmth to the topping without making it taste too cinnamon-y. While you can add more to the topping if desired, keep in mind that cinnamon is quite bold and can easily overpower the other ingredients. 
  • Salt – You only need a small dash of salt to help enhance the other flavors. 
  • Butter – I use Miyoko’s plant based butter for my topping, and it always turns out perfect! Make sure it’s melted. 

How to make blueberry crisp

Find the complete printable recipe with measurements below in the recipe card.

Preheat the oven to 350°F and spray a 9 inch square or larger baking dish (I used a 8×11 inch dish) with non-stick spray. You can use a pie pan, square or oval. A cast iron pan will also work!

Add the blueberries to the prepared baking dish, along with the sugar, flour and lemon juice. Stir right in the pan until combined pretty well.

blueberries in a white pan with blue rim

In a medium sized bowl, mix the flour, oats, brown sugar, cinnamon and salt together, then mix in the melted butter.

bowl full of oatmeal, flour, brown sugar and cinnamon

Using your hands, evenly sprinkle the topping on the blueberries. I like to form some larger chunks as I sprinkle it on, which makes for delicious crunchy clusters after baking!

uncooked oat topping on blueberries in dish

Bake for 35-40 minutes until the topping is golden and the blueberries are bubbling. Serve with vanilla ice cream if you’d like, or perhaps some whipped cream.

dish full of cooked blueberries and oat crisp

Frequently asked questions

  • Can I add any other fruits to this crisp recipe? Yes, you sure can! Honestly, this basic crisp recipe can be baked using any other type of fruit if you want to swap out the blueberries entirely. If you want to keep the blueberries but add another fruit as well, I recommend peach slices, blackberries, raspberries, rhubarb or strawberries. 
  • How long will this vegan Blueberry Crisp stay fresh? In an airtight container at room temperature, this Blueberry Crisp will stay fresh for about 2-3 days. 
  • How should I serve Blueberry Crisp? The best way to serve Blueberry Crisp is slightly warm with a big scoop of ice cream! While you can use whatever your favorite store bought vanilla ice cream is, I like to treat myself to The Best Vegan Ice Cream
cooked blueberry crisp with ice cream in white bowl

Want more blueberry recipes?

white casserole dish with blueberries and oat topping and vanilla ice cream
5 stars (8 ratings)

Easy Blueberry Crisp

This mouthwatering Blueberry Crisp is so easy to make with fresh or frozen blueberries! Ripe, juicy blueberries are baked to perfection beneath a warm topping that’s made with sweet, buttery oats.
Prep: 10 mins
Cook: 40 mins
Total: 50 mins
Servings: 6 servings

Ingredients 
 

Topping

  • 1 cup all purpose flour
  • 1/2 cup rolled oats
  • 1/2 cup packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup butter, melted I used Miyoko's plant butter

Instructions 

  • Preheat the oven to 350 degrees F and spray a 9 inch square or larger baking dish (I used a 8×11) with non-stick spray. You can use a pie pan, square or oval. A cast iron pan will also work!
  • Add the blueberries to the prepared baking dish, along with the sugar, flour and lemon juice. Stir right in the pan until combined pretty well.
  • In a medium sized bowl, mix the flour, oats, brown sugar, cinnamon and salt together, then mix in the melted butter.
  • Using your hands, evenly sprinkle the topping on the blueberries. I like to form some larger chunks as I sprinkle it on which makes for delicious crunchy clusters after baking!
  • Bake for 35-40 minutes until the topping is golden and the blueberries are bubbling. Serve with vanilla ice cream (I used cashew based vanilla ice cream), if desired and enjoy!

Video

Notes

  1. Gluten free – Substitute gluten free flour in both the berry mixture and the topping, and use certified gluten free oats.
  2. May substitute coconut sugar for the granulated sugar and the brown sugar, if desired.
  3. You can switch up the fruits and use a mix of berries, blackberries, peaches, apples, rhubarb and more.

Nutrition

Serving: 1of 6 servings | Calories: 429kcal | Carbohydrates: 72g | Protein: 5g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Sodium: 220mg | Potassium: 196mg | Fiber: 5g | Sugar: 41g | Vitamin A: 81IU | Vitamin C: 15mg | Calcium: 34mg | Iron: 2mg
Course: Dessert
Cuisine: American
Author: Nora Taylor
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!

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Comments

  1. Made this recipe for family and it was a hit! Everyone loved it. It turned out perfectly! I used a 9×13 pan as that’s all I have, just made 1.5x the crumble to go on top and it was DELICIOUS. This is going to be one of my go-to recipes 🙂

    1. I’m so happy that my blueberry crisp is going to be one of your go to recipes! Thank you for sharing your fabulous feedback! I’m thrilled that your family loved the blueberry crisp!

  2. Thanks for the wonderful recipes! We’ve made quite a lot already and always return for more. The measurements in cups are a little difficult for us Europeans, but that’s what Google is for I guess. Thanks again, greetings from the Netherlands.

  3. I just made this and it was LIFE CHANGING. Blueberry pie has been my favorite dessert since childhood and this was just as good. The brown sugar flavor is pretty strong but really really blew me away and made this special. Oh my god. New favorite dessert. 

    1. Hi Madeline! I’m so thrilled you love the crisp! How awesome this is your new favorite dessert! Thanks for sharing your great feedback!

  4. AMAZING!! My husband and I loved this so much we went out and bought more blueberries to make it again 🙂
    Thanks for another delicious recipe!

  5. Made this yesterday and came out so GOOD!!! Served it with vegan whipped cream as I was out of vanilla ice cream. 
    You and your recipes save my culinary life!
    Because of your recipes I’m able to bake for my severely allergic to milk and eggs child! Thank you so much! ❤️ 

    1. Hi Aga. You are so welcome! I’m glad you loved the blueberry crisp! It makes me happy to know that your child is able to enjoy yummy food! Thank you for sharing your wonderful feedback!

  6. This crisp was absolutely fantastic! I did half AP flour and half almond flour for the topping and I think it was a good move. I’ve made several Nora recipes and they never disappoint! Do not hesitate to try this! 

    1. Hi Darcy! I’m so glad you loved the crisp! Thank you for sharing your fantastic feedback and ideas! I appreciate you using my recipes!

  7. Thia sounds delicious and I like that the topping is made with rolled oats. I’m planning to make this with freshly picked blueberries and peaches. Questions: can I use maple syrup in place of the sugar n both the filling and topping? Do I still try for 6 cups total of fruit? I’ll probably chop the the peaches so that it is easier to mix the fruits. Thsnks! Nora, I just love making your recipes, they are always so delicious

    1. It should work just fine with maple syrup in both, though I haven’t tested it to know for sure. Yes, I’d go for about 6 cups of fruit total. Sounds delicious, thank you so much!

    1. Thank you so much for you wonderful feedback! I’m glad you loved the crisp! I bet it’s delicious with the apples!

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