This is the best blueberry crisp in my opinion! It’s the perfect ratio of crisp to blueberry filling! In most recipes I’ve tried, I always want more topping. I loaded it up and it melts into the juicy blueberry filling while it bakes and it’s ridiculously good! This will 100% be my new go-to whenever I need to make dessert for a group, I’ll just double the recipe! I made mine into two minis, but you can use one pan as well! Top it with vanilla ice cream for the dreamiest dessert. Enjoy!
What you need to make the best blueberry crisp + substitutions:
- Blueberries– I used blueberries for this one, because it’s summer and they’re a classic. You could also use blackberries, strawberries, mixed berries, apples, or peaches!
- Lemon + zest- The lemon really brings out the brightness of the fruit and it’s delicious. But the zest is key, that’s what really elevates the flavor in my opinion!
- Sugar- The sugar helps to caramelize the blueberries and create the perfect sweetness in the base.
- Cornstarch- I used cornstarch to help bind the blueberries. You could also substitute with all-purpose flour, but I prefer the texture with cornstarch.
- Rolled or quick oats- You can make my best blueberry crisp with rolled oats or quick oats! I used rolled oats and it took about 45 minutes to bake. If you use quick oats, it’ll likely take closer to 35 minutes to cook!
- Flour- Flour helps to create the perfect topping and bind it all together. I used all-purpose. You can definitely substitute with gluten-free flour but I’m not sure how oat flour, coconut flour or almond flour would work.
- Brown sugar- I used all brown sugar for the topping. You can substitute with regular sugar, but I love how the brown sugar caramelizes in this crisp recipe!
- Butter- The butter gives the best flavor and texture and holds together the dry ingredients. I’m sure coconut oil would likely work just fine, but I haven’t tried it myself.
- Vanilla extract- A key to basically every baked good.
Equipment I used:
- Souper Cubes Baking Dishes– I have these cute little baking dishes that I love! They’re 5in baking pans. You can use the code daddioskitchen10 for 10% off on their website!
- 9×9 Baking Pan– I used the mini dishes to make them cute and more individual, but if you don’t have that you can use a 9×9 square pan or an 9in round cake pan for this blueberry crisp.
If you love this one, you may also love:
- The Easiest Apple Cobbler
- Fluffy Lemon Poppyseed Cookies with Cream Cheese Frosting
- Chocolate Chip Banana Bread/ Muffins
Okay, let’s get to making the recipe!
The Best Blueberry Crisp
This is the best blueberry crisp in my opinion! It's the perfect ratio of crisp to blueberry filling! In most recipes I've tried, I always want more topping. I loaded it up and it melts into the juicy blueberry filling while it bakes and it's ridiculously good! This will 100% be my new go-to whenever I need to make dessert for a group, I'll just double the recipe! I made mine into two minis, but you can use one pan as well! Top it with vanilla ice cream for the dreamiest dessert. Enjoy!
Servings: 4
Equipment
- Two 5in baking pans OR 9in baking pan
Ingredients
For the blueberry filling:
- 4 cups blueberries
- 1 tbsp lemon juice
- 1 tsp lemon zest
- ⅓-½ cup brown sugar light or dark
- 2 tbsp cornstarch or all-purpose flour
For the crisp topping:
- ½ cup unsalted butter melted
- ½ cup packed brown sugar light or dark
- 1 tsp vanilla extract
- ½ cup rolled or quick oats
- ¾ cup all-purpose flour spoon & leveled
- ½ tsp sea salt
Instructions
- Preheat your oven to 350F degrees.
For the crisp topping:
- Start by preparing the crisp topping. Melt your butter on the stovetop or in the microwave and then add it to a medium mixing bowl.
- Add in the brown sugar and give it a good mix. Then add in the vanilla and mix.
- Pour in the oats, flour, and sea salt and mix with a rubber spatula until it's thick and incorporated. It should feel similar to cookie dough but less sticky. Set aside.
For the blueberry filling:
- In a medium mixing bowl, add all the filling ingredients: blueberries, lemon juice, lemon zest, sugar, and cornstarch.
- Mix until everything is well incorporated and all the blueberries are covered.
To assemble:
- Spray your baking pans with oil. If you're using two pans (I used two 5in), divide the blueberry filling between them or just use a 9×9 baking dish. Sprinkle the crisp topping all over to cover the blueberries.
- Bake for 40-45 minutes until the top is golden and the blueberries are bubbly. Serve with vanilla ice cream and enjoy!
Notes
For Storing: Store leftovers covered in the fridge for 4-5 days.
For Freezing: You can either freeze before you bake and then bake later. You’ll just thaw in the fridge and bake accordingly. Or freeze leftovers to pull out at anytime! You can reheat and enjoy!
I made this yesterday and it was amazing! I used fresh blackberries and it turned out wonderful. I noticed the directions say to add vanilla but it wasn’t listed in the ingredients so I added it anyway. I doubt it makes much of a difference. I will definitely make it again!
Hi Darcy!! Yay, I’m so glad you loved it and I bet the blackberries were fabulous! Sorry about that, I went ahead and fixed it! It’s 1 tsp 🙂 Thanks for flagging that for me!
How much vanilla do you put in the topping?
Hi Erin! Sorry for the delay on this, it’s 1 tsp and I went ahead and updated the recipe!
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