There’s something magical about a warm, bubbling blueberry crisp fresh from the oven. This Fast and Easy Homemade Blueberry Crisp combines juicy, sweet blueberries with a golden, buttery oat topping for a dessert that’s both comforting and indulgent. In just 20 minutes of prep, you’ll have a treat that’s perfect for any occasion, from weeknight desserts to weekend gatherings. The contrast of the tender, jammy berries and the crisp, crumbly topping is pure bliss in every bite.
With a total cook time of just over an hour, this recipe fills your kitchen with the irresistible aroma of cinnamon and baked fruit. It’s a crowd-pleaser that’s simple enough for beginners yet impressive enough to wow your guests. Serve it warm with a scoop of vanilla ice cream for a dessert that’s as delightful to eat as it is to make. You’ll love how effortlessly this crisp comes together while delivering bold flavors and satisfying textures every time.
What You’ll Need for Fast and Easy Homemade Blueberry Crisp
- Blueberry Filling:
- 6 cups (30oz/852g) blueberries (fresh or frozen)
- ¼ teaspoon cinnamon
- 1 teaspoon vanilla extract
- ¼ cup (2oz/57g) sugar
- ¼ cup (1 ½ oz/43g) brown sugar
- ¼ teaspoon salt
- 2 tablespoons (1floz/28ml) lemon juice
- 3 tablespoons (1 ½ oz/60g) butter, melted
- ¼ cup (1 ¼ oz/35g) all-purpose flour
- Crisp Topping:
- 1 cup (5oz/142g) all-purpose flour
- ½ cup (4oz/115g) sugar
- ¼ teaspoon salt
- ½ teaspoon cinnamon
- ½ cup (2 ½ oz/71g) raw unsalted almonds, finely chopped (substitute with oats for a nut-free option)
- ½ cup (4oz/115g) butter, melted
- ½ teaspoon vanilla extract
- ¼ teaspoon almond extract (optional, for extra flavor)
How to Make Fast and Easy Homemade Blueberry Crisp
- Preheat the oven to 350°F (180°C).
- Prepare the blueberry filling: In a large bowl, combine blueberries, cinnamon, vanilla, sugar, brown sugar, salt, lemon juice, melted butter, and flour. Mix well and transfer to a 9-inch (23cm) baking dish.
- Bake the filling: Place the dish in the oven and bake uncovered for about 30 minutes, or until the mixture starts to bubble.
- Make the crisp topping: While the filling bakes, combine flour, sugar, salt, cinnamon, almonds, melted butter, vanilla, and almond extract in a bowl. Mix until the mixture resembles large crumbs.
- Add the topping: Once the filling has baked, remove it from the oven. Spread the crisp topping evenly over the blueberries.
- Bake again: Return the dish to the oven and bake for about 45 minutes, or until the berries are thick and bubbling and the topping is golden brown.
- Cool and serve: Let the crisp cool for 15 minutes before serving. Serve warm with a scoop of vanilla ice cream for the best experience. Enjoy the same day for optimal taste and texture. Store leftovers loosely covered at room temperature for up to one day.
Perfect Pairings: Serving Suggestions
This Fast and Easy Homemade Blueberry Crisp is a crowd-pleaser on its own, but pairing it with a scoop of vanilla ice cream takes it to the next level. For a lighter option, try a dollop of whipped cream or a drizzle of honey. If you’re feeling adventurous, serve it with a side of lemon curd for a tangy twist!
Storage Secrets: Keeping It Fresh
While this crisp is best enjoyed the day it’s made, you can store leftovers loosely covered at room temperature for up to one day. For longer storage, refrigerate it in an airtight container for up to 3 days. To reheat, pop it in the oven at 300°F (150°C) for about 10 minutes, or until warmed through.
Mix It Up: Recipe Variations
Feel free to get creative with this recipe! Swap blueberries for raspberries, blackberries, or a mix of your favorite fruits. For a nut-free version, omit the almonds and add rolled oats to the topping instead. You can also experiment with spices like nutmeg or cardamom for a unique flavor profile.
Time-Saving Tips for Busy Bakers
To save time, prep the blueberry filling and crisp topping the night before and store them separately in the fridge. When you’re ready to bake, simply assemble and pop it in the oven. If using frozen blueberries, there’s no need to thaw them—just add a few extra minutes to the baking time.
Essential Equipment for the Perfect Crisp
For this recipe, you’ll need a 9-inch (23cm) baking dish and a mixing bowl for the topping. A pastry cutter or your hands work great for combining the crisp ingredients. Don’t forget a wooden spoon for mixing the blueberry filling—it’s sturdy and won’t scratch your dish!
Fast and Easy Homemade Blueberry Crisp
Ingredients
Blueberry Filling
- 6 cups blueberries (fresh or frozen)
- ¼ teaspoon cinnamon
- 1 teaspoon vanilla extract
- ¼ cup sugar
- ¼ cup brown sugar
- ¼ teaspoon salt
- 2 tablespoons lemon juice
- 3 tablespoons butter, melted
- ¼ cup all-purpose flour
Crisp Topping
- 1 cup all-purpose flour
- ½ cup sugar
- ¼ teaspoon salt
- ½ teaspoon cinnamon
- ½ cup raw unsalted almonds, finely chopped
- ½ cup butter, melted
- ½ teaspoon vanilla extract
- ¼ teaspoon almond extract
Instructions
- Preheat the oven to 350°F (180°C).
- Blueberry Filling Combine blueberries, cinnamon, vanilla, sugar, brown sugar, salt, lemon juice, butter, and flour together and place in a 9 inch (23cm) baking dish.
- Bake the filling as is uncovered for about 30 minutes, or until it starts to bubble.
- Crisp Topping Combine flour, sugar, salt, cinnamon, almonds, butter, vanilla, and almond extract until mixture resembles large crumbs.
- After filling has baked, remove from the oven, spread the topping evenly over the top of the berries and return to the oven.
- Bake for about 45 minutes, or until the berries are thick and bubbling and the topping is a nice, golden brown.
- Let cool for about 15 minutes before serving. Serve warm with a scoop of vanilla ice cream.
- For the best taste and texture, serve this crisp the day it is made. Store leftovers loosely covered a room temperature up to one day.
