This quick and easy Blueberry Crisp is a perfect easy summer dessert. Fresh juicy blueberries are topped with an irresistible crumble topping. Almost as easy as our Blueberry Dump Cake. Try both recipes and see which one you like best.
Best of all this recipe takes only minutes to prep and you can be served in under an hour. This is a great recipe for busy days. You know those days when you don't have a lot of time but are still craving something sweet.
If you like easy fruit crisp recipes like our Apple Crisp, you also love this recipe. And it's even easier because you don't have to core or peel anything!
Ingredients You'll Need To Make Blueberry Crisp
Blueberries - Use fresh blueberries when in season. You can use blueberry pie filling. But I strongly recommend using fresh blueberries.
Dry Ingredients - This recipe has just staple ingredients. Flour, brown and granulated sugar and a touch of cinnamon and salt.
Nuts - Adding walnuts to the crumble adds taste and texture. If walnuts aren’t available you can substitute with quick-cooking oats or crushed pecans.
Butter - Be sure to use unsalted butter. I always recommend using only unsalted butter for recipes. Why? Because it gives complete control over the amount of salt you'll add to the recipe. Salt contents vary from brand to brand.
Variations and Additions
COCONUT. Adding shredded coconut adds both taste and texture.
How To Make A Blueberry Crisp
Preheat the oven to 375º Fahrenheit.
- Fill blueberries into a 13x9 inch baking dish. Set aside.
- Melt butter in a small saucepan. Set aside
- In a large bowl combine flour, walnuts, brown sugar, cinnamon, salt, and sugar. Slowly add melted butter. Use a fork and blend until small crumbs form. Sprinkle crumbs over the blueberries.
- Sprinkle the crumble topping over the blueberries.
- Bake for 45 minutes at 375º Fahrenheit or until the top is golden brown and crispy.
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Recipe Success Tips
How to make Blueberry Crisp with frozen blueberries?
Although I recommend using fresh blueberries you can also use frozen blueberries. Measure out about 24 ounces of frozen blueberries.
Place the frozen blueberries in a large colander and rinse with cold water. Drain and transfer onto a paper towel and pat dry. Follow the recipe as you would with fresh blueberries.
Can I use Blueberry Pie Filling?
Yes, you can! While I prefer fresh blueberries there is nothing wrong with using a pie filling. If you want to make Blueberry Crisp and all you have on hand are cans of blueberry pie filling. Go ahead, use those. Two cans should be sufficient.
More Blueberry Dessert Ideas
- Blueberry Cheesecake Bars -
- 3 Ingredient Blueberry Dump Cake - semi-homemade and delicious
- Blueberry Muffins - the best Breakfast Muffins - really.
- Blueberry Coffee Cake - light and airy blueberry cake with a coconut crumbly top
Blueberry Crisp
Ingredients
- 4 cups blueberries fresh
- 1 cup walnuts finely chopped
- 1 ¾ cups flour all-purpose
- ½ cup brown sugar
- ½ cup sugar
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ¾ cup butter unsalted, melted, cooled
Instructions
- Preheat oven to 375º Fahrenheit.
- Add blueberries to a 13x9 inch baking dish. Set aside.
- In a large bowl combine flour, walnuts, brown sugar, cinnamon, salt, and sugar. Slowly add melted butter. Use a fork and blend until small crumbs form. Sprinkle crumbs over the blueberries.
- Bake at 375º Fahrenheit for 45 minutes until golden brown.
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