Blueberry Crisp
This classic Blueberry Crisp recipe features a juicy berry filling topped with a crispy oat streusel. It’s the perfect dessert for warm summer evenings!
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We’ve been enjoying all sorts of tasty blueberry desserts lately. When fresh berries are in season, we can’t get enough of ’em! I wanted something classic and simple recently, and I decided to whip up a Blueberry Crisp. As I was mixing together the crisp topping, my 9-year-old son walked through the kitchen and said, “But isn’t that a cobbler?”
He’s right. A cobbler and a crisp are very similar. Traditionally, neither a cobbler nor a crisp have a bottom crust. They’re both fruit forward desserts topped with some sort of pastry crust. So what makes them different? And what about that third option – a crumble?
Cobbler vs. Crisp vs. Crumble
All three of these desserts are rustic and homey in a good way. They channel memories of moms and grandmas baking in the kitchen using whatever fresh berries happen to be available. Unlike a pie with a top crust, fruit filling in each of these bubbles up and mixes with the topping. Cobblers, crisps and crumbles are all easy, delicious summer desserts.
A cobbler typically features rounds of biscuit dough that are placed on top of the fruit filling. As the biscuits bake, they resemble a cobbled road – thus the name. A crumble is very similar to a cobbler except crumbles call for a streusel topping instead of biscuit dough. Similar results but still slightly different.
And yet another option is a crisp. Crisps are also very similar to cobblers and crumbles except the topping is typically made of oats. Crisps usually contain oats. Cobblers do not. However, the lines have become blurred, and I’ve absolutely seen cobbler recipes with oats. At the end of the day, all 3 are similar – and all 3 are tasty treats on a warm summer evening!
Blueberry Crisp
As the name suggests, this Blueberry Crisp features a blueberry filling topped with a streusel that contains oats. As the oats bake, they “crisp” up in the oven, thus creating a crunchy topping. Combine that with the juicy, flavorful berry filling, and you’ve got one heck of a dessert! Oh, and this Blueberry Crisp is incredibly easy to make, too!
To make a Blueberry Crisp, simply combine the blueberries with a bit of sugar, cornstarch and lemon juice. Top the berry mixture with a streusel made of melted butter, brown sugar, oats and cinnamon. As the crisp bakes, the blueberries burst and create a juicy filling that pairs well with the crispy topping. For serving, spoon the crisp into bowls and top with fresh whipped cream or a scoop of vanilla ice cream.
Can You Use Frozen Blueberries?
Absolutely! Whenever blueberries are at the height of their season, I typically grab them on sale at the store and make this crisp using fresh blueberries. However, frozen blueberries can absolutely be used for this recipe. Just let the frozen berries thaw and drain off any excess liquid first.
Can You Use Other Berries?
Yup! Strawberries, raspberries or blackberries would all work well in this fruit crisp recipe. A mixed berry crisp would also be a fun way to mix things up a bit!
How to Store Leftovers
Leftover Blueberry Crisp should be stored in an airtight container in the refrigerator for up to 5 days. To reheat, place crisp back into a 350°F oven for 15-20 minutes, or until heated through. This reheating method does take extra time, but it will yield a crispy topping that tastes like it was freshly baked. A faster reheating method is simply to use the microwave. It works, but just be aware that the crispy oat topping won’t return to its original texture this way.
A bowl of this easy Blueberry Crisp on the back porch at the end of a hot summer day is a thing of beauty! Grab some fresh berries and whip up a crisp this weekend. Happy Baking!
Did you make this Blueberry Crisp recipe at home? Leave a comment, or snap a photo and tag me on Instagram (@Spicedblog) – I’d love to see your version!
Blueberry Crisp
Ingredients
For the Filling
- 8 cups fresh blueberries can use frozen blueberries, but thaw and drain first
- 1 Tbsp lemon juice
- ¼ cup granulated sugar
- ¼ cup brown sugar
- 2 Tbsp cornstarch
- ¼ tsp salt
For the Topping
- ½ cup light brown sugar
- ¼ cup granulated sugar
- 1 cup old-fashioned rolled oats
- ½ cup chopped pecans optional
- 1 tsp ground cinnamon
- ½ tsp ground cardamom
- ½ tsp kosher salt
- ½ cup unsalted butter melted
- 1½ cups all-purpose flour
For the Whipped Cream
- 1 cup heavy whipping cream
- 1 Tbsp confectioner’s sugar
- ½ tsp vanilla extract
Instructions
For the Filling
- Preheat oven to 375°F.
- Spray a 9”x13” casserole dish with nonstick cooking spray; set pan aside.
- Using a large bowl, add blueberries and lemon juice; toss until well combined.
- Using a small bowl, whisk together the sugar, brown sugar, cornstarch and salt until well combined. Add this mixture to the bowl with the blueberries; toss until well combined.
- Transfer filling mixture into the prepared pan.
For the Topping
- Using a large mixing bowl, add sugars, rolled oats, pecans, cinnamon, cardamom and salt; stir until well combined.
- Add the melted butter; stir until well combined.
- Add the flour; stir until well combined.
- Sprinkle the topping evenly on top of the blueberry filling.
- Bake at 375°F for 40-45 minutes, or until topping is light golden brown. (Tip: Check after 30 minutes. If the top appears to be browning too quickly, tent with aluminum foil.)
For the Whipped Cream
- While the crisp is cooling, make the whipped cream by combining the cream, confectioner’s sugar and vanilla extract in a small bowl. Use an electric mixer fitted with the whisk attachment to whip until stiff peaks form.
- Serve with a dollop of whipped cream.
Looking for more cobblers, crisps and crumbles? Check out these other favorite recipes, too:
Love, love. I have a freezer filled with pounds of blueberries ( as the season has passed). besides fruit salads and smoothies-I always make crisps and cobblers with blueberries (laugh). I never think of the differences between crisps and cobblers-appreciate the explanation.
As always, a great recipe.
Velva
Thanks so much, Velva! Like you, I always stock the freezer with berries and other fruits when they are in season. Sometimes that means I end up with too much, but a good cobbler or crisp or smoothie will get through that fruit pretty quickly!
I need to try this soon for me BTW cant wait to make your recipes soon for me
I hope you enjoy this one, Ramya – it’s a favorite around here!
This looks beautiful and sounds delightful David. They do seem similar to each other, don’t they? But all delicious!
sherry
They are all indeed similar…and they are all indeed delicious! 🙂 Thanks, Sherry!
I can’t believe your son is nine already! Time flies! I always love your recipes, but this one really hits the mark. I’m a crisp fan from way back, and I absolutely LOVE blueberries. I think I see one of these in my future!
I know, right?? Robbie is growing like a weed. That always means we’ve known each other for like a decade now, huh? Either way, I absolutely foresee one of these blueberry crisps in your future. It’s definitely one of my favorites!
Woa – look at Robbie! Thats so awesome he can recognize the difference between a crisp and a cobbler! Thanks for the explanation between Cobblers, crisps and crumbles – not gonna lie, sometimes I used to get confused between crisps and crumbles, but not anymore! BTW – this is one heck of an awesome summer treat! Hope yall have a wonderful weekend!
Haha – I’m not entirely sure if he knew the difference or was like “everything is a cobbler.” But either way, he enjoyed this crisp…and I did, too! It’s definitely going to be a staple summer treat in our house. Thanks, Shashi!
Such a great way to use blueberries at this time of year!! Yum!
It’s definitely a great way to use blueberries! In fact, behind blueberry muffins, this might be my favorite blueberry recipe – it’s THAT good. Thanks, Michelle!
Beautiful and luscious crisp, David! I love the addition of cardamom and pecans (they’re not optional, in my book.) This is a perfect summer dessert. And you can elevate it even more by serving with bourbon infused whipped cream 🙂
Oh I agree with you about the pecans – they’re not optional at all. They add such a wonderful flavor and texture. And I like that idea about bourbon whipped cream. I didn’t use it here, but I did just make some for a different recipe!
I love fresh berries, too, David. And this looks like an awesome (and indulgent!) way to enjoy them.
This is indeed an awesome way to use fresh berries…if you can save some and not eat ’em all right out of the container! Thanks, Frank!
What a clever 9 year old you have David, and you obviously talk to him about food. Wonderful. Well my apple crumble topping is a cross between a crisp and a crumble I’ve decided. It has some oats in it but also the other ingredients, so I need to try your crisp recipe to really test it out sounds delicious. It would be frozen blueberries here, we never have enough of the fresh ones at a reasonable price to make it viable. I envy you that. Such a delicious recipe.
Thanks, Pauline! Robbie soaks up info like a sponge, and I’m always talking about food around here…so it makes sense. I do highly recommend trying this crisp recipe. In the end, it doesn’t really matter what category it falls into as they are all delicious. This one is particularly extra delicious, though! 🙂 And frozen blueberries would be totally fine in this recipe. Don’t fret it!
Whether this is called a crumble, crisp or cobbler… you’ve created dessert perfection! The rich sweet lemon blueberry bottom topped with the rich decadent topping is simply divine!
I couldn’t agree more, Heidi! The combo of the topping + the berries is out of this world good!