Don’t pass up those fresh blueberries at the farmers market – this Fresh Blueberry Crisp Recipe is the perfect easy dessert!
Prefer a cobbler to a crisp? Try my blueberry cobbler recipe instead!
If you are looking for a super easy dessert recipe to add to your repertoire, this Fresh Blueberry Crisp is just that.
It only takes minutes to put it together, then you let it bake and get nice and bubbly in the oven. And that’s it!!
You could definitely serve this with a scoop of ice cream or whipped cream, but I thought it was pretty perfect just as is.
While the recipe only has a few ingredients, I loved that it still was full of flavor and not boring whatsoever.
This Fresh Blueberry Crisp is easy enough to whip up any day of the week, and I can’t wait to try it again and again!
Ingredients
- Butter: You’ll need both softened butter and melted butter. I like to use unsalted butter. If you do use salted butter, you’ll want to cut back on the amount of salt in the topping.
- Blueberries: My favorite is fresh blueberries, but you can also use frozen blueberries.
- Sugar: You need granulated sugar for the filling, then light brown sugar for the topping. I also add on some granulated sugar to the topping before baking.
- Flour: Again, the flour goes in both the filling and the topping. I use all-purpose flour.
- Cinnamon: The cinnamon gives the filling a little bit of warmth.
- Salt: I will use sea salt. It is less intrusive than table salt. There have been a few commenters that said that this is too salty, so feel free to cut back on the amount of salt. Especially if you are using table salt.
How to Make Blueberry Crisp
Prep your dish by spreading butter over the bottom.
Make your filling – all it takes is stirring together your berries, sugar, flour, and cinnamon.
Pour this into your dish.
Make the topping but combining flour, brown sugar, salt and melted butter. I think it’s easiest to use my fingers to combine everything until it resembles coarse sand.
Sprinkle this over the filling.One more sprinkle of sugar on top, then you bake it until it is golden and bubbly. So easy!
Blueberry Crisp Video
If you want to watch how to make this blueberry crisp, you can watch the video above.
Tips and Tricks
- Can I use frozen blueberries? Yes! Frozen blueberries can be substituted for fresh ones.
- If blueberries aren’t your favorite, switch them out for some raspberries or peaches.
- I like to use a deep dish pie pan, but a 9×9 square dish will work as well.
- Place your baking dish on top of a cookie sheet to avoid any messes if your crisp bubbles over.
- Keep an eye on your crisp as it is baking, as different ovens cook differently. The crisp will be done when it’s nice and golden on top and the blueberries are bubbling.
More Blueberry Recipes
Cherry and Blueberry Cream Pie
Blueberry Coconut Banana Bread
Puff Pastry Danish with Blueberries and Cream Cheese
Orange Blueberry Bread
Blueberry Banana French Toast Bake
Blueberry Waffles
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Fresh Blueberry Crisp
Ingredients
Filling:
- 1 tablespoon unsalted butter softened
- 12 oz fresh blueberries
- 1/3 cup granulated sugar
- 1 tablespoon all-purpose flour
- 1/2 teaspoon cinnamon
Crisp:
- 3/4 cup all-purpose flour
- 1/4 cup light brown sugar
- 1/2 teaspoon salt
- 1/4 cup unsalted butter melted
- 1 tablespoon granulated sugar
Instructions
- Preheat the oven to 350ºF. Spread the 1 tablespoon of softened butter on the bottom of a 1 quart baking dish. (I used a 9-inch deep dish pie dish and it worked perfectly.)
- Combine the blueberries, sugar, flour and cinnamon in a large bowl. Pour the berry mixture into the prepared pan.
- In the same bowl, combine the flour, brown sugar and salt. Add the melted butter and use your fingers to mix the mixture so that it resembles coarse sand. Sprinkle the mixture evenly over the top of the berries. Sprinkle the tablespoon of sugar over the top.
- Bake in the preheated oven for 40-45 minutes until the filling is bubbling and the crisp topping is browned.
Marc W says
DELICIOUS! People keep telling me to make another one! It is simple and so flavorful. I scaled mine up for 72 ounces of blueberries and it was super good (2 casseroles) . They disappeared overnight.