A quick and delicious dessert perfect for any occasion, this Easy Blueberry Crisp with Oats is the ultimate summer treat. Whether you use fresh or frozen blueberries, it’s packed with sweet, juicy berries and topped with a buttery, crispy oat crumble. Perfect for sharing with family or friends, this dessert is sure to be a crowd-pleaser!

Why You’ll Love This Recipe

This Easy Blueberry Crisp with Oats is everything you need in a summer dessert. Here’s why you’ll love it:

• Quick and Easy: Prep time is under 5 minutes, and it bakes in just 30-40 minutes.

• Flexible Ingredients: You can use fresh or frozen blueberries, and it works perfectly with other fruits like raspberries, strawberries, or apples.

• Make Ahead Friendly: You can prepare the filling and topping in advance, making it ideal for busy days or when you’re entertaining.

• Perfect for Summer: With its juicy filling and crunchy oat topping, this crisp is the best way to enjoy fresh summer berries.

• Versatile: The topping is buttery and sweet, with a satisfying crunch, and is fantastic served with a scoop of vanilla ice cream.

Ingredients

• 1 tablespoon unsalted butter (for greasing pan)

• 5 cups (30 oz) fresh blueberries (or defrosted frozen blueberries)

• ¼ cup (50 g) granulated sugar

• 2 tablespoons all-purpose flour

• 2 teaspoons fresh lemon juice

• 1 teaspoon fresh lemon zest

• 1 cup (80 g) old-fashioned rolled oats

• ½ cup (67 g) all-purpose flour

• ½ cup (100 g) light brown sugar

• ¼ cup (50 g) granulated sugar

• ¼ teaspoon ground cinnamon

• Pinch of salt

• ½ cup (113 g) unsalted butter, cold and cut into cubes

• Vanilla ice cream (for serving)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven to 375°F (190°C). Grease a 2-quart baking dish (or a 10-inch skillet) with butter.

2. In a large bowl, combine the blueberries, granulated sugar, all-purpose flour, lemon juice, and lemon zest. Stir until the berries are evenly coated.

3. In a separate bowl, whisk together the rolled oats, flour, brown sugar, granulated sugar, cinnamon, and salt.

4. Add the cold butter cubes to the dry ingredients. Use a pastry cutter (or two forks) to cut the butter into the mixture until it forms coarse crumbs.

5. Transfer the blueberry mixture into the prepared baking dish and evenly sprinkle the oat topping over the top.

6. Bake in the preheated oven for 30-40 minutes or until the topping is golden brown and the berries are bubbling.

7. Serve warm with a scoop of vanilla ice cream.

Servings and Timing

• Servings: 6

• Prep Time: 10 minutes

• Cook Time: 40 minutes

• Total Time: 50 minutes

Variations

• Additional Fruits: Add raspberries, blackberries, strawberries, or peaches to the blueberry filling. For a mixed berry crisp, use about 5 cups of mixed fruits.

• Add Nuts: For extra flavor and crunch, sprinkle 1/3 cup chopped pecans, walnuts, or almonds over the topping.

• Dietary Adjustments: This recipe can be made gluten-free by using gluten-free oats and flour. It can also be made dairy-free by substituting the butter with a dairy-free alternative.

• Serving Size: If serving a crowd, double the recipe and bake it in a 13×9 baking dish. For smaller portions, halve the recipe and bake in a 6-inch round pan or 3 ramekins.

Storage/Reheating

• Make Ahead: Prepare the filling and topping in separate bowls and refrigerate for up to 24 hours. You can also freeze the unbaked crisp for up to 3 months. Bake from frozen at 375°F for 45-55 minutes.

• Storage: Store the baked crisp covered in the refrigerator for up to 3 days. Note that the topping may soften as it sits.

• Freezing: After cooling, wrap the crisp in plastic wrap and aluminum foil, then freeze for up to 3 months. Reheat from frozen or thaw in the refrigerator.

• Reheating: Reheat the crisp in a 350°F oven for 10-20 minutes or until warmed through. If reheating from frozen, increase the time to 40-50 minutes and cover with foil to prevent burning.

FAQs

1. Can I use frozen blueberries for this crisp?

Yes, you can! Just make sure to defrost them and discard the extra juices before using them in the recipe.

2. Can I make this blueberry crisp gluten-free?

Yes, simply substitute the all-purpose flour with a gluten-free flour blend and use certified gluten-free oats.

3. How do I store leftover blueberry crisp?

Store the crisp in an airtight container in the refrigerator for up to 3 days. The topping may soften over time.

4. Can I add other fruits to the blueberry crisp?

Absolutely! Try adding raspberries, blackberries, or even thinly sliced peaches for a delicious twist.

5. Can I prepare this crisp in advance?

Yes, you can prepare the filling and topping separately and store them in the refrigerator for up to 24 hours before baking.

6. Can I use quick oats instead of rolled oats?

While rolled oats work best for texture, quick oats can be used as a substitute in a pinch.

7. What is the best way to reheat the crisp?

Reheat in a 350°F oven for 10-20 minutes, or if frozen, for 40-50 minutes, covering with foil to avoid burning the topping.

8. Can I freeze blueberry crisp?

Yes! After baking and cooling, wrap the crisp in plastic wrap and aluminum foil and freeze for up to 3 months.

9. Can I add nuts to the topping?

Yes, adding 1/3 cup of chopped nuts like pecans, walnuts, or almonds will give the crisp an extra crunch and flavor.

10. Is this dessert dairy-free?

This recipe can be made dairy-free by swapping the butter for a dairy-free butter alternative.

Conclusion

This Easy Blueberry Crisp with Oats is the perfect dessert to enjoy all summer long. With its quick prep time, simple ingredients, and versatile options, it’s a treat everyone will love. Whether you’re using fresh or frozen blueberries, this delicious, juicy, and buttery dessert will become a family favorite. Don’t forget to serve it warm with a scoop of vanilla ice cream for the ultimate indulgence!