Transform fresh or frozen fruit into an easy Blueberry Crisp. It’s bursting with fresh fruit flavor and is delicious for dessert…or even breakfast!


I love baking with fresh or frozen berries and this easy blueberry crisp recipe is a perfect way to show them off. It has a really easy method, straight forward ingredients, and it’s made with less sugar than a traditional crisp—which means that the primary flavor is berry. The topping is made with a combination of oats, yogurt, spices, and more for a flavor and texture mix that is so darn delicious.

I love to make it to share with friends for dessert—or to have with yogurt for breakfast. It’s a great way to serve fruit to kids and to use up summer fruit you may have on hand. Top it with whipped cream or yogurt as you like.

(You may also like my Blueberry Oatmeal Bars, Blueberry Sauce and my Mini Blueberry Muffins.)

Your toddler won’t eat? Help is here!

Sign up for our email updates to get tips and ideas sent to your inbox. 

Please enable JavaScript in your browser to complete this form.

Ingredients You Need

To make this easy blueberry crisp—or dessert whenever the mood for baked blueberry yumminess strikes—you’ll need the following ingredients.

  • Blueberries: You can use fresh or frozen berries as they both work the same here.
  • Rhubarb (or additional blueberries if you don’t have rhubarb): You can use fresh or frozen rhubarb.
  • Chia seeds: These are optional to help thicken the crisp a little.
  • Oats: I use these in the topping to give it the classic texture of a crisp.
  • Flour (whole wheat or gluten-free): This mixes with the oats to make the crisp topping so it holds together nicely.
  • Maple syrup (or honey for kids over age 1): I use this in the topping to sweeten it a little, which compliments the flavor of the berries.
  • Yogurt: I use half yogurt and half butter for the topping, which adds nice moisture and flavor.
  • Butter: A little unsalted butter adds richness to the topping.

Step-by-Step Instructions

Here’s a look at the simple process involved in making this blueberry crisp recipe. Scroll down to the bottom of this post for the full info.

Fruit for blueberry crisp in yellow bowl.

Step 1. Stir together the fruit, maple syrup, and chia seeds.

Topping for blueberry crisp in white bowl with spoon.

Step 2. Stir together the ingredients for the topping.

Blueberry crisp in baking pan, before baking.

Step 3. Layer the fruit and the topping in a greased baking dish.

Blueberry crisp in baking pan.

Step 4. Bake! Then let cool at least slightly and serve warm or cool.

Frequently Asked Questions

What’s the difference between a blueberry crisp and a crumble?

A crumble is just a crisp without oats in the streusel. 

How to make a crisp gluten-free?

Use gluten-free flour and oats if needed.

Are baked blueberries still healthy?

Antioxidants in wild blueberries appear to be heat stable since cooked berries retained significant HAA. Cooked wild blueberries can be a good source of dietary antioxidants.

How to Store

You can make this blueberry crisp ahead and store in the fridge until needed. Wrap it tightly and store for up to 5 days. It’s best warm, so plan to reheat it a little to serve it.

Best Tips for Success

  • Use fresh or frozen blueberries or rhubarb.
  • Use additional berries in place of rhubarb if needed.
  • Use gluten-free flour and oats if needed.
  • Serve warm with whipped cream or ice cream.
  • Serve leftovers cold or warm with yogurt for breakfast or a snack.
  • If you have more blueberries to use, try Blueberry Yogurt, Rocket Pops, and Blueberry Popsicles.

I’d love to hear your feedback if you try this recipe, so please comment below to share. I appreciate each and every comment!

Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Easy Blueberry Crisp

Bursting with blueberries, this easy Blueberry Crisp is a delicious dessert or breakfast to share. Use fresh or frozen berries, according to what you have access to.
5 from 18 votes
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Cuisine American
Course Dessert
Calories 208kcal
Servings 6


  • 4 cups blueberries (fresh or frozen)
  • 2 cups diced rhubarb (or additional blueberries)
  • 2 tablespoons chia seeds (optional)
  • 1 cup rolled oats
  • ¼ cup whole wheat flour
  • 1 teaspoon cinnamon
  • ½ teaspoon baking powder
  • ½ cup plain yogurt
  • ¼ cup unsalted butter (melted and slightly cooled)
  • ¼ cup maple syrup, plus 2 tablespoons
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
Save this recipe?
Enter your email to save this recipe in your inbox!
Please enable JavaScript in your browser to complete this form.


  • Preheat the oven to 350 degrees F and grease a 9×11 inch baking dish or a 9-inch pie plate with nonstick spray or butter.
  • Combine the berries, rhubarb (or additional berries), and chia seeds, if using, in the prepared baking dish. Sprinkle with a little sugar if desired to sweeten the berries.
  • (The chia seeds help thicken the juices of the berries, but you can omit if you prefer.)
  • Add the oats, flour, cinnamon, baking powder, salt, yogurt, butter, maple syrup, and vanilla into a medium bowl. Stir to combine.
  • Drop spoonfuls over the top of the fruit mixture, spreading lightly to even out.
  • Bake for 35-45 minutes, or until the top is lightly browned and the fruit is bubbly.
  • Cool slightly and serve warm, at room temperature, or chilled.


  • To store, wrap tightly with plastic wrap or place into an airtight container and keep in the fridge for up to 5 days. Serve cold or slightly warm with yogurt or whipped cream.
  • You can use frozen rhubarb or blueberries if needed or desired. Use 6 cups berries if not using rhubarb.
  • Use gluten-free flour and oats if needed.
  • Serve warm with whipped cream or ice cream.
  • Serve leftovers cold or warm with yogurt for breakfast or a snack.


Calories: 208kcal, Carbohydrates: 41g, Protein: 5g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 1g, Trans Fat: 0.02g, Cholesterol: 4mg, Sodium: 147mg, Potassium: 341mg, Fiber: 7g, Sugar: 20g, Vitamin A: 133IU, Vitamin C: 13mg, Calcium: 137mg, Iron: 2mg
Tried this recipe?Rate in the comments and tag @yummytoddlerfood on IG!

This post was first published June 2020.

Related Products

Share it with the world


Filed Under

Leave a comment

Your email address will not be published. Required fields are marked *

How many stars would you give this recipe?


  1. 5 stars
    This recipe is EXACTLY what I was looking for, and I don’t have any kids. It’s got just a little bit of sweetener, enough to make it sweet enough, it’s easy and delicious. I just started to make another batch and I’m not even done with the first one! Oops, maybe I didn’t need to do that. While I have both rhubarb and blueberries to use, I mixed the ingredients for the filling together and stuck them in a bag in the freezer to use another time. Like next week, maybe? Thanks, Amy, for this perfect recipe. It’s going to be my go to from now on.

  2. Hello! Trying this now, was just curious if there was anyway to freeze it and if so how long is it good for?

    1. You can freeze leftovers tightly wrapped for about 6 months. Thaw in the fridge or warm from frozen in the oven or in the microwave.

  3. Making it now! Just confirming it is a quarter cup of butter, not a quarter tablespoons like it says?
    Your recipes are always great!

  4. 5 stars
    I can’t believe I made this !!! Thanks to you, I can cook and bake now:) seriously…. This is the BEST desert ever. Perfect for summer coming up, and with a little vanilla ice cream… yum!!!! Absolutely delicious, thank you so much for sharing these recipes, I’m a fan for life.

  5. 5 stars
    My toddler twins loved this recipe. I liked that it included fiber, fat, and protein; all the boxes I try to check for a meal. One of my twins who is typically indifferent towards food had a meltdown when I ran out-I’ll make a bigger batch next time. I used date syrup instead of maple syrup. Thanks for the great recipe!

  6. 5 stars
    Delicious! Used apples and came out wonderful! Only had salted butter so omitted the additional salt and taste great, not too salty at all. Crumble on top is perfect. Just sweet enough, toddler loves it! can’t wait to try it cold!