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.)
Table of Contents
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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.
Step 1. Stir together the fruit, maple syrup, and chia seeds.
Step 2. Stir together the ingredients for the topping.
Step 3. Layer the fruit and the topping in a greased baking dish.
Step 4. Bake! Then let cool at least slightly and serve warm or cool.
Frequently Asked Questions
A crumble is just a crisp without oats in the streusel.
Use gluten-free flour and oats if needed.
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.
Related Recipes
Desserts
Easy Berry Crisp Recipe
Breakfast
Quick Blueberry Chia Seed Jam
Desserts
Favorite Peach Crisp Recipe
I’d love to hear your feedback if you try this recipe, so please comment below to share. I appreciate each and every comment!
Easy Blueberry Crisp
Ingredients
- 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
Instructions
- 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.
Notes
- 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.
Nutrition
This post was first published June 2020.
This recipe looks delish! Do you mix any of the maple syrup in with the berries or is it just included in the topping? The ingredients list 1/4 plus 2 Tbs Maple Syrup but the directions just say to mix the maple syrup into the topping mixture. I just wanted to check before I made it. Thanks!
I sometimes sprinkle the berries with sugar, as mentioned, but that maple syrup is the full amount to put into the topping. (I see how it is confusing though so I will adjust how it’s written!)