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–+ servings
Blueberry crisp served in a shallow dish with a scoop of vanilla ice cream.
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Blueberry Crisp

This easy blueberry crisp recipe bakes up jammy & thick with tons of summery fruit, blanketed under a thick layer of buttery, crunchy streusel.
Course: Dessert, Snack
Cuisine: American
Keyword: blueberry crisp, blueberry crisp recipe, blueberry crumble, how to make blueberry crisp
Servings: 12 servings
Calories: 399kcal

Ingredients

For the blueberry filling

  • 12 cups blueberries fresh or frozen (6 pints)
  • 2 cups granulated sugar
  • 1/2 cup cornstarch
  • 1/4 teaspoon kosher salt
  • 2 apple cores & seeds
  • 1 lemon peels & seeds
  • 2 teaspoons lemon juice or to taste

For the crumb topping

US Customary - Metric

Instructions

To make the blueberry filling

  • Place half the blueberries, sugar, cornstarch, and salt in a small pot and toss to combine.
  • Tie the apple core & peel and lemon peel & seeds in a piece of cheesecloth, and add to the pot.
  • Place the pot over medium-low heat and cook, stirring, until the berries have released their juices and the mixture is syrupy.
  • Remove from the heat and stir in the lemon juice, then allow to cool.
  • When the blueberry filling has cooled, stir in the remaining uncooked blueberries.
  • Preheat the oven to 350 degrees F.
  • Transfer the filling to a 9x13-inch baking dish, layer the crumb topping over the top, and bake until the filling is bubbling and the topping is lightly browned (approx. 30 minutes).

To make the crumb topping

  • Melt the butter in a small pot, then add the flour, sugar, oats, zest, and salt.
  • Stir together with a fork until crumbly.

Nutrition

Serving: 0.083batch | Calories: 399kcal | Carbohydrates: 81g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 101mg | Potassium: 144mg | Fiber: 4g | Sugar: 56g | Vitamin A: 317IU | Vitamin C: 15mg | Calcium: 16mg | Iron: 1mg