This super easy summer dessert features an extra thick, ultra crispy oat topping with a bright and sweet blueberry layer on the bottom. The prep for this treat is unbelievably quick, and you'll have a dessert that is basically an easier to make blueberry pie!
This is basically going to be a crisp appreciation post because they are literally so quick and easy to make, it's nothing short of shocking! I have no idea why it took me so long to post a crisp recipe, but better late than never amiright??
This recipe features blueberries as the fruit layer for the crisp, just because that's my personal favorite. But the fruit layer is super customizable (more on that below) so you can use this recipe to make any and every of your crisp dreams come true!
I would classify this recipe as a bit of a small batch crisp, just because it is probably smaller than other comparable recipes. I've never liked making a 9x13 or 9x9 inch crisp (it's just not practical for myself... sadly you can only store so much in one belly) so this recipe goes out to my fellow smaller scale bakers! But that being said, it's very easy to double the recipe if you need to.
Crisp vs crumble vs cobbler:
Crisps, crumbles, and cobblers are all part of the same family of sweet treats, but they are unique and different in each of their own ways. All three feature a baked confection of layered fruit or fruits on the bottom with some sort of topping sprinkled or dolloped overtop.
Crisps and crumbles are most similar to each other in that they both feature a crumbly mixture (very much like streusel in consistency) that's sprinkled over a fruit layer. The main difference is crisps usually include oats in the crumbly topping, while crumbles do not.
Cobblers also feature the bottom fruit layer, but the topping is more closely related to a thick cake batter or biscuit like dough. This is dolloped over the fruit layer.
All three are perfectly delicious, but today we're tackling crisps. A BLUEBERRY crisp to be exact (for the sake of seasonality because the blueberries in grocery stores are GORGEOUS right now).
Blueberry crisp ingredients:
• lemon zest + juice
How to make blueberry crisp:
1. Toss blueberry layer ingredients together.
2. Mash together oat topping ingredients together until crumbly.
3. Layer. Pour the blueberry mixture into your baking dish, and spread into an even layer. Sprinkle the oat mixture evenly over top.
4. Bake. Your crisp is ready once the blueberry mixture starts bubbling and the oat topping is a deep golden brown color.
5. Cool slightly before serving. Crisps are best enjoyed warm! Add a scoop of ice cream for added deliciousness.
Can I customize the fruit layer?
Yes, yes, yesssss! What I love about this recipe is that it's VERY easy to convert to different fruit crisps by just swapping out the blueberries for an equal amount of your choice of fruit.
Now not all fruits are very delicious as a crisp (sorry, kiwis), but there are a TON of options! My favorite variations for this recipe are to use strawberries, raspberries, blackberries, apples, pears, peaches, cherries, cranberries, apricots, and that's just what comes to mind! You can also mix and match and add several fruits to the bottom layer.
Almost any fruit you can bake with, can be made into a crisp.
Can I freeze my blueberry crisp?
Yes! The best time to freeze your crisp is after it's assembled but before you bake it. Baked crisps can be a bit fussy to freeze, and I find they never taste as good once they're defrosted.
Make sure to freeze your crisp in a shock proof baking dish - because it needs to be baked while it's cold, it needs to be able to handle a sudden shift in temperature without cracking or breaking. So basically, avoid most glass baking dishes, unless otherwise labeled "shock proof!"
To bake from frozen, defrost your crisp in the fridge before baking normally.
How to store your blueberry crisp:
Cover with plastic wrap after it's cooled completely, and blueberry crisp can be stored at room temperature for up to 3 days.
It is best enjoyed the same day it's made for maximum freshness and crunchiness, but you can also kind of cheat by popping your crisp in a preheated 350°F oven for 5 to 10 minutes, or until the blueberries are bubbling and the topping is crisp again!
Check out these other recipes!
Small Batch Blueberry Crisp Recipe
For the blueberry layer:
- 2 & ½ cups fresh or frozen blueberries * see notes
- 1 tablespoon granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon lemon zest
- 1 tablespoon freshly squeezed lemon juice
For the oat topping:
- ⅔ cup (55g) old-fashioned rolled oats
- ⅓ cup (40g) all-purpose flour
- ¼ cup (50g) packed brown sugar, light or dark
- ¼ teaspoon ground cinnamon
- 3 tablespoons (45g) unsalted butter
- Preheat your oven to 375°F.
- Make the blueberry layer: In a medium bowl, combine blueberries, sugar, cornstarch, lemon zest, and lemon juice. Toss together until the ingredients are mostly dissolved and well combined. Set aside.
- Make the oat topping: In a large bowl, combine rolled oats, flour, sugar, cinnamon, and butter. Using a fork or your hands, mix and mash the mixture together until you're left with crumbs that are about the size of a pea.
- Pour the blueberry mixture into a 9x5 inch baking dish (for a thicker crisp) or an 8x8 inch pan (for a thinner crisp), and spread into an even layer. Sprinkle the oat mixture over top, and gently pat to even out.
- Bake your blueberry crisp in the center of your preheated 375°F oven for 30 to 40 minutes, or until the blueberries are bubbling and the oat topping is golden brown and crispy.
- Cool the crisp in your pan until no longer scalding hot before serving. Crisps are best enjoyed warm!