This blueberry crisp recipe is the best! It’s SO easy to make and it tastes amazing. If you love blueberries, you’re going to love this dessert.
It’s loaded with blueberries, and is topped with a buttery brown sugar and oatmeal pecan crust. A little lemon juice and lemon zest adds just a little extra tartness to the blueberries, and the crunchy crust tops it off perfectly.
How to Make Easy Blueberry Crisp
I love how easy and quick this blueberry crisp is to make with a just a few simple ingredients.
First, toss the blueberries in a bowl with lemon juice, lemon zest, sugar, cinnamon, and corn starch and pour into a 9×13 dish. I usually use frozen blueberries since it’s super convenient (and we always have some in the freezer for smoothies).
*The lemon juice and lemon zest in the recipe adds a little boost of tartness and flavor. I’ve tried this recipe with and without lemon, but my favorite is to include the lemon juice & zest- it just makes the blueberry crisp even better!
Here’s our pretty, coated blueberries ready to go!
Next, combine the oats, chopped pecans, butter, cinnamon, and brown sugar until crumbly and spread over the blueberries. I use a hand mixer for this–since the butter isn’t super soft, it makes little crumbles.
Top the blueberries with the oatmeal mixture and bake! I love everything in this crumble topping–it’s like we’re covering the blueberries in oatmeal cookies 🙂
And here is our blueberry crisp after baking. Mmmmm….so good!
Blueberry crisp is amazing just as it is, but I love to serve it warm with a little ice cream or whipped cream. Since blueberries are packed with healthy antioxidants, I think we should keep this deliciousness in mind for breakfast, lunch, and dinner, don’t you?
Thanks for stopping by, if you try this blueberry crisp recipe, I’d love to know what you think! Don’t forget to check out more of my favorite dessert recipes, including my favorite Apple Crisp recipe!
For the Blueberry Filling
- 6 cups blueberries (Frozen is fine, that's what I use most often)
- 2 Tablespoons Lemon Juice
- Zest of One Lemon
- 3 Tablespoons Sugar
- 1 Tablespoon Cornstarch (optional but helps to thicken up the juices a little)
- 1 teaspoon Cinnamon
For the Oatmeal Pecan Crisp Topping
- 1 1/2 Sticks Butter, unsalted and slightly softened
- 1 1/4 cup oats (we used old fashioned)
- 1/4 teaspoon salt
- 1 1/4 cup brown sugar
- 3/4 cup all purpose flour
- 1 teaspoon cinnamon
- 1 cup pecans, chopped
*Preheat the oven to 350F
For the Blueberries
Toss blueberries in a bowl with the other filling ingredients (lemon juice, lemon zest, corn starch, sugar, and cinnamon) and spread into a 9x13 baking dish
For the Topping
Blend the topping ingredients with a hand mixer until crumbly. Sprinkle/Spread over the blueberries.
Bake at 350 for about 40-45 minutes or until the oatmeal crust is golden brown.
Allow to cool a bit and enjoy!