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Blueberry Crisp

Blueberry Crisp is a super easy dessert that can be made in under an hour. Blueberry pie filling topped with a brown sugar and oat topping. Serve it warm with vanilla ice cream for a delicious treat.

Blueberry desserts are great for any occasion and we love this Easy Blueberry Cobbler and No Bake Blueberry Cheesecake is always a hit.

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Blueberry Crisp in a bowl with vanilla ice cream. Cup of coffee in background.

Fruit crisp is one of my favorite desserts to make. It’s easier than pie and just as delicious and it’s ready to serve in under an hour.

Ingredients for blueberry crisp with text labels.

Ingredients Needed

  • Blueberry Pie Filling
  • Old Fashioned Oats
  • All Purpose Flour
  • Brown Sugar
  • Ground Cinnamon
  • Kosher Salt
  • Butter
Closeup of plate with blueberry pie filling and vanilla ice cream.

Step By Step Directions

Rectangle baking dish with blueberry pie filling.

Dump blueberry pie filling into a 7 x 11- inch baking dish or 9 inch pie pan and spread evenly.

Ingredients for crisp topping.

In a large bowl, add oats, flour, brown sugar, cinnamon, salt and sliced butter.

Brown sugar oat crisp topping in a bowl with a fork.

Mix with a fork or your hands until mixture is well combined and butter is cut into pea-sized pieces.

Rectangle baking dish with fruit crisp topping.

Sprinkle oat mixture over the blueberry pie filling in an even layer.

Baked blueberry crisp in a rectangle dish.

Bake for 25- 30 minutes until filling is bubbling around the edges and topping is lightly browned.

Remove from oven and cool 15 minutes before serving.

Bowl of blueberry crisp with vanilla ice cream. Cup of coffee.

Top with a scoop of vanilla ice cream or sweetened whipped cream if desired.

Recipe Notes

Storage: Cover blueberry crisp with plastic wrap and store at room temperature up to 2 days or refrigerate up to 5 days.

Fresh or Frozen Blueberries: Use fresh or frozen berries for this recipe. Cook 4 cups blueberries with 3/4 cup sugar, 3 tablespoons cornstarch and 3/4 cup water over medium heat. Bring mixture to a boil, stirring often. Lower to simmer cooking 5 minutes.

More Fruit Crisp Recipes to Try

Peach Crisp can be made with canned, fresh or frozen peaches and is a delightful dessert to serve anytime of year.

Easy Apple Crisp is an old-fashioned dessert made with sliced apples, with cinnamon and brown sugar plus a crunchy oat topping.

For summertime, we love to make Blackberry Crisp with wild blackberries and top it off with homemade ice cream.

You can’t go wrong with this Easy Cherry Crisp. Made with pie filling and the best brown sugar and oat crisp topping.

Blueberry Crisp with vanilla ice cream on a plate, cup of coffee, coffee pot.

Blueberry Crisp is a terrific old-fashioned dessert that is easy enough to make any day of the week and delicious enough for special occasions.

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Bowl of Blueberry Crisp with scoop of vanilla ice cream.
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5 from 4 votes

Blueberry Crisp

Blueberry Crisp is a super easy dessert that can be made in under an hour. Blueberry pie filling topped with a brown sugar and oat topping. Serve it warm with vanilla ice cream for a delicious treat.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Desserts
Cuisine: American
Keyword: blueberry dessert, blueberry oat crisp, easy fruit crisp with pie filling
Servings: 8 Servings
Calories: 366kcal
Author: Milisa

Ingredients

  • 2 21 ounce cans Blueberry Pie Filling
  • 1 cup old fashioned oats
  • 1 cup all purpose flour
  • 1 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt
  • ½ cup salted butter cut into slices
  • Vanilla Ice Cream or Sweetened Whipped Cream for Serving

Instructions

  • Preheat oven to 350°.
  • Pour blueberry pie filling into a 7 x 11- inch baking dish or 9 inch pie pan and spread evenly.
  • In a large bowl, add oats, flour, brown sugar, cinnamon, salt and sliced butter.
  • Mix with a fork or your hands until mixture is well combined and butter is cut into pea-sized pieces.
  • Sprinkle oat mixture over the blueberry pie filling in an even layer.
  • Bake for 25- 30 minutes until filling is bubbling around the edges and topping is lightly browned.
  • Remove from oven and cool 15 minutes before serving.
  • Top with a scoop of vanilla ice cream or sweetened whipped cream if desired.

Notes

Storage: Cover blueberry crisp with plastic wrap and store at room temperature up to 2 days or refrigerate up to 5 days.
Fresh or Frozen Blueberries: Use fresh or frozen berries for this recipe. Cook 4 cups blueberries with ¾ cup sugar, 3 tablespoons cornstarch and ¾ cup water over medium heat. Bring mixture to a boil, stirring often. Lower to simmer cooking 5 minutes.

Nutrition

Serving: 1g | Calories: 366kcal | Carbohydrates: 52g | Protein: 4g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Cholesterol: 38mg | Sodium: 224mg | Fiber: 2g | Sugar: 26g

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