Blueberry Crisp Recipe photo by Eric Kleinberg for Taste of Home
Total Time
Prep: 15 min. Bake: 35 min.
This easy-to-make blueberry crisp combines fresh blueberries with a crumbly topping, perfect for a quick dessert made with seasonal fruit.

Updated: May 29, 2024

With its juicy blueberry base and a crumbly, golden brown sugar topping, this blueberry crisp is the perfect way to enjoy the sweet flavors of summer. This dessert is not only a breeze to prepare, it’s also wonderfully adaptable. It’s made with a handful of simple ingredients, so you can effortlessly swap in any seasonal fruit you have on hand. 

Blueberry Crisp Ingredients

  • Blueberries: This crisp recipe can be made with fresh or frozen blueberries. If you’re picking fresh blueberries, look for plump ones with no wrinkled or sunken parts, and wash the blueberries before you bake. Thaw frozen berries in a bowl to catch the extra juice. 
  • All-purpose flour: You’ll need flour to thicken the blueberry filling and to make the crisp topping. 
  • Brown sugar: Brown sugar adds warm, molasses notes and lends more of a caramel flavor than white sugar, so we don’t recommend swapping sugars in the recipe. 
  • Ground cinnamon: Sweet cinnamon adds warmth to the blueberry crisp to offset the bright, tart flavors.
  • Cold butter: Lightly salted butter helps balance the sweetness of the fruit filling. To ensure your butter is very cold, cube it and then put it in the fridge or freezer to chill and solidify.
  • Almond extract: A dash of almond extract infuses the crisp with a subtle, nutty aroma.
  • Maple syrup: Syrup adds a hint of sweetness that complements the tartness of the blueberries. The best maple syrup to use is golden or amber for a light maple flavor, or dark for a stronger flavor.
  • Cornstarch: We use cornstarch to create a gorgeous, velvety sauce that thickens the fruit filling.


Step 1: Make the blueberry filling

Preheat your oven to 375°F. In a large bowl, combine the blueberries, syrup, cornstarch and cinnamon. Transfer the fruit mixture to a greased 8-inch square baking dish. 

Step 2: Make the crisp

In a small bowl, combine the flour and brown sugar. Cut in the butter until the mixture resembles coarse crumbs; stir in the almond extract. Sprinkle over the berry mixture. 

Step 3: Bake and serve

Bake until the filling is bubbly and the topping is golden brown, 35 to 40 minutes. If you’d like, serve the crisp with a scoop of ice cream or Greek yogurt and additional fresh blueberries.

Editor’s Tip: Place a baking sheet on a lower rack underneath the crisp to catch anything that may bubble over.

Blueberry Crisp Variations

  • Try different fruits: Fresh raspberries, blackberries, strawberries and even cherries can be used instead of, or along with, the blueberries in this blueberry crisp recipe. It’s a great way to use seasonal fruit! 
  • Add lemon: A little lemon zest or a splash of lemon juice will add a bright, citrusy flavor.
  • Sprinkle some nuts: For more crunch, add finely chopped walnuts, almonds or pecans to the crisp mixture.
  • Switch up the syrup: Replace maple syrup with an alternative sweetener like equal parts honey or agave, or use 3/4 cup of brown, white or coconut sugar.

How to Store Blueberry Crisp

Allow the crisp to completely cool to room temperature, then cover the pan with storage wrap or transfer it to an airtight container. The blueberry crisp can be kept in the fridge for up to four days.

Can you freeze blueberry crisp?

Yes! You can make this blueberry crisp recipe ahead of time and freeze it in an airtight container for up to a month. When you’re ready to serve it, fully defrost it in the fridge before popping it back into the oven at 350° to heat it up again.

Blueberry Crisp Tips

What do I serve with blueberry crisp?

This blueberry crisp makes a delicious dessert all on its own, but a scoop of vanilla ice cream, a dollop of whipped cream or a spoonful of Greek yogurt brings a smooth richness to the bright, fruity and crunchy dessert.

What’s the difference between a cobbler and a crisp?

The difference between a cobbler and a crisp is their topping. A cobbler recipe has more of a biscuit-like topping, whereas a crisp recipe has a streusel-like topping.

Can I make blueberry crisp gluten-free?

To make this crisp recipe sans gluten, substitute the all-purpose flour in the topping with a gluten-free flour mix, or use almond flour for a nutty flavor. A flour alternative might slightly change the texture of the crisp, but the filling will be the same.

Maple Blueberry Crisp

Prep Time 15 min
Cook Time 35 min
Yield 9 servings


  • 4 cups fresh or frozen blueberries
  • 1/2 cup maple syrup
  • 2 tablespoons cornstarch
  • 1 teaspoon ground cinnamon
  • 1-1/4 cups all-purpose flour
  • 3/4 cup packed brown sugar
  • 1/2 cup cold butter
  • 1 teaspoon almond extract
  • Vanilla ice cream, optional


  1. Preheat oven to 375°. In a large bowl, combine blueberries, syrup, cornstarch and cinnamon. Transfer to a greased 8-in. square baking dish. In a small bowl, combine flour and brown sugar. Cut in butter until mixture resembles coarse crumbs; stir in extract. Sprinkle over top.
  2. Bake until filling is bubbly and topping is golden brown, 35-40 minutes. If desired, serve with ice cream.

Nutrition Facts

1 serving: 315 calories, 11g fat (6g saturated fat), 27mg cholesterol, 82mg sodium, 54g carbohydrate (35g sugars, 2g fiber), 2g protein.

With a tender crumb topping, this yummy blueberry crisp makes a wonderful treat after brunch or an evening meal. I sometimes top servings with a scoop of vanilla ice cream.—Mona Wright, Villa Rica, Georgia
Recipe Creator