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If you’re looking for a simple and delicious summer dessert, this easy blueberry crisp is the perfect choice. Made with fresh, juicy blueberries and topped with a crunchy mix of crushed cornflakes, melted butter, and a hint of cinnamon, this recipe comes together quickly and effortlessly.
Notes From the MGC Kitchen
Our favorite thing about easy fruit desserts like this one is the ability to adjust the amount of added sugar without negatively impacting the dish’s success. Using naturally sweet, ripe fruits allows you to reduce or even eliminate added sugar, so whether you prefer lightly sweetened desserts as we do or something more indulgent, you can easily tailor the flavor to match your preferences.
Key Ingredients
This is an overview of the key ingredients for this recipe. Please see the printable recipe card below for the complete listing, including quantities.
- BLUEBERRIES: Fresh blueberries are in season from late May through early October, and fresh-frozen blueberries are available year-round. You can use either in this dish (see recipe notes). When shopping for fresh blueberries, look for ones that are dark blue with a silver/white “bloom.” Avoid any that are purple or green as they haven’t ripened properly. When you get home open the container and throw away any berries that are soft or squishy, as they will ruin the rest of the batch. Store blueberries in the refrigerator, but avoid the crisper as it’s too humid. Don’t wash them until you are ready to use them.
- CORNFLAKES: We use crushed cornflakes to make the topping for our blueberry crisp. They are very easy to work with and lighter and crispier than other common options like rolled oats.
- LEMON JUICE: Lemons and blueberries are a natural flavor combination, and in this recipe, lemon juice enhances the fresh flavor of the blueberries, helps prevent browning, and aids in the thickening process.
- BUTTER: Melted butter is the binder for the topping ingredients and, of course, adds to the overall flavor of the dish. We recommend using unsalted butter, but the choice is really up to you.
- CINNAMON: In our opinion, the small amount of cinnamon we call for gives this dessert a subtle, fragrant quality, but you could choose to omit it if the thought doesn’t appeal to you.
How To Make Blueberry Crisp
This is an overview of how this recipe is prepared. Please see the printable recipe card below for detailed step-by-step instructions.
PREPARE THE TOPPING: Preheat the oven and butter the bottom and sides of a 1-1/2 quart baking dish. Using a rolling pin, crush the cornflakes into coarse crumbs, transfer them to a separate bowl, and add sugar, flour, and cinnamon. Stir in the melted butter and set aside.
PREPARE THE FILLING: Rinse the blueberries, spread them on a kitchen towel, and gently pat them dry. Transfer them to a mixing bowl, sprinkle with cornstarch and cinnamon, and toss to coat. Add the lemon juice and mix well. Taste, and if desired, add sugar. Add about half of the cereal mixture to the blueberries, combine gently, transfer to the prepared baking dish, then crumble the remainder of the topping over the berries.
BAKE THE BLUEBERRY CRISP: Cover the dish with aluminum foil, and bake until the berries are tender, 30 to 35 minutes. Uncover and return to the oven for 8 to 10 minutes longer, or until the topping is crisp and golden brown and the berries are thickened and bubbly.
COOL AND SERVE: Allow the crisp to cool for at least 30 minutes, then spoon into individual serving dishes. If desired, top with fresh whipped cream or vanilla ice cream.
NOTE: You can successfully make this dish any time of year using frozen blueberries. Just follow these simple tips:
- Leave them frozen until ready to use as thawing can cause the berries to give off too much liquid.
- Increase the cornstarch by 1/2 tablespoon (3 tablespoons total).
- Increase the overall baking time by 5 to 10 minutes.
Discover More Blueberry Recipes
Since fresh blueberries are in season from late May through early October, and frozen are available year-round you might want to explore these additional blueberry recipes.
One of our favorite ways to use blueberries is to bake a lemon and blueberry loaf cake. Much lighter than a pound cake, it’s an easy recipe filled with lemon flavor and ripe juicy berries. You could also replace the cherries in the topping for our delicious Greek yogurt pie with blueberries.
Easy Blueberry Crisp
Ingredients
- 2 pints fresh blueberries, about 2 cups (see notes for frozen)
- 2-1/2 tablespoons cornstarch
- 1/4 teaspoon cinnamon
- 1 tablespoon lemon juice
- 1 tablespoon granulated sugar, optional
For the topping:
- 3/4 cup corn flakes
- 1/3 cup all-purpose flour
- 2 tablespoons sugar, or more to taste
- 1/2 teaspoon cinnamon
- 4 tablespoons melted butter
Instructions
- Preheat the oven to 375°F and butter the bottom and sides of a 1-1/2 quart baking dish.
Prepare the topping:
- Place the cereal in a food storage bag and using a rolling pin, crush the flakes into coarse crumbs. You should end up with 1/3 to 1/2 cup. Transfer the cornflake crumbs to a separate bowl, and add the sugar, flour, and cinnamon. Stir in the melted butter, combine thoroughly, and set aside.
Prepare the filling:
- Rinse the blueberries under cool running water, spread them on a kitchen towel, and gently pat them dry. Transfer them to a mixing bowl, sprinkle with cornstarch and cinnamon, and toss to coat. Add the lemon juice and mix well. Taste, and if desired, add the sugar.
- Add about half of the cereal mixture to the blueberries, combine gently, and transfer to the prepared baking dish, then crumble the remainder of the topping evenly over the berries.
Bake the blueberry crisp:
- Cover the dish with aluminum foil and bake until the berries are tender, 30 to 35 minutes. Uncover and return to the oven for 8 to 10 minutes longer, or until the topping is crisp and golden brown and the berries are thickened and bubbly.
Cool and serve:
- Allow the crisp to cool for at least 30 minutes, then spoon into individual serving dishes. If desired, top with fresh whipped cream or vanilla ice cream.
Notes
- Leave them frozen until ready to use as thawing can cause the berries to give off too much liquid.
- Increase the cornstarch by 1/2 tablespoon (3 tablespoons total).
- Increase the overall baking time by 5 to 10 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I am so glad to find a blueberry crisp that doesn’t overload the sugar and fat! it turned out great! I always add a twist of my own, however- I added 1/2 cup applesauce and 2 T sugar to the blueberries. I also increased the flake cereal to one cup. Very good. A note, though: be sure to wait for the 1/2 hour cooling time so the blueberries are set. Otherwise, it is a little runny.
Ok I have to admit I am not a huge fan of blueberries but that dessert looks amazing. I like the idea of using a cereal topping. I’m one of those people who cooks but doesn’t bake but this looks easy enough. I think I’m gonna try it tonight. Let you know how it went if I don’t blow up the kitchen first.