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If you’re looking for a simple and delicious fruit dessert, this easy blueberry crisp is for you. It’s made with juicy blueberries and topped with a crispy, buttery corn flake topping and comes together with very little fuss.
A great feature of easy fruit-based desserts like this one is that you’ve got total control over the sweetness. You can tweak the sugar to suit your taste without losing any of that fresh berry flavor.
Ingredient Notes
Here’s what you need to know about the key ingredients in this recipe. The complete list, including quantities, is in the printable recipe card below.
BLUEBERRIES: You can use fresh or frozen blueberries in this crisp recipe. If using fresh, don’t wash them until you’re ready to use them. If using frozen, no need to defrost (instructions in the recipe notes).
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.
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.
Overview
How To Make Blueberry Crisp With Corn Flake Topping
Planning to make this recipe? Here’s a quick overview of how it’s done. Detailed, step-by-step instructions are in the printable recipe card below.
Start by making the corn flake topping. Crush the flakes into coarse crumbs, and combine them with sugar, flour, cinnamon, and melted butter.
Next, toss the blueberries with cornstarch, cinnamon, and a splash of lemon juice. Taste, and if you think it’s needed, add sugar. Add about half of the corn flake topping to the berries and spread them in the bottom of a buttered baking dish.
Crumble the rest of the topping over the berries and bake until the berries are thick and bubbly and the topping is crisp and golden. Serve plain or topped with ice cream or whipped cream.
More Easy Fresh Fruit Desserts
Here are a few more no-fuss fruit desserts, perfect for making the most of in-season produce. Our Peach Cobbler is a classic – a golden, biscuit-topped dish made with fresh ripe peaches, and our Raspberry Clafoutis, is an easy-to-make French favorite that combines silky custard with juicy berries. No-Bake Cheesecake Parfaits are another favorite, layered with creamy filling, fresh berries, and cookie crumbles.
Blueberry Crisp With Corn Flake Topping
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 corn flakes in a food storage bag and using a rolling pin, crush them 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 on a kitchen towel, and gently pat them dry. Transfer 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 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.