Blueberry Crisp

published Jun 19, 2022
Blueberry Crisp Recipe

From the sweet, jammy filling spiked with a hint of earthy ground coriander to the buttery, lemon-kissed crisp topping, it's impossible not to go wild for this summertime classic.


Prep15 minutes to 20 minutes

Cook35 minutes to 40 minutes

Jump to Recipe
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blueberry crisp with spoon in blue baking dish
Credit: Kelli Foster

When it comes to summer desserts, there is absolutely nothing I look forward to more than a classic blueberry crisp. I’ve tried a lot of different versions over the years, and this is the one I keep coming back to again and again. From the sweet, jammy filling spiked with a hint of earthy ground coriander to the buttery, lemon-kissed crisp topping, it’s impossible not to go wild for this summertime classic.

It’s my go-to for casual backyard cookouts, fancy summer dinner parties, picnics and potlucks, or when I come home with way too many blueberries from the farmers market. It’s a dish you should serve to others, and it’s inevitable that someone will ask you for the recipe.

Main Ingredients in Blueberry Crisp

There are two equally crave-worthy components of blueberry crisp: the buttery, lemon-kissed crisp topping and the jammy, sweet blueberry filling with a hint or coriander. Here’s what you’ll need.

Credit: Kelli Foster

Can I Use Frozen Blueberries?

The short answer is yes, you can use frozen blueberries to make blueberry crisp. With that said, fresh, in-season blueberries will always makes the absolute best blueberry crisp. When blueberries are in their prime they are unbelievably flavorful and sweet. But when fresh berries aren’t an option, an equal amount of frozen berries make a fine stand-in. Just be sure to thaw them first and drain off any liquid (this will prevent the crisp from being too liquidy).

The Secret to the Best Blueberry Cobbler

There are two ingredients that make this the absolute best blueberry cobbler: lemon zest in the topping and ground coriander in the filling. Both are subtle, but add just enough flavor to be detectable (although it might take folks a moment or two to put their finger on it).

If you’ve never added ground coriander to baked goods, know that it’s a wonderful partner to blueberries! And if you don’t already have a bottle in your spice cabinet, this is a great reason to pick it up. Coriander comes from the seeds of the cilantro plant, although rest assured it tastes nothing like fresh cilantro. Instead, ground coriander is subtle and mellow, with an earthy, lemony aroma — which is why it pairs so well with jammy blueberries.

As for other ways to use ground coriander: it’s great sprinkled on roasted veggies, mixed into soups (especially lentil soup and sweet potato chowder), used as a rub for steak and spiced salmon, added to salad dressing, stirred into DIY taco seasoning, and mixed into marinades (try it with grilled tofu and grilled chicken), to name a few ideas.

How to Serve Blueberry Crisp

If you ate a spoonful (or several) straight from the baking dish after coming out of the oven, nobody would fault you. While this crisp is positively delicious on its own, a scoop of vanilla ice cream or generous dollop of whipped cream really make it sing. The great news is that the leftovers keep well for days, and happen to make an extra-special breakfast, especially when paired with some Greek yogurt, cottage cheese, or even a scoop of ricotta.

Blueberry Crisp Recipe

From the sweet, jammy filling spiked with a hint of earthy ground coriander to the buttery, lemon-kissed crisp topping, it's impossible not to go wild for this summertime classic.

Prep time 15 minutes to 20 minutes

Cook time 35 minutes to 40 minutes

Serves 6

Nutritional Info


For the crisp topping:

  • 8 tablespoons

    (1 stick) unsalted butter, plus more for the baking dish

  • 1 medium


  • 1 cup

    old-fashioned rolled oats

  • 1/2 cup

    all-purpose flour or gluten-free all-purpose flour blend

  • 1/4 cup

    packed light brown sugar

  • 1 teaspoon

    vanilla extract

  • 1/2 teaspoon

    kosher salt

For the filling:

  • 4 cups

    fresh or frozen blueberries (about 24 ounces)

  • 1/2 cup

    granulated sugar

  • 1/4 cup


  • 3/4 teaspoon

    kosher salt

  • 1 teaspoon

    ground coriander

  • 1 teaspoon

    vanilla extract

  • Vanilla ice cream, for serving (optional)


  1. If using frozen blueberries, thaw 4 cups (about 22 ounces).

  2. Arrange a rack in the middle of the oven and heat the oven to 375°F. Coat an 8x8-inch baking dish with butter.

Make the crisp topping:

  1. Cut 8 tablespoons unsalted butter into 8 pieces and place in a small microwave-safe bowl. Microwave in 20-second bursts until mostly melted, 40 to 50 seconds total (it will melt completely as it sits). (Alternatively, melt the butter in a small saucepan over medium heat.) Set aside to cool slightly.

  2. Finely grate the zest of 1 medium lemon into a medium bowl (about 1 tablespoon). Reserve the zested lemon for the filling. Add 1 cup old-fashioned rolled oats, 1/2 cup all-purpose flour or gluten-free all-purpose flour blend, 1/4 cup packed light brown sugar, 1 teaspoon vanilla extract, and 1/2 teaspoon kosher salt to the bowl and stir to combine. Pour in the melted butter and stir to combine. Refrigerate for at least 5 minutes or until ready to use.

Make the filling:

  1. Drain the liquid from the thawed frozen blueberries. Place the blueberries, 1/2 cup granulated sugar, 1/4 cup cornstarch, 1 teaspoon kosher salt, 1 teaspoon ground coriander, and 1 teaspoon vanilla extract in a large bowl. Juice the zested lemon until you have 1 tablespoon juice, then add to the bowl. Stir to combine.

  2. Transfer the blueberry filling to the baking dish and spread into an even layer. Break the topping into large clumps with your fingers and arrange over the filling in an even layer.

  3. Bake until the crisp topping is golden-brown and the filling is bubbling, 35 to 40 minutes. Let cool for at least 15 minutes before serving topped with vanilla ice cream if desired.

Recipe Notes

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.