Easy Blueberry Crisp Less Sugar And So Good

I love baking with fresh or frozen berries and this easy blueberry crisp recipe is a perfect way to show them off. It has a really easy method, straight forward ingredients, and it’s made with less sugar than a traditional crisp—which means that the primary flavor is berry. The topping is made with a combination of oats, yogurt, spices, and more for a flavor and texture mix that is so darn delicious. I love to make it to share with friends for dessert—or to have with yogurt for breakfast. It’s a great way to serve fruit to kids and to use up summer fruit you may have on hand. Top it with whipped cream or yogurt as you like. (You may also like my Blueberry Oatmeal Bars, Blueberry Sauce and my Mini Blueberry Muffins.)

Ingredients You Need

To make this easy blueberry crisp—or dessert whenever the mood for baked blueberry yumminess strikes—you’ll need the following ingredients. Sign up for our email updates to get tips and ideas sent to your inbox.

Blueberries: You can use fresh or frozen berries as they both work the same here. Rhubarb (or additional blueberries if you don’t have rhubarb): You can use fresh or frozen rhubarb. Chia seeds: These are optional to help thicken the crisp a little. Oats: I use these in the topping to give it the classic texture of a crisp. Flour (whole wheat or gluten-free): This mixes with the oats to make the crisp topping so it holds together nicely. Maple syrup (or honey for kids over age 1): I use this in the topping to sweeten it a little, which compliments the flavor of the berries. Yogurt: I use half yogurt and half butter for the topping, which adds nice moisture and flavor. Butter: A little unsalted butter adds richness to the topping.

Step-by-Step Instructions

Here’s a look at the simple process involved in making this blueberry crisp recipe. Scroll down to the bottom of this post for the full info.

How to Store

You can make this blueberry crisp ahead and store in the fridge until needed. Wrap it tightly and store for up to 5 days. It’s best warm, so plan to reheat it a little to serve it.

Best Tips for Success

Use fresh or frozen blueberries or rhubarb. Use additional berries in place of rhubarb if needed. Use gluten-free flour and oats if needed. Serve warm with whipped cream or ice cream. Serve leftovers cold or warm with yogurt for breakfast or a snack. If you have more blueberries to use, try Blueberry Yogurt, Rocket Pops, and Blueberry Popsicles.

I’d love to hear your feedback if you try this recipe, so please comment below to share. I appreciate each and every comment!