Blueberry Crisp Using Frozen Berries

This blueberry crisp using frozen berries and topped with a buttery, golden-brown topping comes together with just a handful of simple ingredients and bakes into a warm, bubbling dessert. It’s ideal for cozy fall evenings, holiday gatherings, or any time you’re craving a comforting homemade treat.

We’ve been making this many years, and it’s a hit every time. So many options–make ahead, make with nuts or Pamela’s baking mix (or we’ve even tried a gluten-free mix.)

What is blueberry crisp?

This vibrant, easy-to-make dessert features frozen blueberries cooked down with sugar, lemon juice, and a touch of salt until thick and syrupy, then topped with a crisp, buttery crumble made from Pamela’s Baking Mix, rolled oats, dark brown sugar, and softened butter. The topping bakes up golden and clumpy, creating a lovely contrast to the soft, jammy fruit underneath.

Why you’ll love this berry crisp

• This blueberry crisp recipe calls for frozen blueberries which means that you can make it all year-round!
• An easy make-ahead dessert that’s a delicious alternative to traditional apple crisp recipes. 
• If you freeze the topping, and use frozen blueberries, it’s an EASY dessert to make for last-minute company!
• Simple ingredient swaps allow you to cater to personal and dietary preferences without detracting from flavor. 

Ingredients needed to make blueberry crisp

• Frozen blueberries: They cook down into a thick, jammy sauce with a deep berry flavor. Even better, there’s no need to thaw them first!
• Sugar: Sweetens the filling and balances the natural tartness of the berries.
• Pamela’s Baking Mix: Used in both the filling and the topping. In the filling, it helps thicken the blueberry juices into a syrupy sauce.
• Fresh lemon juice: A squeeze of bright acidity that brightens the berry flavor and keeps the filling from tasting flat.
• Coarse salt: A pinch in the filling enhances the sweetness, and another in the topping balances the buttery crumble. Some readers prefer reduced salt in the topping, so start with less and taste to test, if you wish. 
• Rolled oats: Add hearty texture and a nutty flavor to the topping. You can also use chopped nuts, such as almonds, for a crunchier variation.
• Unsalted butter: Softened butter gets worked into the dry topping ingredients to create those irresistible buttery clumps.
• Dark brown sugar: Brings a warm, molasses-rich sweetness to the crumble topping.

How do you make blueberry crisp using frozen berries 

Make the blueberry filling:

1. Preheat the oven to 375°F.
2. In a pan, combine the frozen blueberries, sugar, lemon juice, and salt. Cook over medium-high heat until the mixture comes to a boil.
3. Reduce the heat to low, add the 3 tablespoons of Pamela’s Baking Mix, and stir for 3 more minutes. Let the mixture thicken.
4. Transfer the filling to an 8-inch square baking dish.

Make the topping:

1. In a bowl, stir together the 3/4 cup Pamela’s Baking Mix, rolled oats, and salt.
2. Add the softened butter and dark brown sugar. Stir until the dry ingredients are mixed in.
3. Using your hands, squeeze the topping pieces together into clumps.

Assemble and bake:

1. Sprinkle the topping evenly over the blueberry filling.
2. Bake until the center is bubbling and the top is golden brown, about 45 minutes.
3. Transfer to a wire rack and let cool for 30 minutes before serving.

PRO TIP: Let the crisp cool for 30 minutes after baking. This allows the filling to set so it’s not too runny when served.

Serving

Enjoy this irresistible blueberry crisp as a beautiful dessert for fall and winter gatherings, or as a cozy ending to a simple weeknight dinner.

You could also easily turn it into a more indulgent treat with the addition of vanilla ice cream, whipped cream, or a drizzle of heavy cream.

This crisp would also be a lovely addition to other party desserts, like apple fritter bites and apple cake with custard sauce.

Sandy’s tips and substitutions:

• Make ahead: You can prepare the filling and topping separately ahead of time and assemble just before baking. Store the topping in the fridge or freeze extra batches of the topping for a quick dessert when last-minute company comes!
• Storage: This blueberry crisp is best enjoyed warm on the day it’s baked, but you can store leftovers in an airtight container in the fridge for up to 3 days. Keep in mind that the topping will soften over time as it absorbs moisture from the filling. To reheat, place individual portions in the microwave for 30-45 seconds, or warm the whole dish, covered with foil, in a 300°F oven until heated through.
• Double the recipe: Easily increase the filling and topping ingredients to serve a larger crowd. Use a 9×13-inch baking dish and adjust the baking time as needed.
• Taste to test: Taste the blueberry filling before transferring it to the baking dish. Easily adjust the flavor with extra sugar for sweetness or a splash more lemon juice for tang.
• Serve warm: This blueberry crisp is best served warm, ideally with a scoop of vanilla ice cream or a dollop of whipped cream.

Have leftover blueberries? Use them to make any number of desserts, such as Flaky Blueberry Strudel, Blueberry Skillet Cobbler, Sour Cream Blueberry Cake, and Mini Blueberry Cheesecakes. 

More fall-inspired treats you may want to try:

• Apple Fritter Cake
• Pumpkin Cheesecake Cake
• Cinnamon Cruffins
• Gingerbread Cake with Cinnamon Molasses Frosting

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Blueberry Crisp Using Frozen Berries

Sandy Coughlin

This juicy, sweet blueberry crisp with a buttery, oat-studded topping comes together in just under an hour! The perfect dessert for fall gatherings, holidays, and weeknight dinners.

Prep Time: 10 minutes mins

Cook Time: 45 minutes mins

Total Time: 55 minutes mins

Yield: 6

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Ingredients

 

1x2x3x

• 6 cups frozen blueberries
• ½ cup sugar
• 3 Tbsp Pamela’s Baking Mix
• 1 tsp fresh lemon juice
• ¼ tsp coarse salt

Crisp topping:

• ¾ cup Pamela’s Baking Mix, or any baking mix (bisquick, etc.)
• ½ cup rolled oats, or chopped nuts, such as almonds
• 1 tsp coarse salt
• 3 ounces unsalted butter, softened, 6 Tbsp
• ⅓ cup dark brown sugar

Equipment

• 8×8 baking pan

Instructions

 

• Preheat the oven to 375 degrees. Spray a 8×8 baking dish with cooking spray.
• Mix frozen blueberries (or mixed berries), sugar, lemon juice, and salt in a sauce pan. Cook over medium-high heat until boiling. Turn down to low; add the 3 T. baking mix and stir for 3 more minutes. Let thicken. Transfer to an 8-inch square baking dish.

make the crisp topping:

• Stir together baking mix, oats, and salt. Add butter and brown sugar and stir dry until mixed. Using your hands, squeeze topping pieces together into clumps.
• Sprinkle topping evenly over berries. Bake until bubbling in center and brown on top, about 45 minutes.
• Transfer to a wire rack and let cool for 30 minutes before serving. Serve warm with vanilla ice cream.

Notes

Sandy’s tips:

• Make ahead: You can prepare the filling and topping separately ahead of time and assemble just before baking. Store the topping in the fridge or freeze extra batches of the topping for a quick dessert when last-minute company comes!
• Storage: This blueberry crisp is best enjoyed warm on the day it’s baked, but you can store leftovers in an airtight container in the fridge for up to 3 days. Keep in mind that the topping will soften over time as it absorbs moisture from the filling. To reheat, place individual portions in the microwave for 30-45 seconds, or warm the whole dish, covered with foil, in a 300°F oven until heated through.
• Double the recipe: Easily increase the filling and topping ingredients to serve a larger crowd. Use a 9×13-inch baking dish and adjust the baking time as needed.
• Serve warm: This blueberry crisp is best served warm, ideally with a scoop of vanilla ice cream or a dollop of whipped cream.

Cuisine: American

Course: Dessert

Calories: 418kcal, Carbohydrates: 69g, Protein: 4g, Fat: 16g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.5g, Cholesterol: 31mg, Sodium: 777mg, Potassium: 196mg, Fiber: 5g, Sugar: 46g, Vitamin A: 435IU, Vitamin C: 15mg, Calcium: 67mg, Iron: 1mg

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