Sheet Pan Blueberry Crisp
Published 6/16/2024
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If you’ve never made Sheet Pan Blueberry Crisp, take this as your sign to give it a try! Baking this classic dessert on a sheet pan provides the ULTIMATE blueberry crisp topping ratio. It’s way crunchier and bakes more evenly than your traditional crisp.
Plus, it’s a gorgeous way to serve this dessert to a crowd. We topped ours with scoops of ice cream — YUM.
I’m not kidding when I say this is the best blueberry crisp recipe out there. It takes a classic summer dessert and makes it super shareable. Plus, you can use a bag of frozen blueberries, so it doesn’t break the bank either.
It’s as easy as making the filling, the crumble, assembling, and baking it in the oven until golden brown perfection. We recommend topping it with scoops of vanilla ice cream 😋
Sheet Pan Blueberry Crisp – Key Ingredients
- Frozen blueberries: We kept it convenient and used frozen blueberries for this recipe. Get a big bag and store it to make this recipe easily again!
- Lemon juice: Lemon goes so well with blueberries! It adds a bit of tartness and balances out the sweetness.
- Rolled oats: Also known as old-fashioned oats, these give the crisp topping a hearty, crispy texture.
- All-purpose flour: This is what helps bind the crumble together and gives it that golden brown color.
- Brown sugar: This adds a hint of caramel flavor to the topping and gives it that trademark sweet crunch.
- Butter: You can’t have a crisp without butter! It’s the key ingredient that helps make the crumble irresistibly crispy and delicious. We don’t recommend skipping this.
Why make this blueberry crisp recipe on a sheet pan?
We like making this recipe on a sheet pan because it thins the crumble layer. When this happens, the topping cooks more evenly, making it crisp and crunchy. It also makes this dish super sharable for a larger group — and is quite a stunning way to serve a crisp IMO.
Can I use fresh blueberries?
You bet! Either fresh or frozen blueberries can be used in this recipe. Just keep in mind that fresh blueberries will cook up more quickly than frozen, so keep an eye on your blueberry fruit crisp! Frozen blueberries are also going to be much cheaper.
What if I don’t have rolled oats?
No rolled oats? No worries. Quick oats can be used in place of rolled oats. Quick oats are essentially just rolled oats that are cut into smaller pieces, so they still work well in this recipe.
Make This Sheet Pan Blueberry Crisp Gluten-Free
If you’re gluten-free, use gluten-free flour, such as almond or oat flour, in the crumble mix. You can also use certified gluten-free rolled oats.
here’s our top tip!
Make sure to toss and coat the berries in the cornstarch. This helps make for a thicker sauce when it’s done baking.
How to Store
Keep leftovers in an airtight container in the fridge for up to 3-4 days. Simply reheat in the microwave or oven for a warm treat.
You can also freeze individual portions in freezer-safe containers for up to 3 months. Just thaw and reheat when ready to enjoy.
Tasty Pairings for Sheet Pan Blueberry Crisp
When I think of the best blueberry crisp recipe, I always imagine it with a cool and creamy ice cream on top. Vanilla or even a fun flavor like lemon would be fantastic! Try our Blueberry Muffin Banana Nice Cream or Lemon Cheesecake Nice Cream!
You could even serve the crisp with whipped cream or yogurt, which would also be a nice contrast to the warm and sweet blueberry filling. This Greek Yogurt Fruit Dip would be delish.
Sheet Pan Blueberry Crisp Recipe
Ingredients
For the filling
- 11 cups frozen blueberries, ~48 oz
- 1 tablespoon vanilla extract
- 2 tablespoons lemon juice
- ¼ cup corn starch
- 1 teaspoon sea salt
For the crumble
- 2 cups rolled oats
- ½ cup all-purpose flour
- ⅔ cup brown sugar
- ½ teaspoon sea salt
- 12 tablespoons butter, softened
Instructions
- 12 tablespoons butter, softened
- Preheat the oven to 375℉ and spray a sheet pan with cooking spray. Set aside.
- Place all of the ingredients for the filling into a large mixing bowl and stir to combine. Transfer to the baking sheet and spread out evenly. Set aside.
- In a medium bowl, prepare the crumble. Combine the ingredients with a wooden spoon and use your hands if needed. Make sure the butter is softened to create a delicious crumble topping.
- Transfer the crumble topping on top of the blueberries, ensuring it is evenly distributed on top.
- Place the crisp in the oven and bake at 375℉ for 30 minutes.
- Let cool for 10 minutes before serving.
Tips & Notes
- We like making this recipe on a sheet pan because it thins the crumble layer, making the crumble crisp and crunchy.
- Fresh or frozen blueberries can be used in this recipe.
- Quick oats can be used in place of rolled oats.
- Make this gluten-free by using gluten-free flour in the crumble mix.
- Make sure to toss and coat the berries in the cornstarch. This helps make a thicker sauce when it’s done baking.
Watch It
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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thank you, what a creative way to make a crisp, I haven’t made one in a long time, but it seems like my recipes were overly-complicated and probably not as healthy, so much appreciated!
I made the Sheet Pan Blueberry Crisp yesterday for a Father’s Day BBQ and it was absolutely delicious! The recipe is so quick and easy to prepare. I’ll be making it on repeat this summer!