This blueberry crisp captures a perfect balance between sweet summer blueberries and tart lemon flavors. Topped with a streusel laced with warming spices and baked to perfection, this is the perfect summer dessert paired with a scoop of vanilla ice cream. Frozen blueberries work well too. Because they retain more liquid and are a little less sweet than fresh berries, be sure to increase the flour and sugar by 1 tablespoon each in the filling.

Easy Lemon-Blueberry Crisp

Serves 6

Active Time: 10 minutes

Total Time: 50 minutes

Baking spray with flour

4 cups fresh or thawed and drained frozen blueberries

1 1/2 tablespoons grated lemon zest, plus more for garnish

2 tablespoons lemon juice

1 to 2 tablespoons all-purpose flour plus 1/4 cup, divided

2 to 3 tablespoons granulated sugar, divided

3/4 cup old-fashioned rolled oats

1/4 cup whole-wheat flour

2 tablespoons light brown sugar

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

6 tablespoons unsalted butter, cubed and at room temperature

1. Preheat oven to 375 F. Lightly coat an 8-inch-square baking dish with baking spray.

2. Toss 4 cups fresh blueberries, 1 1/2 tablespoons lemon zest, 2 tablespoons lemon juice, 1 tablespoon all-purpose flour and 1 tablespoon granulated sugar together in a large bowl until evenly combined. (If using thawed frozen blueberries, use 2 tablespoons each flour and sugar.) Transfer to the prepared baking dish.

3. Whisk 3/4 cup oats, 1/4 cup whole-wheat flour, 2 tablespoons brown sugar, 1/2 teaspoon salt, 1/2 teaspoon cinnamon, 1/4 teaspoon ginger and the remaining 1/4 cup all-purpose flour and 1 tablespoon granulated sugar in a medium bowl until no lumps remain. Using a fork or pastry blender, cut butter into the oat mixture until fully combined and the mixture resembles coarse crumbs. Sprinkle evenly over the blueberry mixture.

4. Bake until the crumb topping is golden brown and the blueberry mixture is bubbling around the edges, 35 to 40 minutes. Let stand for about 5 minutes. Garnish with additional lemon zest, if desired, and serve warm.

Make-ahead tip: Store the crisp in an airtight container in the refrigerator for up to three days.

Recipe nutrition per serving: 270 Calories, Total Fat: 13 g, Saturated Fat: 7 g, Cholesterol: 31 mg, Carbohydrates: 38 g, Fiber: 4 g, Total Sugars: 18 g, Protein: 4 g, Sodium: 182 mg, Potassium: 156 mg, Phosphorus: 83 mg, Iron: 1 mg, Folate: 31 mcg, Calcium: 25 mg, Vitamin A: 412 IU, Vitamin C: 12 mg, Vitamin D: 0 IU.

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(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)

©2026 Dotdash Meredith. All rights reserved. Used with permission. Distributed by Tribune Content Agency, LLC.