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–+ servings
Homemade blueberry crumble with scoops of vanilla ice cream on top.
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5 from 2 votes

Sheet Pan Blueberry Crisp Recipe

This sheet pan blueberry crisp is an easier AND crispier version of the classic dessert. Made with frozen blueberries and topped with a delicious caramelized oat crumble, it's the perfect summer treat!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Keyword: sheet pan blueberry crisp
Servings: 16
Author: Lee Funke

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

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.
    A close-up view of numerous dark red cherries piled together.
  • 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.
    Ingredients for baking in a bowl with a wooden spoon.
  • Transfer the crumble topping on top of the blueberries, ensuring it is evenly distributed on top.
    Freshly baked berry crumble with a golden oat topping.
  • Place the crisp in the oven and bake at 375℉ for 30 minutes.
  • Let cool for 10 minutes before serving.
    A baked blueberry oatmeal crumble in a rectangular pan with a serving spoon.

Video

[adthrive-in-post-video-player video-id="y6VlHVIn" upload-date="2024-06-13T18:53:00.000Z" name="Sheet Pan Blueberry Crisp" description="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." player-type="default" override-embed="default"]

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.

Nutrition

Calories: 231kcal | Carbohydrates: 36g | Protein: 3g | Fat: 10g | Fiber: 4g | Sugar: 19g