Easy Blueberry Crisp in a Jar – Better Than Takeout

Easy Blueberry Crisp in a Jar – A warm, comforting dessert ready in 30 minutes. After making this many times, I discovered the trick to the perfect crispy topping. This blueberry crisp in a jar is my family’s favorite, and it’s better than takeout. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Greek Burgers and Mediterranean Stuffed Burgers.

What You'll Need for Easy Blueberry Crisp in a Jar – Better Than Takeout

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 2 cups fresh blueberries
• 1/4 cup granulated sugar
• 1 tbsp lemon juice
• 1/2 cup all-purpose flour
• 1/2 cup old-fashioned oats
• 1/4 cup light brown sugar
• 1/4 tsp ground cinnamon
• 1/4 cup cold unsalted butter, cubed
• 1/4 tsp salt
• 1/4 tsp vanilla extract
• Optional: Vanilla ice cream or whipped cream, for serving

How to Make Easy Blueberry Crisp in a Jar – Better Than Takeout

1. Prepare the blueberry filling: In a medium bowl, combine blueberries, granulated sugar, lemon juice, salt, and vanilla extract. Mix well and set aside.
2. Make the crumble topping: In a food processor, combine flour, oats, brown sugar, and cinnamon. Pulse until combined. Add cold butter and pulse until the mixture resembles coarse crumbs.
3. Assemble the blueberry crisp: Divide the blueberry filling evenly among 4 mason jars. Spoon the crumble topping evenly over the blueberry mixture in each jar.
4. Bake the blueberry crisp: Preheat the oven to 375°F (190°C). Place the jars on a baking sheet and bake for 20-25 minutes, or until the topping is golden brown and the filling is bubbly. Let cool for 5 minutes before serving.

Storing & Reheating Easy Blueberry Crisp in a Jar – Better Than Takeout

Short-Term Storage

Store in an airtight container in the fridge. Store leftover blueberry crisp in the refrigerator for up to 3 days. Make-ahead tip: Assemble the blueberry crisp in the jars up to 2 days ahead.

Freezing Easy Blueberry Crisp in a Jar – Better Than Takeout

Freeze the assembled blueberry crisp in the jars for up to 2 months. Bake from frozen, adding an extra 5-10 minutes to the baking time.

How to Reheat Without Drying It Out

Oven: Reheat individual servings in the oven at 350°F (175°C) for 10-15 minutes. Microwave: Reheat individual servings in the microwave for 30-45 seconds, then finish under the broiler for 1-2 minutes for a crispy topping.

Recipe Notes

• Chef tip: For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
• Best substitution: Substitute the blueberries with an equal amount of your favorite berries or a mix of berries.
• Make-ahead: Assemble the blueberry crisp in the jars up to 2 days ahead. Store in the refrigerator until ready to bake.
• Scaling: This recipe can be easily doubled or tripled to serve a crowd.
• Troubleshooting: If the topping is browning too quickly, cover the jars loosely with aluminum foil.

Easy Blueberry Crisp in a Jar – Better Than Takeout

⏱

Prep

15 mins

🍳

Cook

25 mins

⏳

Total

40 mins

🍽

Serves

4 servings

🥗

Diet

Gluten-free option

Ingredients

Main Ingredients

• 2 cups fresh blueberries
• 1/4 cup granulated sugar
• 1 tbsp lemon juice
• 1/2 cup all-purpose flour
• 1/2 cup old-fashioned oats
• 1/4 cup light brown sugar
• 1/4 tsp ground cinnamon
• 1/4 cup cold unsalted butter, cubed

Seasonings

• 1/4 tsp salt
• 1/4 tsp vanilla extract

Optional Toppings

• Vanilla ice cream or whipped cream, for serving

Instructions

1. Prepare the blueberry filling: In a medium bowl, combine blueberries, granulated sugar, lemon juice, salt, and vanilla extract. Mix well and set aside.
2. Make the crumble topping: In a food processor, combine flour, oats, brown sugar, and cinnamon. Pulse until combined. Add cold butter and pulse until the mixture resembles coarse crumbs.
3. Assemble the blueberry crisp: Divide the blueberry filling evenly among 4 mason jars. Spoon the crumble topping evenly over the blueberry mixture in each jar.
4. Bake the blueberry crisp: Preheat the oven to 375°F (190°C). Place the jars on a baking sheet and bake for 20-25 minutes, or until the topping is golden brown and the filling is bubbly. Let cool for 5 minutes before serving.

Notes

• Chef tip: For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
• Best substitution: Substitute the blueberries with an equal amount of your favorite berries or a mix of berries.
• Make-ahead: Assemble the blueberry crisp in the jars up to 2 days ahead. Store in the refrigerator until ready to bake.
• Scaling: This recipe can be easily doubled or tripled to serve a crowd.
• Troubleshooting: If the topping is browning too quickly, cover the jars loosely with aluminum foil.

Storage

• Fridge: Store leftover blueberry crisp in the refrigerator for up to 3 days.
• Freezer: Freeze the assembled blueberry crisp in the jars for up to 2 months. Bake from frozen, adding an extra 5-10 minutes to the baking time.
• Oven reheat: Reheat individual servings in the oven at 350°F (175°C) for 10-15 minutes.
• Microwave reheat: Reheat individual servings in the microwave for 30-45 seconds, then finish under the broiler for 1-2 minutes for a crispy topping.
• Make ahead: Assemble the blueberry crisp in the jars up to 2 days ahead.

Nutrition Per Serving

• Calories: 320
• Protein: 4g
• Fat: 12g
• Carbs: 48g
• Fiber: 4g
• Sugar: 22g
• Sodium: 150mg
• Cholesterol: 30mg
• Sat. Fat: 7g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Easy Blueberry Crisp in a Jar – Better Than Takeout FAQs

A Warm Final Note

I can’t wait for you to try Easy Blueberry Crisp in a Jar – Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!