Air Fryer Blueberry Crisp is an easy, delicious dessert made with juicy blueberries and a buttery oat topping. It comes together quickly and can be scaled up or down if you need dessert for two or four.
This crisp works with fresh or frozen blueberries, making it a reliable go-to any time of year. It’s simple enough for a weeknight treat and special enough to serve with guests. If you want a different fruit, swap peaches or apples for a variation.
What you’ll love about Air Fryer Blueberry Crisp:
- Ready in about 25 minutes total (10 min prep, ~15 min cook).
- Uses common pantry ingredients.
- No need to heat a full oven—just use the air fryer.
- Easy to make gluten-free with simple swaps.
- Works with fresh or frozen berries.
Ingredients for Air Fryer Blueberry Crisp:
- 2 cups blueberries (fresh or frozen)
- 1/4 cup granulated sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 cup water
- 1/2 cup old-fashioned oats (use gluten-free oats if needed)
- 1/2 cup all-purpose flour (or gluten-free blend)
- 1/2 cup packed brown sugar
- 1/4 tsp baking powder
- 1/4 cup unsalted butter, softened
- Vanilla ice cream, for serving
- Four 12-oz ramekins (smaller ramekins may be used)
Step-by-Step Instructions:
- Place blueberries in a medium bowl. Add granulated sugar, cinnamon, and nutmeg; toss to coat the berries evenly.
- Spray four 12-ounce ramekins with nonstick cooking spray and divide the blueberry mixture evenly among them.
- Divide 1/2 cup water across the ramekins (about 1/8 cup per ramekin) to add moisture.
- In a separate bowl combine the oats, flour, brown sugar, and baking powder. Cut in the softened butter and mix until you have a chunky crumb topping.
- Top each ramekin with an even layer of the crumb mixture.
- Place the ramekins in the air fryer basket. Air fry at 350°F for about 20 minutes. If your air fryer is already preheated, check after 15 minutes. Depending on your basket size, you may be able to cook two ramekins at a time; repeat for additional batches.
- Carefully remove ramekins when the topping is golden and the filling is bubbling. Serve warm with vanilla ice cream.
Tips for Making Air Fryer Blueberry Crisp:
- Swap the fruit: apples, peaches, or blackberries all work well.
- Frozen fruit cooks nicely—no need to thaw first.
- To make the recipe gluten-free, use gluten-free oats and a gluten-free all-purpose flour.
- Serve with vanilla ice cream or whipped cream for a classic finish.
How to store leftover blueberry crisp
Store leftovers covered in the refrigerator for up to 2 days. Reheat in the air fryer at 340°F for 2–3 minutes to warm through and refresh the topping before serving.
This Air Fryer Blueberry Crisp is a quick, cozy dessert that tastes like you spent much longer preparing it. Perfect with fresh berries and a scoop of vanilla ice cream.
Air Fryer Blueberry Crisp
Ingredients
Blueberries
- 2 Cups Blueberries
- 1/4 Cup Granulated Sugar
- 1/2 Tsp Ground Cinnamon
- 1/4 Tsp Ground Nutmeg
- 1/2 Cup Water
Crisp Topping
- 1/2 Cup Old-Fashioned Oats (or gluten-free)
- 1/2 Cup All-Purpose Flour (or gluten-free blend)
- 1/2 Cup Brown Sugar, packed
- 1/4 Tsp Baking Powder
- 1/4 Cup Unsalted Butter, softened
For Serving
- Vanilla Ice Cream
- Four 12 oz Ramekins
Instructions
- Add blueberries to a medium bowl.
- Mix in sugar, cinnamon, and nutmeg to coat the berries.
- Spray four 12-ounce ramekins and divide the blueberries among them.
- Pour 1/2 cup water evenly over the ramekins (about 1/8 cup each).
- Make the topping by combining oats, flour, brown sugar, baking powder, and softened butter into a chunky crumb.
- Top each ramekin evenly with the crumb mixture.
- Air fry at 350°F for 20 minutes (15 minutes if air fryer is preheated). Cook in batches if needed.
- Remove carefully and serve warm with vanilla ice cream.
Notes
We used 12 oz ramekins; smaller or larger sizes will change the bake time. If you only need two servings, halve the recipe or refrigerate the extra ramekins (covered) for up to 2 days and reheat at 340°F for 2–3 minutes.
Nutrition
