Blueberry Crisp
Tart blueberries and a slightly crunchy, sweet topping come together in this easy-to-make dessert. For maximum taste, try to find wild berries (fresh or frozen), rather than the cultivated ones. The crisp is terrific served with vanilla ice cream.
Ingredients
- 4 cups fresh or frozen blueberries
- 1 Tbs. fresh lemon juice
- 3/4 cup firmly packed light brown sugar
- 1/2 cup all-purpose flour
- 1/2 tsp. ground cinnamon
- 4 Tbs. (1/2 stick) unsalted butter or margarine,
at room temperature, cut into pieces - 3/4 cup rolled oats
Directions
Preheat an oven to 375°F. Grease a shallow 1 1/2-quart baking dish with butter or margarine, or spray with vegetable cooking spray.
Spread the blueberries evenly over the bottom of the prepared baking dish and sprinkle with the lemon juice.
In a bowl, using a pastry blender or fork, mix together the brown sugar, flour, cinnamon, butter and rolled oats until well combined. Sprinkle evenly over the blueberries.
Bake until the top is golden and the blueberries are bubbling, about 30 minutes. Transfer to a wire rack and let cool. Serve hot or warm.
Spread the blueberries evenly over the bottom of the prepared baking dish and sprinkle with the lemon juice.
In a bowl, using a pastry blender or fork, mix together the brown sugar, flour, cinnamon, butter and rolled oats until well combined. Sprinkle evenly over the blueberries.
Bake until the top is golden and the blueberries are bubbling, about 30 minutes. Transfer to a wire rack and let cool. Serve hot or warm.
Serves 6.