Description

A Classic Blueberry Crisp represents the perfect marriage of culinary textures and balanced chemistry, utilizing large-flake rolled oats and cold butter to create a pebble-like topping that remains crispy even after absorbing the steam from the berries.

Ingredients

Scale

4 cups Fresh or Frozen Blueberries
1 cup Old-Fashioned Rolled Oats
1/4 cup All-Purpose Flour
1/4 cup Unsalted Butter (cold)
1/2 cup Light Brown Sugar
1 teaspoon Ground Cinnamo
2 tablespoons Cornstarch
2 tablespoons Lemon Juice
1 teaspoon Lemon Zest
1/4 teaspoon Fine Sea Salt

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Instructions

Preheat your oven to 375°F (190°C) and grease an 8×8-inch baking dish
In a bowl, combine blueberries, lemon juice, lemon zest, cornstarch, and 1 tablespoon of sugar; toss gently
In another bowl, whisk together rolled oats, flour, brown sugar, cinnamon, and salt, then cut in the cold butter until crumbly
Spread the blueberry mixture in the baking dish and top with the oat crumble
Bake for 35 to 40 minutes until the juices bubble and the topping is golden brow
Let cool for at least 15 minutes before serving

Notes

Use fresh blueberries for best results; if using frozen, do not thaw.

For a gluten-free version, substitute all-purpose flour with almond flour.

Prep Time: 15 mins
Cook Time: 40 mins
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 3/4 cup
Calories: 285 kcal
Sugar: 22g
Sodium: 110mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 4g
Protein: 3g
Cholesterol: 30mg