Easy Blueberry Crisp
A delightfully easy blueberry crisp recipe that has hints of lemon, and the most perfect crumble on top. Serve with ice cream or whipped cream for heaven on earth!
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Equipment
Ingredients
Blueberry Filling
- 4-5 cups blueberries, rinsed and patted dry
- 1/3 cup sugar
- zest of 1 lemon
- 2 teaspoons corn starch
Crumble Topping
- 2 cups flour
- 2 cups oats
- 1 1/2 cups brown sugar
- 1 1/2 cups butter
Instructions
- Preheat oven to 350 degrees. Butter a 12-inch cast iron skillet or 9x13 baking dish.
- Measure sugar into a mixing bowl. Add the lemon zest, then use a fork to incorporate them together. Add the corn starch and mix well, then add the blueberries and combine well. Place the blueberries in your skillet or baking dish.
- Combine flour, brown sugar, and oats in a large mixing bowl. Cut the butter in until the mixture is crumbly. It's easiest to do when the butter isn't right out of the refrigerator, but when it's had a few minutes on the counter--but not at room temperature or softened.
- Cover the blueberries with the crumbly topping, then bake for 45 minutes or until golden brown and bubbly.
Notes
*The crumble is extra generous--if you like less, you can easily cut the ingredients in half.
*When using frozen berries, make this when they're still frozen, not thawed. Add a teaspoon extra cornstarch, and watch them in the oven. If the crust is ready before the blueberries, add some foil to the top to finish baking.
Servings: 8
