Ingredients
Scale
- 4 cups fresh blueberries
- 1 tablespoon lemon juice
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/2 teaspoon cinnamon
- 1/2 cup rolled oats
- 1/2 cup brown sugar
- 1/3 cup all-purpose flour
- 1/4 cup unsalted butter, chilled and cubed
- 1/4 teaspoon salt
For those of you who might not have fresh blueberries on hand, frozen ones work just as well—just be sure to thaw and drain them first. And if you’re feeling adventurous, consider swapping out the oats for chopped pecans for a nutty twist.
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9-inch baking dish with butter.
- In a large bowl, combine the blueberries, lemon juice, granulated sugar, 1/4 cup flour, and cinnamon. Toss until the blueberries are well coated.
- Transfer the blueberry mixture into the prepared baking dish, spreading it out evenly.
- In another bowl, mix together the oats, brown sugar, 1/3 cup flour, and salt. Add the cubed butter, using your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs.
- Sprinkle the oat mixture evenly over the blueberries, ensuring that the topping covers all the fruit.
- Bake in the preheated oven for about 35 to 40 minutes, or until the topping is golden brown and the blueberries are bubbly.
- Let the crisp cool for at least 10 minutes before serving. This allows the juices to thicken up a bit.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
