Blueberry Crisp

Susan Vega // Savor Your Saturday


August 24  

This is a perfect weekend recipe that is easy enough for your kids to help with. Serve with vanilla ice cream for a decadent a la mode effect!

-MIHC Team 

  • 5-6 cups blueberries
  • zest of one lemon
  • 1 cup granulated sugar
  • 3/4 cup light brown sugar, packed
  • 1 cup plus 2 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1 cup quick cooking oats
  • 1/2 lb very cold, unsalted butter, diced

Preheat oven to 350˚

In a large mixing bowl, combine washed blueberries with the lemon zest, 1/4 cup granulated sugar, 1/2 cup brown sugar, and 2 tablespoons flour. Gently stir and let sit for 5 minutes. Pour mixture into a glass baking dish (approx. 9×9, making sure there’s enough space on top for the oatmeal mixture).

In the bowl of an electric mixer (use the paddle attachment), combine 1 cup flour, 3/4 cup granulated sugar, 1/4 cup brown sugar, salt, oats, and cold butter. Mix on low spend until the mixture is consistently crumbly. Sprinkle lightly and evenly over the blueberries. Bake for one hour or until bubbly and golden brown.

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