Blueberry Crisp

Fresh blueberries baked beneath a buttery oat crumble, served warm with ice cream or whipped cream.

Ingredients

• Blueberries — 2 pts Fresh Blueberries
• Blueberries — ¼ cup Granulated Sugar
• Blueberries — 1 Tbsp Cornstarch
• Blueberries — Pinch of Kosher Salt
• Blueberries — Juice of half of a lemon
• Topping — 1 cup All-Purpose Flour
• Topping — ¾ cup Old-Fashioned Oats
• Topping — ⅓ cup Granulated Sugar
• Topping — ⅓ cup Dark Brown Sugar Packed
• Topping — 12 Tbsp Salted Butter Cut into ½-Inch Pieces

Method

1. PREPARE: Preheat the oven to 375°F.
2. MAKE THE TOPPING: Mix the flour, oats and both sugars in a medium bowl. Add the butter and work it into the dry ingredients with your fingers until crumbly.
3. MIX THE BLUEBERRIES: Toss the blueberries with their sugar, cornstarch, salt and lemon juice until combined.
4. BAKE: Transfer the blueberries to a pie dish and sprinkle the topping evenly over them. Bake for 30–40 minutes, until the topping is golden and the filling bubbles.
5. SERVE: Serve warm with ice cream or whipped cream.