Save A vibrant, tangy-sweet dessert featuring juicy blueberries and bright lemon, topped with a golden, buttery oat crumble. Perfect for summer gatherings or a cozy night in.
This crisp has become a favorite in my family during warm months. I love how the topping turns golden and buttery while the filling bubbles with fruity goodness.
Ingredients
- Fruit Filling: 4 cups fresh or frozen blueberries, 1 tablespoon finely grated lemon zest, 2 tablespoons fresh lemon juice, 1/3 cup granulated sugar, 2 tablespoons cornstarch, 1/8 teaspoon salt
- Crisp Topping: 3/4 cup old-fashioned rolled oats, 1/2 cup all-purpose flour, 1/2 cup light brown sugar packed, 1/3 cup unsalted butter cold and diced, 1/4 teaspoon ground cinnamon, 1/4 teaspoon salt
Instructions
- Preheat Oven:
- Preheat the oven to 350°F (175°C).
- Combine Fruit Filling:
- In a large bowl, combine blueberries, lemon zest, lemon juice, granulated sugar, cornstarch, and salt. Toss until the berries are evenly coated.
- Transfer Mixture:
- Transfer the fruit mixture to a lightly greased 8-inch square baking dish or similar-sized ovenproof dish.
- Prepare Topping:
- In another bowl, combine oats, flour, brown sugar, cinnamon, and salt. Add the cold, diced butter and use your fingers or a pastry cutter to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Apply Topping:
- Sprinkle the crisp topping evenly over the blueberry mixture.
- Bake:
- Bake for 35 to 40 minutes or until the topping is golden brown and the filling is bubbling around the edges.
- Cool and Serve:
- Let cool for at least 10 minutes before serving. Serve warm optionally with vanilla ice cream or whipped cream.
Save This dessert always brings back fond family memories of summer evenings spent together enjoying the sweet and tangy flavors.
Notes
Substitute half the blueberries with blackberries for a mixed-berry twist. For a gluten-free version use certified gluten-free oats and a gluten-free flour blend. Lemon zest adds brightness don't skip it. Store leftovers covered in the refrigerator for up to 3 days.
Required Tools
Mixing bowls, 8-inch square baking dish, pastry cutter or fork, measuring cups and spoons.
Allergen Information
Contains milk (butter), gluten (wheat flour oats if not certified gluten-free). Double-check oat and flour labels for gluten if serving to those with celiac disease.
Save Enjoy this crisp fresh from the oven or warmed up the next day for a comforting treat.
Recipe FAQs
- → Can I use frozen blueberries instead of fresh?
Yes, frozen blueberries work well and can be used directly without thawing. They will release more juice, so the filling may be slightly softer.
- → How can I make the topping more crunchy?
Using cold diced butter and not overmixing the topping helps create a crumbly, crisp texture. Baking until golden brown also enhances crunchiness.
- → Is there a gluten-free option for this dish?
Use certified gluten-free oats and replace all-purpose flour with a gluten-free flour blend to make it suitable for gluten-free diets.
- → Can I substitute blackberries for blueberries?
Absolutely. Replacing half the blueberries with blackberries adds a deeper berry flavor and a nice twist.
- → What is the best way to serve this dessert?
Serve warm, optionally topped with vanilla ice cream or whipped cream to complement the tangy fruit and buttery topping.