Blueberry & Lemon Crisp (Printable Version)

Juicy blueberries and lemon with a buttery oat crumble for a vibrant, fruity treat.

# What You’ll Need:

→ Fruit Filling

01 - 4 cups fresh or frozen blueberries
02 - 1 tablespoon finely grated lemon zest
03 - 2 tablespoons fresh lemon juice
04 - 1/3 cup granulated sugar
05 - 2 tablespoons cornstarch
06 - 1/8 teaspoon salt

→ Crisp Topping

07 - 3/4 cup old-fashioned rolled oats
08 - 1/2 cup all-purpose flour
09 - 1/2 cup packed light brown sugar
10 - 1/3 cup cold unsalted butter, diced
11 - 1/4 teaspoon ground cinnamon
12 - 1/4 teaspoon salt

# Step-by-Step Guide:

01 - Preheat the oven to 350°F (175°C).
02 - In a large bowl, combine blueberries, lemon zest, lemon juice, granulated sugar, cornstarch, and salt. Toss gently until berries are evenly coated.
03 - Place the fruit mixture into a lightly greased 8-inch square baking dish.
04 - In a separate bowl, mix oats, flour, brown sugar, cinnamon, and salt. Add cold diced butter and work it into dry ingredients using fingers or pastry cutter until coarse crumbs form.
05 - Evenly sprinkle the crisp topping over the fruit filling. Bake for 35 to 40 minutes until topping is golden and filling is bubbly.
06 - Allow the dessert to cool for at least 10 minutes before serving warm. Optionally serve with vanilla ice cream or whipped cream.

# Additional Tips::

01 -
  • Perfect for summer gatherings or a cozy night in
  • Combines juicy blueberries with bright lemon for a vibrant tangy-sweet flavor
02 -
  • 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
03 -
  • Ensure the butter is cold when mixing the topping for the best crumbly texture
  • Let the crisp cool before serving so the filling sets and does not run
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