Get ready for the ultimate Memorial Day treat with this delightful Blueberry Crisp! If you love a dessert with a generous crumble topping, look no further – this recipe is just what you’ve been craving. And to take it to the next level, don’t forget to top it off with a scoop of creamy vanilla ice cream!
Easy Blueberry Crisp
Ingredients
- 4 cups of blueberries
- 1 tablespoon of lemon juice
- Zest from 1/2 lemon
- 2 tablespoons of granulated sugar
- 2 tablespoons of cornstarch
- 3/4 cup of light brown sugar
- 1 cup of all-purpose unbleached flour
- 10 tablespoons of cold unsalted butter
- 1 cup of old-fashioned rolled oats
- 1/2 teaspoon of kosher salt
Instructions
- Preheat your oven to 350 degrees F.
- In a baking dish, toss together the blueberries, lemon juice, lemon zest, granulated sugar, and cornstarch.
- In a large bowl, mix the flour, oats, brown sugar, and cold butter until you have a chunky crumble.
- Sprinkle the crumble evenly over the blueberry mixture.
- Bake for 30 minutes or until the oat topping is a gorgeous golden brown, and the blueberries are soft and slightly oozing.
- Serve it up warm with a generous scoop of ice cream!
- If you have any leftovers, store them in an airtight container in the fridge for up to three days.
- Enjoy the burst of blueberry goodness and crunchy crumble – the perfect way to sweeten up your Memorial Day weekend!