5cups(30 oz) fresh blueberries, (see notes for frozen)
¼cup(50 g) granulated sugar
2Tablespoonsall purpose flour
2teaspoonsfresh lemon juice
1teaspoonfresh lemon zest
Crisp Topping
1cup(80 g) old fashioned rolled oats
½cup(67 g) all purpose flour
½cup(100 g) light brown sugar
¼cup(50 g) granulated sugar
¼teaspoonground cinnamon
Pinchof salt
½cup(113 g) unsalted butter, cold and cut into cubes
Vanilla ice cream for serving
Instructions
Preheat the oven to 375° F. Use butter to grease a 2-quart baking dish (or 10-inch skillet). Set aside.
In a large bowl, combine blueberries, sugar, flour, lemon juice and lemon zest. Stir until berries are coated and set aside.
In a separate bowl, whisk together rolled oats, flour, brown sugar, granulated sugar, cinnamon and salt. Add butter and use a pastry cutter (or two forks) to cut the butter into the dry ingredients until the mixture resembles coarse sand.
Pour berries into prepared baking dish. Evenly sprinkle crisp mixture on top.
Bake blueberry crisp at 375° F for 30 to 40 minutes or until the top is golden brown and the berries are bubbling. Serve warm with a scoop of vanilla ice cream.
Notes
Frozen blueberries: Defrost them first and discard juices before using in the recipe.Butter: Make sure the butter is cold otherwise it will melt too quickly in the oven and absorb into the filling.Store covered in the refrigerator for up to 3 days.Freeze for up to 3 months. Let the crisp cool, then wrap the entire dish in plastic wrap and aluminum foil to prevent freezer burn. Before reheating, remove the plastic wrap.Reheat at 350 F for 10 to 20 minutes. If reheating from frozen, increase time to 40 to 50 minutes. Add a layer of aluminum foil on top to prevent the topping from burning.