Blueberry Crisp
8 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
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- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 6 cups blueberries (fresh or frozen )
- ⅓ cup granulated sugar
- Zest and juice of 1 lemon (about 1 tablespoon or 15 ml lemon juice)
- 2 tablespoons cornstarch
- 6 tablespoons unsalted butter (melted )
- ¼ cup light brown sugar
- ¼ cup granulated sugar
- ¾ cup old-fashioned rolled oats
- ¾ cup all-purpose flour
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup chopped almonds
Method
- Preheat your oven to 350°F (180°C). Lightly grease a 8x8 or 9x9 inch baking dish.
- In a large bowl, combine the blueberries, sugar, lemon juice, and cornstarch.
- Toss gently until evenly coated, then pour the mixture into the prepared baking dish and spread into an even layer.
- In another bowl, stir together the melted butter, brown sugar, granulated sugar, oats, flour, cinnamon, salt, and chopped almonds until a crumbly mixture forms.
- Sprinkle the topping evenly over the blueberry mixture.
- Bake for 40-45 minutes, or until the fruit is bubbling and the topping is golden brown and crisp. If the topping starts to brown too quickly, loosely cover with foil in the last 10 minutes.
- Cool slightly before serving. Serve warm with vanilla ice cream or whipped cream, if desired.