Fresh or frozen blueberries work for this recipe, which is best served warm, with vanilla ice cream on top, if desired.
Makes 8-12 servingsIngredients
- Crisp
- 5 cups blueberries, fresh or frozen
- 2 tablespoons sugar
- 1/4 cup flour
- 1 lemon
- Topping
- 1/4 cup butter, softened
- 1/2 cup brown sugar
- 3/4 cup oats, rolled or quick
- 1/2 cup almonds, chopped (optional)
- 1/4 teaspoon cinnamon
Directions
Preheat the oven to 375 degrees. Zest the rind of the lemon and squeeze the juice of half of the lemon in a separate, small bowl. Toss blueberries, with sugar, lemon zest, 1 tablespoon lemon juice and 3 tablespoons flour. Place in a 2-quart baking dish. With a fork, combine the butter, brown sugar, flour, oats, cinnamon and almonds (if using) until crumbled. Sprinkle over the blueberry mixture. Bake for 35-40 minutes or until the top is golden brown and the fruit is bubbly. Cool slightly and serve warm, with vanilla ice cream on top, if desired.