Blueberry Crisp! Yum!

  • 4 c. fresh organic blueberries
  • 2 tbsp. granulated sugar
  • 1 tbsp. cornstarch
  • 2 tsp. lemon juice
  • 1 tsp. lemon zest
  • For the topping:
  • 1/2 cup all-purpose flour
  • 2/3 cup old fashioned oats
  • 1/4 cup brown sugar, packed
  • 1/4 tsp. salt
  • 1/4  tsp. ground cinnamon
  • 1/4 tsp. nutmeg
  • 8 tbsp. (1 stick) butter, cold and cut into small cubes
  1. Preheat an oven to 375° degrees. Lightly butter or spray a 9×6-inch baking dish.
  2. In a mixing bowl, toss the blueberries with sugar, cornstarch, lemon juice and lemon zest. Pour into the prepared baking dish and set aside.
  3. In another mixing bowl, whisk together the flour, oats, brown sugar, salt and cinnamon and nutmeg. Cut in the butter until pea size or slightly larger form. Sprinkle over the blueberries.
  4. Place in the oven and bake for 30-35 minutes or until the juices bubble and the top is golden brown. Remove form the oven and allow to cool for 10-15 minutes before serving.
  5. Serve warm with Vanilla Ice Cream on the side

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