BLUEBERRY CRISP RECIPE
Delicious healthy dessert or snack, that's quick and easy to prepare and serve.
Ingredients
- 5 cups blueberries fresh or frozen
- 1/3 cup granulated sugar
- 2 tablespoon corn starch
- zest from one lemon
- juice from 1 lemon
- 1 cup oats
- 1/2 cup brown sugar light or dark
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter at room temperature
Instructions
- Preheat oven to 375ºF.
- To save time from having to wash an extra bowl, I like to mix the blueberries directly in the skillet or baking dish. Combine blueberries, granulated sugar, corn starch, lemon zest and lemon juice. Lightly toss with a rubber spatula until blueberries are coated.
- For the topping, mix together oats, brown sugar, and cinnamon in a small bowl. Cut butter into small sections before adding to the oats and sugar. Mix with a fork until crumbly.
- Cover the blueberries with the oat topping. Place skillet or baking dish in the preheated oven on the center rack.
- Bake for 45 to 50 minutes until the oat topping is a golden brown.
- Remove from oven and cool slightly before serving. Scoop into small bowls and top with vanilla ice cream or whipped cream.
Notes
- Both fresh or frozen blueberries work perfectly in this recipe.
- This recipe is gluten free because I substitute corn starch for flour. If that is not a concern for you, then you can use flour instead of corn starch.
- To make this recipe dairy free, substitute a good quality margarine instead of butter.
- For this recipe I'm using a 9-1/2 inch cast iron skillet. You can also use a 9 inch pie dish, square pan or casserole dish