Blueberry-Oatmeal Crisp

Photo by Missy H.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Unsalted butter, for the baking dish

  • 6

    cups blueberries

  • 1/2

    cup granulated sugar

  • 3

    tablespoons all-purpose flour

  • 2

    tablespoons fresh lemon juice

  • Pinch of kosher salt

  • For the topping:

  • 3/4

    cup packed light brown sugar

  • 3/4

    cup all-purpose flour

  • 1/2

    cup old-fashioned rolled oats

  • 1/2

    cup almonds or hazelnuts, chopped

  • 1/2

    teaspoon grated lemon zest

  • 1/4

    teaspoon ground cinnamon

  • 1/2

    teaspoon kosher salt

  • 6

    tablespoons cold unsalted butter, cut into 1/2-inch pieces

  • Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/blueberry-oatmeal-crisp.html?oc=linkback

Directions

Preheat the oven to 375 degrees F and butter a 2-quart baking dish. Make the filling: Toss the blueberries, granulated sugar, flour, lemon juice and salt in a medium bowl. Transfer to the prepared baking dish. Make the topping: Combine the brown sugar, flour, oats, nuts, lemon zest, cinnamon and salt in a separate bowl. Using your fingers or a pastry blender, work the butter into the flour mixture until coarse crumbs form. Scatter the topping over the blueberry mixture. Set the dish on a baking sheet and bake until the topping is golden brown and the filling is bubbling, 45 to 50 minutes. Let cool slightly before serving.

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