Blueberry-Oatmeal Crisp
Rate this recipe
4.3/5
(11 Votes)
Ingredients
- For the topping:
- 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
- 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
Details
Adapted from foodnetwork.sndimg.com
Preparation
Step 1
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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