Blueberry Oatmeal Crisp
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Aimee Seavey
Yield: 8 to 10 servings
Fruit
Ingredients:
3 pints blueberries
1/2 cup sugar
juice and finely grated zest of 1 lemon
3 tablespoons flour
Instructions:
Mix the berries, sugar, lemon juice and zest, and flour in a large bowl. Preheat the oven to 400 degrees F, and butter a 13x9-inch glass or ceramic baking dish.
Topping
Ingredients:
1 cup unbleached all-purpose flour
1 cup packed light-brown sugar
2/3 cup rolled oats
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup (1 stick) plus 2 tablespoons cold, unsalted butter, cut into small pieces
Instructions:
For topping: Combine the flour, brown sugar, oats, cinnamon, and salt in the bowl of a food processor. Add the butter, and pulse the machine repeatedly, in 2- to 3-second bursts, until the mixture is clumpy, like damp crumbs. Transfer the berries to the baking dish, and spread the crumbs evenly over the fruit. Bake for 30 minutes, until bubbly hot. Serve at any temperature, although it is best to let it cool at least 10 minutes.
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This was a wonderful dessert – slightly cooled straight from the oven, with ice cream. The blueberries, lemon and oatmeal are a perfect combination – and extremely easy to make!
Amazing taste! My kids beg me to make this recipe!!
Tasty! I combined a few ripe peaches cut into chunks skin and all, and a handful of raspberries leftover in the frig, with the blueberries. Seems like any combo of fruit works here. I did use less than half the sugar called for in the filling as we like these desserts less sweet. Also added sprinkles of cinnamon to the filling. Baked about 40 minutes. Now to try it with vanilla ice cream…