Blueberry Crisp

Blueberry Crisp
Charles Masters
Sliced almonds and old-fashioned rolled oats give the buttery topping extra crunch and nuttiness.

Get the recipe.
Serves 8
preparation
10
minutes
cooking
80
minutes

Ingredients

6
cups
blueberries (about 2 pounds)
1
tablespoon
fresh lemon juice
1/2
cup
granulated sugar
3/4
cup
plus 3 tablespoons all-purpose flour
1/2
cup
packed light brown sugar
1/4
teaspoon
kosher salt
6
tablespoons
unsalted butter, cut into 1/2-inch pieces
1/2
cup
sliced almonds
1/2
cup
old-fashioned rolled oats (not quick-cooking)
vanilla ice cream, for serving

Directions

  1. Heat oven to 375° F. In a medium bowl, toss together the blueberries, lemon juice, ¼ cup of the granulated sugar, and 3 tablespoons of the flour. Transfer to a shallow 2-quart baking dish.
  2. In a medium bowl, toss together the brown sugar, the remaining ¾ cup flour, the remaining ¼ cup granulated sugar, and the salt. Using your hands or a pastry blender, work the butter into the flour mixture until coarse crumbs form. Add the almonds and oats and toss to combine. Scatter over the blueberries.
  3. Place the baking dish on a foil-lined rimmed baking sheet and bake until the topping is brown and the filling is bubbling all over (not just around the edges), 50 to 60 minutes. Tent with foil if browning too quickly. Let cool at least 15 minutes before serving with vanilla ice cream.

 

Kristin Evans Dittami
September 2012

Nutritional Information

  • Per Serving
  • Calories 347
  • Fat 12 g
  • Sat Fat 6 g
  • Cholesterol 23 mg
  • Sodium 68 mg
  • Protein 5 g
  • Carbohydrate 58 g
  • Sugar 37 g
  • Fiber 4 g
  • Iron 2 mg
  • Calcium 41 mg
What does this mean? See Nutrition 101.