Lemon Blueberry Crisp

Two things about this recipe stand out: the lemon-blueberry combo and the buttery, crispy topping. If lemon-blueberry doesn’t excite you, that's okay! The fruit can be interchanged with any seasonal fruit of your choosing - my personal recommendations include peaches, raspberries, and strawberries - but go crazy! So, if you plan on hitting the fruit stands this summer, or just have some extras on hand that you need to use up in their last few days, pull this recipe out for the perfect evening indulgence.

Feel free to top with some whipped cream or vanilla ice cream if you choose.

Want to make it a bit healthier or turn it into a morning breakfast? Skip the sugar on the fruit, add some flaxseed or hemp seeds to your oat mixture, or cut the sugar in the topping by half. I’ve also included some other substitutions in the ingredient list if you plan to go a bit rogue to suit varying dietary needs.

Prep time: 10 min       Total time: 60 min Servings: 6-8 

Ingredients: 

8 cups of blueberries (or seasonal fruit of choice) 

½ cup of white (or coconut) sugar 

Zest and juice of one lemon 

1/4 cup of cornstarch (or arrowroot powder)

For the topping:

1 cup of cold butter- chopped into cubes

3/4 cups brown sugar

¼ cup white (or coconut) sugar 

1 ½ cups of oats

1 cup of flour 

1 tsp of sea salt 

1 tbsp of cinnamon 

Instructions: 

Step 1: Preheat oven to 375 degrees and line a 9 x 13 cooking dish with parchment paper or spray with oil. 

Step 2: In a large bowl, combine blueberries, sugar, lemon zest, lemon juice, and cornstarch.

Step 3: In another medium bowl, add your oats, brown sugar, white sugar, flour, salt, and cinnamon. Stir to combine.

Step 4: Add your butter in and use a pastry cutter or your hands until all the butter is combined into pea-shaped size and until there is no loose flour mixture. The oat/flour mixture should be in clumps from the butter. 

Step 5: Add your blueberry mixture into your cooking dish and then evenly top with your oat mixture until it covers all the blueberries. Bake at 375 degrees for 45-50min until the fruit mixture starts to bubble and the topping is brown. 

Step 6: Let rest for at least 45min before serving with whipping cream or vanilla ice cream.