Blueberry-Oatmeal Crisp

  • Level: Easy
  • Total: 1 hr 25 min
  • Prep: 35 min
  • Cook: 50 min
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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

For the filling:

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. 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.
  2. 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.
  3. 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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