Name: Blueberry-Oatmeal Crisp
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H30M0.000S
Yield: 6 to 8 servings
Ingredients: Unsalted butter, for the baking dish; Filling:; 6 cups blueberries; 1/2 cup granulated sugar; 3 tablespoons all-purpose flour; 2 tablespoons fresh lemon juice; Pinch kosher salt; 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; 1/2 teaspoon grated lemon zest; 1/4 teaspoon ground cinnamon; 1/2 teaspoon kosher salt; 6 tablespoons cold unsalted butter, cut into 2-inch pieces

Directions

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.

Photograph by Kang Kim

Courtesy of Food Network Magazine

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Blueberry-Oatmeal Crisp

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