Blueberry Crisp Recipe
Daily Value: 22%
Vegetarian, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
|Folic Acid (B9)||41µg||10%|
|Fatty acids, total monounsaturated||3g||0%|
|Fatty acids, total polyunsaturated||1g||0%|
Exclusive from The Daily Meal
Aunt Susan and I went blueberry-picking together with our young children in Amagansett. We decided to have a contest to see which team could pick the most berries. The smushed ones did not count. We had so much fun that we all forgot who won! I still remember how much we laughed. This crisp always reminds me of that magical day.
- 3 cups fresh blueberries
- 2 tablespoons sugar
- Zest and juice of 1 lemon
- 3/4 cup all-purpose flour
- 1 cup packed light brown sugar
- 1 1/2 cups rolled oats
- 6 tablespoons salted butter, softened
Preheat the oven to 375 degrees.
Toss the blueberries, sugar, lemon zest, and juice together in a bowl. Pour into a 9-inch square baking dish. In the bowl of a food processor, combine the flour, brown sugar, oats, and butter and pulse until the mixture resembles crumbs. Spread this over the berries. Bake until golden on top, 40-45 minutes.
Adapted from "The Hamptons" by Ricky Lauren (John Wiley & Sons, 2012)Servings: 6
Special Designations: Kid-friendly