Blueberry Crisp Recipe

Sep 03, 2012 @ 9:01 PM
Posted by Ricky Lauren, Special Contributor

Nutrition

Cal/Serving: 436
Daily Value: 22%
Servings: 6

Low-Sodium
Vegetarian

Fat	13g	20%
Saturated	8g	38%
Trans	0g	0%
Carbs	77g	26%
Fiber	5g	18%
Sugars	48g	0%
Protein	5g	10%
Cholesterol	31mg	10%
Sodium	114mg	5%
Calcium	54mg	5%
Magnesium	40mg	10%
Potassium	213mg	6%
Iron	2mg	12%
Zinc	1mg	7%
Vitamin A	397IU	8%
Vitamin C	12mg	21%
Thiamin (B1)	0mg	16%
Riboflavin (B2)	0mg	8%
Niacin (B3)	2mg	8%
Vitamin B6	0mg	4%
Folic Acid (B9)	41µg	10%
Vitamin B12	0µg	0%
Vitamin D	0µg	0%
Vitamin E	1mg	4%
Vitamin K	16µg	20%
Fatty acids, total monounsaturated	3g	0%
Fatty acids, total polyunsaturated	1g	0%

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Ann Stratton

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.

Click here to see A Trip to the Hamptons is Just a Cookbook Away.

INGREDIENTS

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

DIRECTIONS

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.