19 ratings

Blueberry Crisp


Blueberry Crisp

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.


  • 3 Cups fresh blueberries
  • 2 Tablespoons sugar
  • Zest and juice of 1 lemon
  • 3/4 Cups all-purpose flour
  • 1 Cup packed light brown sugar
  • 1 1/2 Cup 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.