3.73684
19 ratings

Blueberry Crisp

Blueberry Crisp
Ann Stratton

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.

Ingredients

  • 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

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.

Nutritional Facts
Servings6
Calories Per Serving433
Total Fat13g20%
Sugar48gN/A
Saturated8g38%
Cholesterol31mg10%
Protein5g10%
Carbs77g26%
Vitamin A99µg11%
Vitamin C12mg21%
Vitamin D0.2µg0.1%
Vitamin E0.9mg4.4%
Vitamin K16µg20%
Calcium53mg5%
Fiber4g17%
Folate (food)17µgN/A
Folate equivalent (total)58µg15%
Folic acid24µgN/A
Iron2mg12%
Magnesium66mg17%
Monounsaturated3gN/A
Niacin (B3)1mg7%
Phosphorus124mg18%
Polyunsaturated1gN/A
Potassium211mg6%
Riboflavin (B2)0.1mg8.2%
Sodium103mg4%
Sugars, added40gN/A
Thiamin (B1)0.3mg17.5%
Trans0.5gN/A
Zinc0.9mg6%
Tags