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 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.