Blueberry Crisp

Blueberry Crisp
Staff Writer
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.

6
Servings
510
Calories Per Serving
Deliver Ingredients

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

Total Fat
27g
39%
Sugar
10g
11%
Saturated Fat
12g
50%
Cholesterol
71mg
24%
Carbohydrate, by difference
48g
37%
Protein
24g
52%
Vitamin A, RAE
374µg
53%
Vitamin B-12
3µg
100%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
41mg
55%
Vitamin K (phylloquinone)
416µg
100%
Calcium, Ca
256mg
26%
Choline, total
17mg
4%
Fiber, total dietary
6g
24%
Folate, total
267µg
67%
Iron, Fe
14mg
78%
Magnesium, Mg
100mg
31%
Manganese, Mn
1mg
56%
Niacin
12mg
86%
Pantothenic acid
1mg
20%
Phosphorus, P
273mg
39%
Riboflavin
1mg
91%
Selenium, Se
11µg
20%
Sodium, Na
339mg
23%
Thiamin
1mg
91%
Vitamin D (D2 + D3)
1µg
7%
Water
127g
5%
Zinc, Zn
4mg
50%

Blueberry Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Blueberry Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.