Blueberry Crisp Recipe
I absolutely love the fresh fruit that summer brings, especially blueberries. One of my favorite desserts to make with fresh blueberries is blueberry crisp, or any fruit crisp for that matter.
It is a super easy way to incorporate fruit into a simple dessert and the type of fruit can easily be swapped out based on personal preference. So, all around, it’s easy, customizable, and delicious!
*Top allergy friendly and serves 4-6 people
2 pints of fresh blueberries
1 tablespoon granulated sugar
Juice of ½ lemon
The zest of 1 lemon
1 tablespoon all purpose flour (or gluten free substitute)
⅔ cup oats
¼ cup brown sugar
2 tablespoons all purpose flour (or gluten free substitute)
3 tablespoons dairy free butter (such as Earth Balance)
¼ teaspoon ground cinnamon
Preheat the oven to 400ºF.
In a bowl, combine the blueberries, granulated sugar, lemon juice/zest and 1 tablespoon of flour. Set aside.
In a separate bowl, combine the oats, brown sugar, flour, butter, and cinnamon using a fork or a hand-held pastry blender until it forms into crumbs.
Prepare either a round pie pan or 6 smaller ramekins. Place the blueberries in the dish (or divide amongst the 6) and top with a layer of the crumble mixture. Bake until the fruit is bubbly and the crumble is golden brown (about 15-20 minutes).
Serve warm with dairy free vanilla ice cream (optional).
Hope you enjoy this recipe and have a wonderful start to the summer!
Stay tuned for more summer-themed recipes coming soon.