The Scoop
Blueberries, oats, and butter stopped behaving themselves and decided they were not done in the kitchen.
They had a lemon-kissed makeover, dangerously aromatic and delicious. And even though the blueberries do the heavy lifting in this recipe, the oats bring the crunch, and the oven basically turns everything into an edible wonder.
You may or may not find yourself walking past the kitchen ten times in a row for "no reason."
That’s ok; we’ve all been there, and it will happen again.
Ingredients
For the crisp topping:
- 3/4 cup butter, melted
- 1/2 cup light brown sugar
- 1/2 cup granulated sugar
- 1 1/2 cups quick oats
- 1/2 teaspoon kosher salt
- 1 1/4 cups all-purpose flour
For the blueberry filling:
- 8 cups fresh blueberries
- juice of 1 large lemon
- 2/3 cup granulated sugar
- 1/4 cup cornstarch
Directions
- Preheat the oven to 350 degrees F.
- Coat a 9x13-inch baking dish with nonstick spray and set aside.
- In a large bowl combine the melted butter, the brown sugar, 1/2 cup of the granulated sugar, the oats, the salt, and the flour and stir until completely combined.
- In another large bowl, add the blueberries, the lemon juice, the remaining granulated sugar, and the cornstarch and gently stir to combine and coat the blueberries.
- Spread the blueberries in the prepared pan and top evenly with the crisp mixture.
- Bake until the crisp is browned and the blueberries are bubbly, about 45-50 minutes.
- Transfer the crisp from the oven and allow it to cool for at least 20 minutes.
- Serve.
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