Thursday, July 19, 2012

Blueberry Crisp

This mouthwatering dessert was one of my favorites as a child and remains so as an adult. Nothing says summer like fresh blueberries and this dish is the perfect end to a summer evening. Top off the perfect crust-to-blueberry ratio with some chilly vanilla ice cream.

4 cups fresh blueberries 
1 T lemon juice
¼ cup sugar
1 ½ cups brown sugar
1 cup flour
1 tsp cinnamon
1 stick (8 T) room-temperature butter, cut into small pieces
1 ½ cups oatmeal

Preheat oven to 375 degrees and spray a 2-quart baking dish with cooking spray. Spread blueberries evenly over the bottom of the baking dish and sprinkle with lemon juice and sugar.

In a large bowl, use a fork (or your hands) to mix together brown sugar, flour, cinnamon, butter, and oatmeal until well combined. Sprinkle evenly over the blueberries.

Bake about 30 minutes, until the top is golden brown and the blueberries are bubbling. Serve warm with vanilla ice cream.

*Adapted from Williams-Sonoma

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