Blueberry crisp

Jessie Boshnack-Roth


Jessie Boshnack-Roth

This past week in cooking we decided to try something entirely new, a blueberry crisp! It was an easy process to assemble all of our ingredients so this recipe is great for those in a time crunch. You also have the option to use frozen blueberries as well as fresh and we can attest to the fact that using frozen berries is still quite delicious. This recipe requires minimal effort and consistently will deliver a delicious result, it is definitely one of my favorites we have made in this years cooking class.

Ingredients & Instructions

Ingredients   5 cups blueberries fresh or frozen 2 tablespoons sugar 3 tablespoons flour 1 lemon Topping ¼ cup butter softened ½ cup brown sugar ¼ cup flour  ¾ cup oats regular or quick ½ cup almonds chopped (optional) ¼ teaspoon cinnamon
Grate the rind of the lemon and squeeze the juice of half of the lemon.
Toss blueberries, with sugar, lemon rind, 1 tablespoon lemon juice and 3 tablespoons flour. Place in a 2qt baking dish.
combine the butter, brown sugar, oats, flour, nuts if using and cinnamon until crumbled.
Sprinkle over blueberries.
Bake 35-40 minutes or until the top is golden brown and the fruit is bubbly. Cool slightly and serve warm.