Summer’s Bounty Blueberry Crisp

Summer’s Bounty Blueberry Crisp

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  • 1/2 cup brown sugar
  • 1 teaspoon cinnamon
  • Pinch of nutmeg
  • 2 pints fresh blueberries
  • Grated peel of 1 lemon
  • 1 tablespoon lemon juice


  • 3/4 cup unbleached flour
  • 1/2 cup rolled oats
  • 1/2 cup brown sugar
  • 1/4 teaspoon salt
  • 4 tablespoons butter, chilled


In a small bowl, combine sugar, cinnamon, nutmeg. Put blueberries, lemon peel and juice in a large bowl. Add sugar mixture and toss gently to combine. Pour blueberry mixture into a large baking dish.

To make the topping, mix the flour, oats, sugar and salt. Cut butter into small pieces, then work into flour mixture until it makes a crumbly texture. Sprinkle crumbs over blueberry mixture.

Bake for 30 minutes at 350°F. Serve hot or at room temperature.

Tip: Keep a batch of crumb topping in your freezer to quickly make crisps throughout the summer fruit season.

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