- Serves: 6
- Ingredient Notes: Vegetarian, Corn-free, Egg-free, Peanut-free, Soy-free, Tree nut-free
Ingredients
Filling:
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
- Pinch of nutmeg
- 2 pints fresh blueberries
- Grated peel of 1 lemon
- 1 tablespoon lemon juice
Topping:
- 3/4 cup unbleached flour
- 1/2 cup rolled oats
- 1/2 cup brown sugar
- 1/4 teaspoon salt
- 4 tablespoons butter, chilled
Directions
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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