Blueberry Crisp
Aunt Susan and I went blueberry-picking together with our young children in Amagansett. We decided to have a contest to see which team could pick the most berries. The smushed ones did not count. We had so much fun that we all forgot who won! I still remember how much we laughed. This crisp always reminds me of that magical day.
Serves 6
For the base:
- 3 c. fresh blueberries
- 2 tbsp. sugar
- Juice and zest of 1 lemon
For the crisp topping:
- ¾ c. all-purpose flour
- 1 c. packed light brown sugar
- 1½ c. rolled oats
- 6 tbsp. (¾ stick) salted butter, softened
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Instructions:
- Preheat the oven to 375°F.
- To make the base: Toss the blueberries, sugar, lemon zest, and juice together in a bowl. Pour into a 9-inch square baking dish.
- To make the crisp topping: In a food-processor bowl, mix the flour, brown sugar, rolled oats, and butter and pulse until the mixture resembles crumbs. Spread this over the berries.
- Bake until golden on top, 40 to 45 minutes.
