Blueberry Crisp

Blueberry Crisp

from marthastewart.com
Dessert
75 min

This easy blueberry crisp has a toasty oat topping and sweet, juicy filling bursting with fresh berries. It's the perfect simple summer dessert.

Ingredients

  • 6 cupsblueberries
  • ½ cupsugar
  • 1 tablespooncornstarch
  • 1 teaspoonfresh lemon juice
  • ¼ teaspooncoarse salt
  • ¾ cupall-purpose flour
  • ½ cuprolled oats (or chopped nuts, such as almonds)
  • ½ teaspoonbaking powder
  • ½ teaspooncoarse salt
  • 3 ouncesunsalted butter, softened
  • ⅓ cupsugar

Directions

  1. 1

    Preheat oven and make filling: Preheat oven to 375°F. Make the filling: Mix blueberries, sugar, cornstarch, lemon juice, and salt in a bowl.

  2. 2

    Place filling in baking dish: Transfer to an 8-inch square baking dish.

  3. 3

    Make topping: Stir together flour, oats, baking powder, and salt.

  4. 4

    Cream butter and sugar: Cream butter and sugar with a mixer until pale and fluffy. (You can use a hand-mixer or, if your butter is soft enough, the mixture can be stirred together by hand.)

  5. 5

    Add dry ingredients and mix into clumps: Stir dry ingredients into butter. Using your hands, squeeze topping pieces together into clumps.

  6. 6

    Sprinkle topping over filling: Sprinkle topping evenly over filling.

  7. 7

    Bake, cool, and serve: Bake until bubbling in center and brown on top, about 1 hour. If topping is browning too quickly, tent baking dish with foil. Transfer to a wire rack, and let cool for 30 minutes before serving.