Ingredients and Weight:
- Fresh blueberries: 1.5 lb (750 g)
- Granulated sugar: 3/4 cup (150 g)
- Lemon juice: 2 tablespoons
- Ground cinnamon: 1/2 teaspoon
- Flour: 1 cup (125 g)
- Old-fashioned rolled oats: 1 cup (125 g)
- Brown sugar: 1/4 cup (50 g)
- Salt: 1/4 teaspoon
- Unsalted butter, cold and diced: 1/2 cup (113 g)
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 375°F (190°C).
- In a large bowl, combine blueberries, granulated sugar, lemon juice, and cinnamon. Set aside.
- In a separate bowl, combine flour, oats, brown sugar, and salt.
- Add diced butter to the dry ingredients and use a pastry blender or two forks to work it into the flour until it resembles coarse crumbs.
- Pour the blueberry mixture into a 9x13 inch baking dish. Top with the oat mixture.
- Bake for 40-45 minutes, or until the topping is golden brown and the blueberries are bubbling.
Nutritional Information (per serving):
- Calories: 350
- Fat: 16 g
- Carbohydrates: 48 g
- Protein: 5 g
- Fiber: 5 g
Dish Characteristics:
- Sweet and tangy with a crunchy topping
- Ideal dessert for summer gatherings
- Can be served with ice cream or whipped cream
User Comments:
- "This is one of my favorite blueberry dessert recipes. It's so easy to make and always a hit."
- "The combination of blueberries and oats is a perfect balance of flavors."
- "I love how crispy the topping gets. It's a perfect contrast to the juicy blueberries."
Special Precautions and Tips:
- For a sweeter crisp, use more brown sugar in the topping.
- If your blueberries are frozen, thaw them before using.
- Serve the crisp warm for the best flavor.
