You know when you are sitting around at home and suddenly you get the urge to make something in the kitchen? Well that happened on Sunday with dessert. A quick trip to the grocery store for some blueberries and oats and we put together a nice blueberry crisp. I first discovered the recipe in one of the lab classes I took Spring semester for nutrition. It is really easy to put together and it is mostly made up of blueberries which is great considering the only added sugar is from the topping. It is so delicious.
4 cups blueberries, fresh or frozen
1 tbs lemon juice
3/4 cup firmly packed light brown sugar
1/2 cup all-purpose flour
1/2 tsp ground cinnamon
4 tbs (1/2 stick) unsalted butter, softened, cut into pieces
3/4 cup rolled oats
Preheat oven to 375 degrees F. Grease a shallow (1 1/2 quart) baking pan. Spread the blueberries evenly over bottom of pan and sprinkle with lemon juice.
In a medium bowl, combine brown sugar, flour, cinnamon, butter, and rolled oats. Evenly sprinkle over top of blueberries.
Bake for 30 minutes. Enjoy warm with some ice cream or whipped cream.
The recipe came from Williams Sonoma.