Blueberry Lemon Crisp

Fresh blueberries never tasted better than in this old-time favourite. The added lemon is a perfect marriage with the blueberries to bring out their delicate flavour. If you have leftover blueberries in your freezer from summertime picking, they work well in this recipe too.

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Servings: 6

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Ingredients

  • 4 cups (1 L) Ontario Blueberries, washed
  • 1/2 cup (125 mL) granulated sugar
  • 2 tsp (10 mL) grated lemon rind
  • 3 tbsp (50 mL) fresh lemon juice
  • 1 tbsp (15 mL) all-purpose flour

Topping:

  • 1 cup (250 mL) each all-purpose flour and large-flake rolled oats, traditional style
  • 1/2 cup (125 mL) butter, melted
  • 1/2 cup (125 mL) packed brown sugar
  • 1/2 tsp (2 mL) grated nutmeg

Instructions

In bowl, combine blueberries, sugar, lemon juice, lemon rind and flour; stir well. Spoon into greased 8 cup (2 L) baking dish.

Topping:

In same bowl, combine flour, oats, butter, sugar and nutmeg. Sprinkle evenly over top. Bake in 375°F (190°C) oven 40 to 45 minutes, uncovered, or until fruit is bubbly and top is golden brown

Nutritional information

When recipe serves 6:

  • Protein: 5.5 grams
  • Fat: 16.5 grams
  • Carbohydrates: 79.0 grams
  • Calories: 487