Blueberry Crisp is a wonderful summer dessert because it celebrates two seasonal favorites—fresh blueberries and bright citrus—while offering more nutritional value than many other baked sweets.
Blueberries are packed with antioxidants, particularly anthocyanins, which give them their deep blue color and help support heart health, brain function, and a strong immune system. They’re also an excellent source of vitamin C, vitamin K, and fiber. The addition of fresh lemon juice and zest enhances the natural sweetness of the berries while adding vitamin C and a refreshing citrus flavor perfect for warm-weather dining.
The crisp topping includes rolled oats, which provide whole grains and soluble fiber that can help keep you feeling satisfied and support healthy digestion. Because the recipe relies on the natural sweetness of ripe summer blueberries, it uses only a small amount of added sugar in the fruit filling, allowing the berries to remain the star of the dish.
Serves 6
For The Base:
3 cups fresh blueberries
2 Tablespoons sugar
Juice and zest of 1 lemon
For The Crisp Topping:
3/4 cup all-purpose flour (can substitute with Gluten Free flour)
1 cup packed light brown sugar
1 1/2 cup rolled oats
6 Tbsp. (3/4 stick) salted butter, softened
Instructions:
Preheat oven to 375F.
To Make the Base: Toss the blueberries, sugar, lemon zest, and lemon juice together in a bowl. Pour into a 9-inch square baking dish.
To Make The Crisp Topping: In a food processor, 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 for 40-45 minutes.
