The blueberries this summer are so sweet and juicy, and I’m thrilled that they aren’t expensive either. The other day, I decided to make a simple Blueberry Crisp from a recipe my friends, Nancy and Lissa, sent me. When I put the photo on Facebook, everyone was begging for the recipe. It’s terrific served on its own or with a scoop of low-fat yogurt or ice cream. Happy July 4th week everyone! Enjoy and be safe!
6 cups (3 pints) blueberries
1/2 cup granulated sugar
1 tablespoon self-rising flour
1 teaspoon grated fresh lemon zest
3/4 cup self rising flour
1/2 cup rolled oats (not instant or quick-cooking)
1/2 cup chopped pecans
6 tablespoons unsalted butter, softened
1/3 cup granulated sugar
1 teaspoon ground cinnamon
1. Preheat oven to 375F.
2. To prepare the filling: Mix blueberries, sugar, flour and lemon zest. Transfer to a lightly greased 8-inch square baking dish.
3. For the topping, stir together flour, oats and pecans. Cream butter and sugar in a mixer until pale and fluffy. Stir dry ingredients into butter. Using your hands, squeeze topping pieces together into clumps. Sprinkle topping evenly over filling and sprinkle with cinnamon. Bake until bubbling in center and brown on top, about 50 minutes to 1 hour. Transfer to a wire rack, and let cool for 30 minutes before serving.