Ingredients
Method
- Preheat the oven to 350 degrees F and spray a 9 inch square or larger baking dish (I used a 8x11) with non-stick spray. You can use a pie pan, square or oval. A cast iron pan will also work!
- Add the blueberries to the prepared baking dish, along with the sugar, flour and lemon juice. Stir right in the pan until combined pretty well.
- In a medium sized bowl, mix the flour, oats, brown sugar, cinnamon and salt together, then mix in the melted butter.
- Using your hands, evenly sprinkle the topping on the blueberries. I like to form some larger chunks as I sprinkle it on which makes for delicious crunchy clusters after baking!
- Bake for 35-40 minutes until the topping is golden and the blueberries are bubbling. Serve with vanilla ice cream (I used cashew based vanilla ice cream), if desired and enjoy!
Nutrition
Notes
Using lemon juice in the blueberry mixture not only enhances the fruit's natural sweetness but also balances the flavors by adding a bright acidity. This contrast elevates the overall taste profile of the crisp, making each bite a harmonious blend of sweet and tart.