Several years ago, I stumbled upon and mastered the Apple Crisp recipe which has been my go to dessert. Most people I’ve made this for actually prefer this over Apple Pie and best of all, I feel that there’s less prep work with Apple Crisp as I don’t need to make the pie crust ahead of time.
I’ve since adapted that recipe with other fillings. We bought a bunch of blueberries the other week and since we couldn’t finish them all in time, we decided to make a Blueberry Crisp before they go bad.
To start, combine your pint of blueberries with 1 tbsp of sugar and 1/2 tbsp of lemon juice. Add the zest of half a lemon and 1 tbsp of flour. Toss to coat the blueberries evenly.
Meanwhile – make the crumble topping. Combine flour, baking soda, baking powder, rolled oats, and brown sugar in a mixing bowl. Add the cold butter and with a pastry cutter, cut the cold butter into the dry mixture until the mixture looks like cornmeal and the butter is cut into really fine pieces and fully integrated with the dry mixture.
In your small baking tray (we used a 6.5 x 10 inch baking tray), add the blueberry mixture and top with the crumble mixture. Make sure the crumble topping layer isn’t too thick or it won’t brown evenly. If it’s too thick, remove some of the crumble topping.
Bake at 350F for 45 minutes or until the crumble topping is brown and the blueberry mixture is starts bubbling. Serve right away with a scoop of vanilla ice cream on top!