Easy Lemon Blueberry Crisp
Ingredients
The berries
-
6
cups
blueberries, washed and stemmed
-
1
zest
lemon
-
¼
cup
sugar
The topping
-
¾
cup
all-purpose flour
-
¾
cup
sugar
-
1
teaspoon
baking powder
-
½
cup
sliced almonds
-
¼
teaspoon
table salt
-
½
cup
cold, unsalted butter, cut into ½-inch cubes
-
to taste
vanilla ice cream for serving
Instructions
- 1. Preheat the oven to 425ºF.
- 2. Place blueberries in a 9x13-inch baking pan.
- 3. In a small bowl, rub lemon zest and sugar together until fragrant.
- 4. Spread the citrus sugar over the blueberries and toss to combine.
- 5. In a food processor, pulse sugar, flour, baking powder, almonds, and salt until nuts are chopped.
- 6. Add butter and pulse until the mixture begins to clump.
- 7. Spread the topping over the blueberries.
- 8. Bake for 25 minutes or until the topping is browned and the blueberries are bubbling.
- 9. Serve with ice cream if desired.
Nutrition Facts (estimated)
Servings
8-10
Calories
250
Total fat
10g
Total carbohydrates
39g
Total protein
3g
Sodium
20mg
Cholesterol
20mg
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