It’s sunny, it’s hot, it’s busy, and it’s…..blueberry season! The farm opened yesterday for u-pickers and since this farm girl got a little pickin’ in early, I have a quick and tasty blueberry crisp recipe for you. There is however, one problem with this recipe; you might need to double it! My husband was like, ‘why didn’t you make more??!!!’ ‘Well, honey, you know my blog? Not everyone reading it wants to eat a ton of blueberry crisp in one sitting!’ But, he has a point. So if you have a big crowd (or just a very hungry little family like me!) you might want to double it! 😉
Did you notice the lemon in the pic? Yes there is lemon in this recipe! I love lemon in SO many things (I even drink lemon water every morning as a quick system cleanse!) and the lemon in this recipe really makes the blueberry flavor pop nicely. Gives it some zip without tasting really lemony if you know what I mean.
You’ll also notice I didn’t put any sugar in the filling, only in the topping. This creates a nice contrast between sweet and tart; especially if you are serving this with some vegan vanilla ice cream (mmmm!) or dairy-free whip topping or even just a little soy milk! If you don’t care for tart at all, try cutting the lemon juice in half and/or adding a bit of sugar to the filling.
Bake this on a middle rack in your oven with no covering, and your topping will turn out nice and crispy. I’m not into ooey-gooey crumble topping. It’s gotta be crispy!
Well, I think that’s all folks! I’m off to pick berries and have fun in the sun!
Quick and Tasty Blueberry Crisp
This simple yet tasty Blueberry Crisp is about to become your summer favorite!!!
- 6 C. Fresh Blueberries
- 2 tsp. Fresh squeezed lemon juice
- 1 T. Cornstarch
- 1 C. Rolled Oats
- 1/2 C. Unbleached all purpose Flour
- 1/2 tsp. Baking Powder
- 1/8 tsp. Salt
- 1/2 C. Brown Sugar
- 1/4 C. Vegetable or Canola Oil
Preheat your oven to 350 degrees.
Grease your 8×8 baking pan with a bit of vegan margarine (like earth balance). Pour 6 C. of beautiful clean berries into your pan, sprinkle with cornstarch, pour fresh lemon juice over, and toss a bit to coat all the berries well.
Prepare the topping in a separate bowl. Start with mixing all the dry ingredients and then add the oil.
Sprinkle the crumb topping over your berries and place the dish in the oven (uncovered) to bake at 350 for an hour! You’re done!
Let it cool a bit and serve with non-dairy whipped topping, vegan ice cream, or even soy milk! Truly a wonderful treat!