I always like a nice fruit crisp in the summer. I think the lemon adds a nice flavor.
Blueberry-Lemon Crisp
Servings: 6
Calories: 268kcal
Ingredients
- 5 cups blueberries (fresh or frozen)
- ½ cup packed brown sugar
- 2 tablespoon cornstarch
- 1 tablespoon lemon juice
Crumble topping
- ½ cup packed brown sugar
- ½ cup uncooked old fashioned oats
- 2 tablespoon all-purpose flour
- 2 tablespoon ground flax meal
- 2 tablespoon sliced almonds
- 1 teaspoon cinnamon
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1 tablespoon canola oil
Instructions
- Preheat the oven to 350 °F
- Mix together the blueberries, ½ brown sugar, 2 tablespoons of cornstarch and 1 tablespoon of lemon juice and pour the mixture into an 8×8-inch baking dish or 10-inch round pie dish
- Mix together the ingredients for the crumble topping and sprinkle evenly over the blueberry mixture.
- Bake for about 30-35 minutes, or until the topping has turned golden-brown.
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