August Blueberry Crisp

Blueberry Crisp

Serves about six

4 cups fresh blueberries
juice of one lemon
3/4 cup brown sugar
1/2 cup flour
1/2 tsp cinnamon
1/2 stick cold butter, cut into tiny pieces
3/4 cup old fashioned oats
Preheat the oven to 375 and spray a shallow pan (I used a 9 by 15? pan) with cooking spray. Spread out the berries evenly along the bottom of the pan and sprinkle the lemon juice on top.
In a large bowl, combine all the rest of the ingredients and use your hands to work in the butter. In the end, you should have tiny pieces of butter throughout. You still want some chunks for optimal streusel.
Spread the streusel on top of the blueberries and bake for about 25 minutes. Serve warm with vanilla ice cream or fresh whipped cream.


  • Reply
    A Teenage Gourmet (Sami)
    August 6, 2010 at 6:55 pm

    I found this!? The day is was posted? . . . So proud. 🙂 The pictures isn’t working for me though.

  • Reply
    Summer Fruit Cobbler « hadleyholistics
    July 18, 2011 at 7:36 am

    […] contribution to the afternoon was a quick summer cobbler loosely based on Jenna’s recipe over at Eat, Live, Run.  I transformed it into a gluten-free concoction — sweet summer […]

  • Reply
    Lillian Rachel
    June 26, 2013 at 11:26 am

    You just tweeted about blueberry crisp… so I looked up a recipe on your site. Thank you. I will now consume blueberry deliciousness.

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