Ingredients
Scale
- 6 cups fresh blueberries
- ¾ cup granulated sugar, divided
- 2 tablespoons all-purpose flour
- 1 teaspoon lemon zest
- ¼ teaspoon ground cinnamon
- ½ cup all-purpose flour
- ½ cup rolled oats
- ½ cup packed light brown sugar
- ¼ teaspoon salt
- ½ cup (1 stick) cold unsalted butter, cut into cubes
Instructions
- Preheat oven to 375°F (190°C).
- In a large bowl, combine blueberries, ¼ cup granulated sugar, 2 tablespoons flour, lemon zest, and cinnamon. Gently toss to coat.
- Pour blueberry mixture into a 9×13 inch baking dish.
- In a separate bowl, combine ½ cup flour, rolled oats, brown sugar, salt, and the remaining ½ cup granulated sugar.
- Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Sprinkle the oat topping evenly over the blueberries.
- Bake for 40-45 minutes, or until the topping is golden brown and the blueberries are bubbling.
- Let cool slightly before serving. Serve warm, with a scoop of vanilla ice cream if desired.
Notes
- For a crispier topping, use cold butter directly from the refrigerator.
- You can substitute frozen blueberries – do not thaw before using.
- Serve warm with vanilla ice cream or whipped cream.
- Prep Time: PT15M
- Cook Time: PT45M
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 25g
- Sodium: 100mg
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 48g
- Fiber: 4g