Fruit crisps are summertime in a bowl. Bites of delightful fruit paired with the crunchy and sweet crisp topping are a joy from start to finish. Historically, crisps were served at any time of day, but today are revered as a dessert. A cousin to fruit pies, crisps are a great light alternative as they trade in the heavier crust for a lighter crunchy oat topping, which is a perfect treat on a hot summer's day.
As blueberry season is underway, many folks are finding great amusement in harvesting large and small numbers of berries. The blueberry is the king of summer fruit and it seems only right to enjoy a feast of blueberries baked with great light, paired flavors and a delightfully crunchy topping.
The touch of lemon and mint in this fruit filling is beautifully complementary of the blueberry flavor without overtaking it. The thin crunchy layer adds a dessert finish without being too heavy. There is so much to enjoy with this blueberry crisp!
Yields: 8 servings
Time: 45 minutes
1 and 1/2 lbs of blueberries, fresh or frozen (about 5 cups)
3 tablespoons all-purpose flour
1/4 cup lemon juice
1/4 cup honey
3 tablespoons freshly chopped mint
Pinch of salt
1/2 cup unsalted butter, cold, cubed
3/4 cup brown sugar
3/4 cup all-purpose flour
3/4 cup rolled oats
1/2 teaspoon cardamom
1. Preheat the oven to 375*F. Prepare a 9x13 baking dish with non-stick spray.
2. In a large bowl, combine all of the filling ingredients, stirring until well-combined, pour onto the bottom of the prepared baking dish.
3. In another large bowl, combine the topping ingredients, cutting in the butter until it resembles a coarse sand. Pour evenly over the fruit.
4. Bake for 35-40 minutes, or until topping is slightly browned and fruit is bubbling. Remove from oven, allow to cool slightly. Serve warm with a dollop of vanilla ice cream!
Printable recipe can be found here!