Fresh blueberries with the undertone of lemon, the crispy, buttery topping… there’s not much not to like in this dessert. I’m not sure my husband even looked up when I served this the other night. The crisp is refreshing, satisfying and not over-filling. While this dish is tasty all year long, using in-season blueberries makes for the best flavor. Blueberry season begins in late March in such states as Florida, peaks in the summer months in Michigan, Oregon and Texas to name a few, and there’s the late harvest in Maine and Idaho, ending in September. Perhaps you’ll be lucky enough to obtain fresh wild blueberries, which have a more intense flavor and 2x the antioxidants of regular blueberries. The buttery oat topping is a classic, introduced to me by a dear friend back in Michigan. We both have yet to find a better crisp streusel topping.
- 2 Pints Fresh Blueberries
- 2 tsp Lemon Zest
- 1 tbsp Lemon Juice
- 1 tbsp Sugar or Monkfruit Extract
- 2 tbsp Flour
- 1/2 cup (1 stick) unsalted Butter
- 1 cup firmly packed Light Brown Sugar
- 1/4 teaspoon Salt
- 1 cup All-Purpose Flour
- 1/3 cup Rolled Oats or Quick-Cooking Oats
- 2 tsp Ground Cinnamon
- 1 tsp Vanilla Extract
Preheat the oven to 350 degrees.
To make the filling: Combine the blueberries, granulated sugar, lemon zest, juice and flour in a baking dish or once mixed separate into each individual ramekin. Set aside.
To make the Streusel topping: Melt the butter in a medium saucepan over medium heat. Remove from the heat, and stir in the brown sugar, cinnamon, vanilla and salt. Add the flour and the oatmeal and stir until just incorporated. Do not over stir. Crumble the mixture evenly over the blueberry filling. Bake until the topping is golden brown and the filling is bubbling, about 25 minutes. Serve with Vanilla Ice Cream.
DID YOU MAKE IT & LOVE IT?
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2 Comments Add yours
I want this for breakfast!!!!😋
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hee hee! It would actually be a very tasty breakfast! Think of it as a blueberry muffin with a streusel topping, minus all the flour!