Ingredients for Blueberry Lemon Crunch
- Blueberries
- Brown Sugar
- ½ cup all-purpose flour
- Rolled Oats
- ½ cup (1 stick) cold unsalted butter
- Fresh Lemon Rind
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How to Make Blueberry Lemon Crunch
- Preheat oven to 350°F (175°C).
- In a small (8x8 inch) baking dish, gently toss 3 cups of fresh blueberries with 2 tablespoons of lemon juice.
- In a medium bowl, combine ½ cup all-purpose flour, ½ cup rolled oats, ½ cup granulated sugar, ¼ cup packed light brown sugar, 1 teaspoon lemon zest, and ½ cup (1 stick) cold unsalted butter, cut into small pieces. Use a pastry blender or your fingers to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Sprinkle the crumb mixture evenly over the blueberries in the baking dish.
- Bake for 30-40 minutes, or until the topping is golden brown and the fruit is bubbling.
- Let cool slightly before serving warm with your favorite ice cream or whipped cream.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
100g
Fat
7g
Carbs
13g
