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  Blueberry Lemon Crisp



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6 cups fresh blueberries
1 lemon, zested and juiced, divided
2 Tablespoons cornstarch
1/2 cup raw sugar
1/8 teaspoon kosher salt
3 Tablespoons melted butter
1/3 cup honey
3/4 cup all purpose flour
3/4 cup oatmeal
1/2 teaspoon baking powder
1/8 teaspoon salt
Ice cream for topping (optional)

Preheat oven to 350 degrees. Lightly butter a large oven-proof baking dish.
Stem and wash blueberries. Pat dry. Toss with lemon zest, cornstarch, sugar and kosher salt.
When thoroughly coated, pour into prepared baking dish.
Stir lemon juice and honey into melted butter and set aside.
Combine flour, oatmeal, baking powder and salt. Stir wet ingredients into flour mixture until completely combined.
Spoon batter evenly on top of blueberries. Leave a few open spaces for the berries to peek through.
Bake 35-45 minutes, until blueberries are bubbly and topping is cooked through.
Cool slightly before serving.
Store covered leftovers at room temperature up to 48 hours.

Copyright © 2011 Stefanie Samara Hamblen