Summer. I love summer! Kids running through the sprinkler, the smell of sunscreen, drinking lemonade, extra time to visit with friends….and fresh berries. I love berries! Raspberries, strawberries, blueberries, blackberries….there is just nothing like a fresh summer berry. This summer has been especially busy so it was so nice when I got the opportunity last weekend to slow down and enjoy an activity that really says “summer” to me…blueberry picking! Picking blueberries is rather tedious work but it is so worth it. I enjoyed chatting with my mother-in-law while we picked gorgeous, delicious blueberries. The rewards of our picking? Very sweet. Very sweet indeed. I adapted this crisp to be gluten and dairy free so my little guys could take part as well. There were no complaints! The topping was nicely crisp and sweet and there really are no words for the blueberry filling….absolutely divine!
adapted from Zoe Bakes
- 5-6 cups blueberries
- 2 tablespoons cornstarch
- 1/2 cup sugar
- 1 teaspoon lemon juice
- 1 cup flour (we used a gluten-free blend)
- 1 cup rolled oats
- 1 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1/2 teaspoon lemon zest
- 1/2 cup butter, melted (I used Earth Balance)
Preheat oven to 350 degrees. Butter a baking dish, set aside.
Place the berries in a large bowl, set aside. Whisk together the cornstarch and sugar. Sprinkle over the berries and toss together. Add the lemon juice and toss until well coated. Place in a baking dish.
Combine the flour, oats, brown sugar, spices and zest in a bowl. Add the melted butter and toss until it is all well combined.
Sprinkle the topping over the blueberries.
Bake for 45 minutes or until the berries are bubbling vigorously all along the edges and the topping is golden brown.