Blueberry Lemon Crisp

Sometimes more is more, and this crisp proves it.

We’re talking six and a half cups of blueberries brightened with fresh lemon zest, buried under a thick layer of brown sugar, butter, and cinnamon crumble.

The berries bake low and slow until they’re soft and jammy while the topping turns crunchy and golden.

What sets this apart is the lemon zest. It cuts through the sweetness of the brown sugar and keeps the whole thing from feeling heavy. You can dial it up or down depending on how much tartness you like.

This is the kind of dessert you bring to a potluck and come home with an empty dish and three requests for the recipe.

Pro Tips

• Use softened (not melted) butter for the topping. It creates a crumbly, streusel-like texture instead of a dense, cakey one.
• A light dusting of flour over the berries before adding the topping helps absorb excess juice and keeps the crisp from getting soupy at the bottom.
• Serve warm with cold vanilla ice cream. The hot-cold contrast is everything.