Home Restaurant's Blueberry Crisp

Makes: 8 servings. Prep: 10 minutes. Bake: at 375 degrees for 45 minutes.

Home Restaurant's Blueberry Crisp
Servings: 8 Prep 10 mins Bake 375°F 45 mins


  • 3 pints blueberries (thawed and drained, if frozen)
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1 1/4 cups all-purpose flour
  • 1/2 cup firmly packed light-brown sugar
  • 1 tablespoon grated zest (from 1 lemon)
  • 4 tablespoons chilled unsalted butter
  • 1/3 cup sliced almonds
  • 2 tablespoons fresh lemon juice
  • Vanilla ice cream, for serving

Make It

1. Heat oven to 375 degrees F. Butter a 9-inch round deep-dish pie pan.

2. Place blueberries in a large bowl and toss them with granulated sugar, cinnamon and 1/4 cup flour. Transfer to pie pan. Combine remaining flour, brown sugar and lemon zest in large bowl. Cut in butter with a pastry cutter until the mixture becomes crumbly. Stir in the almonds and lemon juice. Sprinkle topping evenly over berries.

3. Bake in 375 degrees F oven about 45 minutes or until blueberries bubble and topping becomes golden. Let cool 30 minutes before serving. (Can be baked ahead; warm in oven 15 to 20 minutes before serving.) Serve with ice cream.