Lemon Blueberry Sheet Pan Crisp

Crisps grew from thrifty American bakers who crowned seasonal fruit with a buttery oat streusel. This sheet-pan take brightens juicy blueberries with lemon zest and juice, baking until the topping turns golden and crunchy.

Serves 6 · 15 min prep · 30 min cook

Estimate for one serving

• 380 cal
• 4g protein
• 62g carbs
• 14g fat
• 5g fiber

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Ingredients

• 5 cups fresh blueberries
• 1/2 cup granulated sugar
• 1 tbsp lemon zest
• 3 tbsp fresh lemon juice
• 2 tbsp cornstarch
• 1 cup old-fashioned rolled oats
• 3/4 cup all-purpose flour
• 1/2 cup light brown sugar
• 1 tsp ground cinnamon
• 1/2 tsp kosher salt
• 8 tbsp cold unsalted butter
• for serving vanilla ice cream

Instructions

1. 1Preheat the oven to 375°F and line a rimmed half-sheet pan with parchment paper for easy cleanup.
2. 2In a large bowl toss the blueberries with granulated sugar, lemon zest, lemon juice, and cornstarch until every berry is coated and the mixture looks glossy.
3. 3Spread the blueberry mixture into an even layer on the prepared sheet pan, scraping any juices from the bowl over the top.
4. 4In the same bowl combine the oats, flour, brown sugar, cinnamon, and salt, then add the cold butter cut into small cubes.
5. 5Work the butter into the dry ingredients with your fingertips until the mixture forms damp clumps the size of peas and some larger crumbs.
6. 6Scatter the oat topping evenly over the blueberries, covering most of the fruit but leaving a few juicy pockets visible.
7. 7Bake on the center rack for 28 to 32 minutes until the topping is deep golden brown and the fruit is bubbling vigorously at the edges.
8. 8Remove the pan from the oven and let the crisp rest 10 minutes so the juices thicken slightly before scooping.
9. 9Scoop warm portions into bowls and top with a melting scoop of vanilla ice cream for the classic backyard finish.
10. 10Serve straight from the sheet pan at the table so guests can help themselves to extra crispy edges.