Lemon Blueberry Sheet Pan Crisp

Crisps are classic American fruit desserts finished with a buttery oat streusel rather than a full pastry crust. This sheet-pan take layers juicy blueberries and bright lemon under a cinnamon oat topping, ideal for a summer crowd.

Serves 6 · 15 min prep · 32 min cook

Estimate for one serving

• 390 cal
• 5g protein
• 68g carbs
• 14g fat
• 5g fiber

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Ingredients

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

Instructions

1. 1Preheat oven to 375°F and line a rimmed half-sheet pan with parchment for easy cleanup. In a large bowl toss blueberries with granulated sugar, lemon juice, lemon zest, and cornstarch until berries are evenly coated and glossy.
2. 2Spread the blueberry mixture in an even layer across the prepared sheet pan, scraping every bit of sugary juice from the bowl so nothing is wasted.
3. 3In a separate bowl combine oats, flour, brown sugar, cinnamon, and salt. Cut cold butter into small cubes and work it into the dry mix with fingertips or a pastry cutter until clumps the size of peas form and the mixture looks sandy yet holds together when squeezed.
4. 4Scatter the oat topping evenly over the blueberries, leaving a few berry patches peeking through for color and so steam can escape.
5. 5Bake on the center rack for 28 to 35 minutes until the topping is deep golden brown, the fruit is vigorously bubbling at the edges, and the kitchen smells brightly of lemon and toasted oats.
6. 6Remove pan from oven and cool on a wire rack for at least 15 minutes so the juices thicken into a spoonable sauce rather than running everywhere.
7. 7Cut or scoop into six generous portions straight from the pan. Serve warm in shallow bowls with a scoop of vanilla ice cream melting over the crisp topping.
8. 8For backyard hosting, keep the sheet pan on a trivet in the center of the table so guests can help themselves; leftovers reheat beautifully the next morning.