Blueberry Crisp

Photography by Anne Stratton.

• 3 cups fresh blueberries
  

• 2 tablespoons sugar
  

• Juice and zest of 1 lemon
  

• ¾ cup all-purpose flour
  

• 1 cup packed light brown sugar
  

• 1½ cups rolled oats
  

• 6 tablespoons (¾ stick) salted butter, softened
  

Instructions:

1. Preheat the oven to 375°F.
2. TO MAKE THE BASE: Toss the blueberries, sugar, lemon zest, and juice together in a bowl. Pour into a 9-inch square baking dish.
3. TO MAKE THE CRISP TOPPING: In a food-processor bowl, mix the flour, brown sugar, rolled oats, and butter and pulse until the mixture resembles crumbs. Spread this over the berries.
4. Bake until golden on top, 40 to 45 minutes.