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Roasted Blueberry Crisp

Serves: Yields 6—8 servings


For the crisp:
  • 6 cups fresh blueberries
  • 1 tablespoon vanilla bean paste
  • 1 tablespoon lemon zest
  • ¼ cup sugar
  • 1 teaspoon salt
  • 2 tablespoons cornstarch
  • Crisp topping (see below)

For the topping:
  • 1/3 cup all-purpose flour
  • ½ cup brown sugar
  • 1 cup rolled oats
  • 1 teaspoon salt
  • 1 teaspoon vanilla paste
  • 4 tablespoons butter, melted


    Make the topping: Preheat oven to 400°F. In a bowl, combine the flour, brown sugar, oats, salt, vanilla paste and melted butter. Spread the mixture out onto a baking sheet. Bake until crisp, 30—35 minutes. Allow to cool, then scrunch the mixture by hand into a bowl. Set aside.

    Make the crisp: Preheat oven to 400°F. In a bowl, combine the blueberries, vanilla bean paste, lemon zest, sugar, salt and cornstarch. Pour the mixture into a casserole dish and roast uncovered for 15—20 minutes, until the blueberries look thick and shiny.

    Scoop into bowls and serve immediately, with as much crumbled crisp topping as you like.

Joel Gamoran

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