Lemon blueberry crisp recipe to enjoy during the end of summer

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Erin Haar/Staff

With August upon us and fall semester looming in the near future, it’s clear that the inevitable has come summer is ending. Forgive us if we want to eat our emotions. If you feel the same, we at the Daily Clog have the perfect recipe for you. This blueberry and lemon crisp will not only taste delicious but will also remind you of all the great summer days you’ve had. Pair it with some vanilla ice cream, and you’ve got the perfect treat to help you forget about school!

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While this recipe may very well be floating around the internet somewhere, members of my family have been using it for years and have forgotten its online origins. Regardless, here’s what you need for part one of this recipe.

Ingredients:

4 cups blueberries

⅔ cup sugar

2 tablespoons lemon juice

2 teaspoons cornstarch

1 ½ cups oatmeal

1 ½ cups flour (can be all-purpose, whole wheat, gluten-free or other)

1 cup brown sugar

½ teaspoon baking soda

⅔ cup melted butter or vegetable oil

Directions:

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Combine the blueberries, sugar, lemon juice and cornstarch in a large bowl, but be careful to not mash the blueberries accidentally. Layer this mixture in a medium or large baking dish greased with butter or baking spray.

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Mix the oatmeal, flour, brown sugar, baking soda and melted butter or vegetable oil to make a second layer over the berry mixture. Once assembled, bake your lemon blueberry crisp for 30 minutes at 350 degrees Fahrenheit. That’s it!

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Not only is this recipe incredibly simple, but it also allows you to savor the fruits and flavors summer has to offer that will soon be gone in the fall. Plus, this makes more than enough servings for a few friends or a small party, so you can use this dessert to celebrate summer with others as well. We hope you enjoy this dessert as much as we do in addition to enjoying the last remaining days of the summer!

Contact Erin Haar at [email protected].