Blueberry Crisp with Lemon Glaze
INGREDIENTS:
2 1/2 - 3 pints of fresh blueberries
2 T granulated sugar
1 lemon zested and juiced
1/2 C all purpose flour
1/2 C rolled oats
3T light brown sugar
1 t (plus a pinch) of sea salt
1/4 t cinnamon
1/4 t nutmeg
6T cold, unsalted butter
4 T Lemon Olive Oil divided, plus more to drizzle
1 C and 1 T confectioners sugar
DIRECTIONS:
Preheat oven to 350. Butter a 9” or 10” pie plate or casserole dish.
In a large bowl, combine the blueberries, balsamic vinegar, sugar and lemon zest. Toss well and allow to sit. (use 3 pints of you use a 10” baking dish)
In a medium bowl, stir together the flour, oats, brown sugar and 1 t of the salt, cinnamon, nutmeg and 2 T of the olive oil. Add cold butter and use a pastry blender or large fork to cut in butter. Combine until only small pieces of butter remain.
Add blueberry mixture to prepared dish. Top with the crisp mixture and gently press it into the blueberries. Drizzle a little more olive oil over the top and bake for 30-40 minutes until bubbly.
As the crisp bakes, whisk together the lemon juice, pinch of salt, remaining olive oil and all of the confectioner’s sugar in a small bowl until smooth.
When the crisp is done, allow to cool for a few minutes before serving. Drizzle the lemon glaze to serve.
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