Blueberry Crisp

Recipe: Blueberry Crisp


for a 9x13 casserole dish you will need:

  • 8 cups of fresh blueberries
  • 1 Tbsp orange zest
  • 2 tsp lemon zest
  • 2 tsp minced fresh rosemary
  • 2 tsp minced fresh thyme
  • 2 Tbsp cinnamon sugar
  • 2 sticks of butter
  • 1 cup of flour
  • 1 cup of brown sugar
  • 1 cup of white sugar
  • 2 cups of organic rolled oats


Utensil list

  • Large mixing bowl
  • Pastry cutter
  • Rubber scraper/spatula
  • Measuring spoons
  • Measuring cups
  • 9 x 13 Baking dish
  • Zester/Grater



Preheat oven to 350 degrees.

To keep things from sticking to the pan, lightly butter the baking dish. In a large mixing bowl gently mix the blueberries, sugar, herbs, 2 tsp of orange zest and 1 tsp of lemon zest, then pour them into the baking dish.

With the same bowl, mix the butter into the flour, sugar, and remaining citrus zests, using a pastry cutter or your fingers. Mix until it resembles course crumbs.

Sprinkle crumble mixtures ontop of the blueberries and bake for 45 minutes to an hour.

Once finished baking, let cool for five minutes. Serve with vanilla ice cream and enjoy.