How do you want your items?

Sheet-pan blueberry crisp

Name: Sheet-pan blueberry crisp
Prep time: N/A
Cook time: N/A
Yield: 6
Cuisine: american
Ingredients: 1 quart fresh blueberries; 2 tablespoons granulated sugar; 1 teaspoon pure vanilla extract; zest of 1 lemon; juice of 1 lemon; 5/8 teaspoon kosher salt, divided; 1 cup rolled oats; 1/2 cup all-purpose flour; 1/2 cup packed light brown sugar; 3/4 teaspoon ground cinnamon; 6 tablespoons cold unsalted butter, cubed

This sheet-pan blueberry crisp recipe is an easy summer dessert. It has even ratio of crisp to filling for lots of delicious, oat topping.

Serves

Cost per
serving

$0.00

Prep time

Cook time

Great Value Blueberries, 16 oz (Frozen)C&H Premium Pure Cane Granulated Sugar, 1 lb Box Great Value Pure Vanilla Extract, 1 fl oz (Ambient, Plastic Container)Fresh Seedless Lemons, 1 lb Bag Concord Foods Reconstituted Lemon Juice, 4.5 oz Morton Salt Coarse Kosher Salt for Cooking, Grilling, Brining, & Salt Rimming, 16 oz Great Value Old Fashioned Oats, 18 oz, Shelf-Stable/Ambient Great Value All Purpose Enriched Flour 2LB Bag Great Value Light Brown Sugar, 32 oz Great Value Kosher Ground Cinnamon, 2.5 oz Great Value Sweet Cream Unsalted Butter, 16 oz

Estimated Total
$0.00

Pickup or delivery today from:Sacramento Supercenter

Estimated Total
$0.00

Pickup or delivery today from:Sacramento Supercenter

Instructions

Step 1

Preheat the oven to 400 F.

Step 2

In a large bowl, add blueberries, sugar, vanilla, lemon zest, lemon juice and 1/8 teaspoon salt, and toss to combine. Set aside.

Step 3

In a separate large bowl, combine oats, flour, brown sugar, cinnamon and 1/2 teaspoon salt, using a fork to break up the sugar. Add cubed butter and, using your fingers, press to combine, breaking up the butter until it has absorbed most of the dry ingredients and you can press the mixture together with your fingers.

Step 4

Transfer the blueberries to a 13-by-9½-inch baking sheet and spread in a neat, single layer. Sprinkle oat mixture evenly over the berries.5.Bake for about 35 minutes, until the berries are bursting and oats are golden brown.