Lemon Blueberry Crisp

Photo Credit: Alexandra's Kitchen

This easy dessert brings together two of your favorite ingredients in a dessert recipe you are sure to love. This lemon blueberry crisp takes no time to prepare, and if you have a food processor, the topping of flour, sugar, almonds and butter can come together in seconds. The absence of oats and brown sugar in this crisp dessert recipe topping makes the easy dessert especially light and allows for the lemon-sugared blueberries in the recipe to really shine. This blueberry crisp recipe is the perfect way to use up those blueberries that you've wanted to enjoy. For the full step by step lemon blueberry crisp recipe, you'll want to take a look at the Alexandra's Kitchen site.

Blueberries are everybody's favorite fruit, plump and full of sweetness. You will find blueberries available in hot-house, cultivated, and overseas varieties all year-round, but just-picked local berries can be found in much of North America during June to August. Blueberries can be found in wild, and cultivated varieties. Wild blueberries tend to be smaller and have more of a concentrated flavor, than cultivated blueberries which are bigger and juicier. Most vendors you will find at the farmer's markets will give you the chance to taste test their blueberries before you buy. When choosing blueberries. Even the perfectly ripe blueberries do not have much of a scent, especially when you compare them to other summer fruits, so you will need to use your eyes first. Look for blueberries that are dark blue that have a slight white-silvery bloom on them. You want to avoid purplish or greenish blueberries and pint containers that include these since this is a sign that the blueberries were picked randomly and not at their peak. Second, you want to use your hand. Blueberries should feel heavy for the amount you have. Third, you want to give a few blueberries a taste before you buy. The berries should burst when you bite them and be tart but sweet.

Storing blueberries. You can pick through the blueberries when you get them home and remove any of the berries that are smashed, damage or cut, as they will mold quickly and damage the other blueberries if you leave them in. Blueberries are best when you use them as soon as possible. You can store blueberries on the kitchen counter in a colander over a bowl with an ice pack so to keep them nice and cool if you are going to use the blueberries within a day or two. Otherwise, you can store blueberries in an air-tight container in the refrigerator, but not in your kitchen cabinets where it gets too humid. Just-picked berries will keep up to a week if they are properly stored. Do not rinse or wash your blueberries until you are ready to use them, as the moisture will shorten their storage span considerably. Freezing blueberries. Freezing your own blueberry harvest is easy to do. Rinse the blueberries and pat them dry. Then lay the berries in a single layer on a rimmed baking sheet. Put the blueberries into the freezer until they are frozen solid, usually overnight will do the trick. Transfer the berries in resealable plastic bags, squeezing out as much of the air as possible, and keep the berries frozen until they are ready to use. For most baked goods recipes, you can use the blueberries straight from the freezer, as they will defrost as the pie recipe or tart or cake bakes.

You will find this easy dessert idea at the Alexandra's Kitchen site. On the site, you will find dessert recipes, easy desserts, bread baking 101, weeknight recipes, vegetarian recipes and so much more. **

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