Blueberry Crisp

Adapted by Lindsay at Perfecting the Pairing from Cooking Light



·         4 tsp cornstarch, divided

·         2 Tb brown sugar

·         ¾ tsp vanilla extract

·         1 lb fresh blueberries (two small containers)

·         Zest of one small lemon

·         ½ cup flour

·         ½ cup packed brown sugar

·         ½ cup old-fashioned rolled oats

·         2 Tb cornmeal

·         ¼ tsp salt

·         ½ tsp cinnamon

·         ¼ cup chilled butter, cut into small pieces


Preheat oven to 375 degrees F.  Spray an 8x8 baking dish with cooking spray and sprinkle 2 tsp of cornstarch evenly in the dish.  Combine remaining 2 tsp of cornstarch, 2 Tb brown sugar, vanilla, blueberries and lemon zest in a medium bowl.  Pour into prepared dish.

Add flour, ½ cup packed brown sugar, oats, cornmeal, salt and cinnamon in the bowl of a food processor.  Pulse twice to combine.  Add the chilled butter and pulse until mixture resembles coarse meal.  Spoon topping over berries, pressing down lightly.  Sprinkle 2 Tb of oats on top, if preferred.  Bake at 375 for 30 minutes or until filling is bubbly and topping is golden.