Okay, so maybe pie is not that easy (at least not if you’re making your own crust), but this recipe is about as simple as it gets. I made the NYC mistake recently of stopping by a fruit stand while hungry and bought a ton of blueberries. 2 pints for $3-how could I not? Having lived here almost ten years, I should totally know better, but I guess we all have our weak moments. That said, if overbuying out-of-season fruit is the worst of it, I’m probably doing okay. 

blueberry crispSo yeah. That left me with lots of berries to use up. This dessert was a delicious solution. Enjoy topped with equally-easy homemade whipped cream, or—my favorite—add a spoonful of plain yogurt and a drizzle of honey.


  • 1 pint blueberries
  • 1 lemon, juiced and zested
  • 2 tablespoons all-purpose flour (sub whatever you like)
  • 1/2 cup rolled oats
  • Dash of sea salt
  • 1/4 teaspoon cinnamon
  • 1 tablespoon coconut oil, melted
  • 1/4 teaspoon vanilla extract

uncooked blueberry crisp


  1. Preheat oven to 400 degrees F.
  2. Combine blueberries, lemon juice, and lemon zest in a shallow baking dish.
  3. In a small bowl, mix  flour, oats, sea salt, and cinnamon.
  4. Add coconut oil and vanilla to flour mixture to make crumble.
  5. Scatter crumble over berries.
  6. Bake until crumble topping is golden brown (crisp!) and fruit is bubbling, about 35-45 minutes.

Have you ever bought too much of something when you went shopping while hungry? 

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