This blueberry lemon crisp is the perfect spring dessert. It's a total crowd pleaser that is bursting with flavor. I love the blueberry lemon filling and the lemon infused crisp is so delicious.
Preheat the oven to 350 degrees F. Spray a large pie pan or cast iron skillet and set aside.
In a large mixing bowl, add all the filling ingredients. Stir until well combined. If using frozen berries, add 2 more tablespoons of cornstarch. Add mixture into the prepared pie pan.
In a medium mixing bowl, add all the topping ingredients. Stir until well combined. Sprinkle topping evenly over the top of the blueberries. Use your hands or the back of a spatula to press/pack it down.
Bake in the oven for 40-45 minutes, or until top is golden brown.
Let it cool for a few hours before serving so it can set. Enjoy with some ice cream on top! Although best when fresh, keep leftovers in an airtight container in the fridge for up to 3-4 days. Reheat in the microwave for 30 seconds or until warm.
Notes
*If you are using frozen blueberries, add an additional 2 Tbsp of cornstarch to the filling.