Blueberry Lime Crisp
Prep time
Cook time
Total time
Recipe type: Dessert, Crisps & Cobblers
Serves: 8
  • 2 pounds of fresh blueberries, washed, and with any stems etc, removed, divided [about 6 cups]
  • 1 tablespoon lime zest, tightly packed
  • ⅓ cup freshly squeezed lime juice
  • ⅔ cup granulated sugar
  • 2 tablespoons plus 1 teaspoon flour
  • ½ teaspoon salt
Crisp Topping
  • ½ cup all purpose flour
  • 1 & ½ cups whole oats
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ cup light brown sugar, packed
  • 6 tablespoons very cold butter, cut in small cubes
  1. Preheat the oven to 350ยบ. Generously butter a 3 quart baking dish.
  2. Measure 1 cup of the blueberries into the food processor and process until they are pureed.
  3. In a large bowl, combine the remaining blueberries, lime zest and juice, granulated sugar, the 2 tablespoons plus 1 teaspoon flour and the ½ teaspoon of salt.
  4. Mix in the pureed blueberries, and spread the whole mixture evenly in the prepared baking dish.
  5. Wipe out food processor and add all of the topping ingredients.
  6. Pulse the processor until the oats and butter are evenly incorporated, but still somewhat chunky. This should NOT be smooth - the oats should still be visible, as well as small bits of butter.
  7. Spread the topping mixture over the berry mixture in the baking dish.
  8. Bake for 40 to 50 minutes, until the filling is very bubbly and the topping is nicely browned over the top.
  9. Cool at least an hour before serving - the filling with thicken as it cools.
  10. Serve with vanilla ice cream or fresh whipped cream.
  11. Will keep at room temperature for 24 hours - after that, it should be refrigerated.
Recipe by The Creekside Cook at