Blueberry Crisp with Meyer Lemon Glaze

Ingredients

2½ - 3 pints of fresh Blueberries, picked over for stems
4 Tbsp SOOC Blueberry Dark Balsamic Vinegar
2 Tbsp granulated Sugar
1 Lemon, zested and juiced
½ cup All-Purpose Flour
½ cup rolled Oats
3 Tbsp Light Brown Sugar
1 tsp + one pinch of SOOC Himalayan Pink Sea Salt
¼ tsp ground Cinnamon
Freshly ground Nutmeg
6 Tbsp cold, unsalted Butter + more to grease the dish
4 Tbsp SOOC Meyer Lemon Olive Oil, divided, + more to drizzle
1 cup + 1 Tbsp Confectioner's Sugar

Directions

Preheat the oven to 350⁰F and butter a 9” or 10” pie plate, cast iron skillet, or casserole dish.

In a large bowl, combine the blueberries, Blueberry Balsamic, granulated sugar, and the lemon zest. Toss well and allow to sit while you prepare the topping. Use three whole pints of berries if using a 10" dish.

In a medium bowl, stir together the flour, oats, brown sugar, 1 tsp of Himalayan Pink Sea Salt, cinnamon, nutmeg, and 2 Tbsp of Meyer Lemon Olive Oil. Add the cold butter and using a pastry blender or a large fork, cut the butter into the flour mixture. Combine until only pea-sized pieces of butter remain.

Add the blueberry mixture to the prepared dish. Top with the crisp mixture and gentle press it into the blueberries. Drizzle a little more Meyer Lemon Olive Oil over the top. Bake at 350⁰F for 30 – 40 minutes, until it is bubbling and the top starts to brown.

As the crisp bakes, whisk together the lemon juice, pinch of Himalayan Pink Sea Salt remaining Meyer Lemon Olive Oil, and all of the confectioner’s sugar in a small bowl. Whisk until smooth and thick.

When the crisp is done baking allow to cool for a few minutes before serving. Drizzle with the Meyer Lemon Glaze to serve. Also great served with vanilla ice cream or freshly whipped cream.