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  • Summer
  • 1 hour
  • Serves 6 - 8

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Recipe Products

Blueberry Balsamic Vinegar

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Meyer Lemon Olive Oil

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Himalayan Pink Sea Salt

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Blueberry Crisp with Meyer Lemon Glaze

Celebrate summer berries with this simple and sensuous blueberry crisp.

Ingredients

  • 2½ - 3 pints of fresh blueberries, picked over for stems
  • 4 T SOOC Blueberry Dark Balsamic Vinegar
  • 2 T granulated sugar
  • 1 lemon, zested and juiced
  • ½ C all-purpose flour
  • ½ C rolled oats
  • 3 T light brown sugar
  • 1 t plus one pinch of SOOC Himalayan Pink Sea Salt
  • ¼ t ground cinnamon
  • freshly ground nutmeg
  • 6 T cold, unsalted butter, plus more to grease the dish
  • 4 T SOOC Meyer Lemon Olive Oil, divided, plus more to drizzle
  • 1 C + 1 T confectioner's sugar

Directions

  • 1. Preheat the oven to 350⁰ and butter a 9” or 10” pie plate, cast iron skillet, or casserole.
  • 2. In a large bowl combine the blueberries, balsamic vinegar, 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.
  • 3. In a medium bowl stir together the flour, oats, brown sugar, 1 teaspoon of the salt, cinnamon, nutmeg, and 2 tablespoons of the 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.
  • 4. Add the blueberry mixture to the prepared dish. Top with the crisp mixture and gentle press it into the blueberries. Drizzle a little more olive oil over the top. Bake at 350⁰ for 30 – 40 minutes, until it is bubbling and the top starts to brown.
  • 5. As the crisp bakes whisk together the lemon juice, pinch of salt, remaining olive oil, and all of the confectioner’s sugar in a small bowl. Whisk until smooth and thick.
  • 6. 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.

Reviews

Barbara Primett Posted On Jul 5, 2016
I tasted this when I was in the store and thought it was WONDERFUL! Can't wait to make it at home. I love the option of choosing which size recipe you need. Since we are a small household, I went with the half recipe. Thank You.

Write Your Own Review

Blueberry Crisp with Meyer Lemon Glaze

  • Summer
  • 1 hour
  • Serves 6 - 8

Celebrate summer berries with this simple and sensuous blueberry crisp.

Ingredients

  • 2½ - 3 pints of fresh blueberries, picked over for stems
  • 4 T SOOC Blueberry Dark Balsamic Vinegar
  • 2 T granulated sugar
  • 1 lemon, zested and juiced
  • ½ C all-purpose flour
  • ½ C rolled oats
  • 3 T light brown sugar
  • 1 t plus one pinch of SOOC Himalayan Pink Sea Salt
  • ¼ t ground cinnamon
  • freshly ground nutmeg
  • 6 T cold, unsalted butter, plus more to grease the dish
  • 4 T SOOC Meyer Lemon Olive Oil, divided, plus more to drizzle
  • 1 C + 1 T confectioner's sugar

Directions

  • 1. Preheat the oven to 350⁰ and butter a 9” or 10” pie plate, cast iron skillet, or casserole.
  • 2. In a large bowl combine the blueberries, balsamic vinegar, 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.
  • 3. In a medium bowl stir together the flour, oats, brown sugar, 1 teaspoon of the salt, cinnamon, nutmeg, and 2 tablespoons of the 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.
  • 4. Add the blueberry mixture to the prepared dish. Top with the crisp mixture and gentle press it into the blueberries. Drizzle a little more olive oil over the top. Bake at 350⁰ for 30 – 40 minutes, until it is bubbling and the top starts to brown.
  • 5. As the crisp bakes whisk together the lemon juice, pinch of salt, remaining olive oil, and all of the confectioner’s sugar in a small bowl. Whisk until smooth and thick.
  • 6. 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.