Loaf Pan Blueberry Crisp
Small batch version of Blueberry Crisp baked in a 9x5 inch loaf pan.
Servings 4
Ingredients
- 2 cups fresh blueberries
- 2 teaspoons lemon juice
- 1 ½ tablespoons granulated sugar
Topping
- ¼ cup flour
- 2 tablespoons brown sugar
- 2 tablespoons granulated sugar
- ¼ cup oats
- ¼ teaspoon cinnamon
- ⅛ teaspoon ginger
- ⅛ teaspoon nutmeg
- ⅛ teaspoon salt
- 2 tablespoons unsalted butter
Instructions
- Preheat oven to 375 degrees F. Grease a 9x5 inch loaf pan.
- Mix berries, lemon juice, and sugar, then spread over the bottom of the pan.
- Combine flour, sugar, oats, spices, and salt. Using a pastry cutter, two forks or your fingers, cut in butter until mixture is crumbly.
- Sprinkle crumb topping over berries and bake for 30 minutes, or until topping is slightly browned. Serve warm with ice cream, if desired.
