Updated : Jun 02, 2019 in Receipe

These Beer-Braised Cabbage Wrap Brats Come Together In No Time

Apple crisp is our go-to potluck dessert all fall and winter long. It’s quick, easy, requires few ingredients, and it’s SO delicious. Now that the weather is warming up and berries are in season, we’re swapping out apples for sweet, juicy blueberries. If you’re not a fan of nuts, you can leave the almonds out completely, or swap them for another favorite like walnuts or pecans.


4 1/2 c. blueberries
1/2 c. granulated sugar
1 1/2 tbsp. cornstarch
1 tbsp. lemon juice
2 tsp. lemon zest
Vanilla ice cream, for serving
1/2 c. all-purpose flour
1/2 c. rolled oats
1/2 c. sliced almonds
1/2 c. packed brown sugar
1/2 tsp. kosher salt
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
6 tbsp. melted butter


  1. Preheat oven to 375°. In a 10” skillet or in a square baking dish, toss blueberries with sugar, cornstarch, lemon juice, and lemon zest. 
  2. In a large bowl, whisk together flour, oats, almonds, brown sugar, salt, cinnamon, and ginger. Use your hands or a fork to incorporate melted butter into flour mixture until mixture has pea-sized clumps. 
  3. Scatter topping over blueberry mixture and bake until berries are bubbling and topping is golden, 40 to 45 minutes.

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