Place your oven rack in the center position and preheat your oven to 375 degrees F.
Zest the whole lemon. Then cut it in half and squeeze the juice from one half (about 1 tablespoon).
In a medium bowl, toss blueberries (washed & dried), granulated sugar, lemon zest, lemon juice (approximately 1 tablespoon), cinnamon, and 3 tablespoons of flour together. Then, place the blueberry mixture in a 2-quart baking dish.
Give the same bowl you mixed your blueberries a quick wipe, and then combine the butter, brown sugar, old-fashioned oats, flour, nuts, cinnamon, and nutmeg with a fork. It should be a bit coarse.
Place in the oven with a cookie sheet underneath and bake for 35-40 minutes or until the top is golden brown and the fruit is bubbly. Cool slightly and serve warm or at room temperature.
You can use any 2-quart baking dish to make your blueberry crisp. We like to use our 9-inch pie pan or a 9x9 baking dish.
If you're not a fan of pecans, you can leave them out or swap them for your favorite nut, like walnuts or almonds.
To prevent an oven cleanup nightmare, place a cookie sheet under your fruit crisp while it’s baking. Baked-on fruit is HARD to clean!
You can mix and match the fruit combinations in the recipe. Try blueberry peach, blueberry apple, or strawberry rhubarb.
Store any leftover crisp in the refrigerator in an airtight container. If desired, reheat slightly on high power in the microwave. To freeze, store in an airtight container in the freezer for up to three months. See additional freezing tips within the article. Nutritional information is approximate and was calculated using a recipe nutrition label generator.★ Did you make this recipe? Don't forget to give it a star rating below!