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Blueberry Crisp

by Michele Pesula Kuegler | July 27th, 2011 | Desserts, Recipes
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Blueberry season is in full swing.  My husband and I have made three trips to our local pick-your-own farm to stock our home for the next year, which means we’ve had a few busy days.  We spent two Saturdays picking a dozen or so pounds and making blueberry jam and salsa, which means that we have almost twenty jars of jam and a few jars of salsa.  We also have multiple quarts of frozen blueberries.  Sure, it means we dedicate a good portion of the day to picking and cooking, but we like working in the kitchen, so for us it’s equivalent to a day at the beach.

With all of these beautiful berries ready for the picking, what else but a blueberry crisp could be the perfect choice for a cookout dessert?  This past Sunday we had a gathering of family for the afternoon and evening that ended with bowls of piping hot crisp topped with a scoop of vanilla ice cream.  For me, crisp of almost any fruit is a fabulous treat.  The creaminess of the ice cream melting into the crunchy and sweet topping and slightly tart fruit is just fabulous.

If you’re inclined to make this recipe, I would encourage you to do it in the next month or so.  Although you can use frozen blueberries or ones shipped from a warmer climate, there is nothing quite like the flavor of freshly picked blueberries to make this dish complete.

Blueberry Crisp


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Cook Time
30 min

Cook Time
30 min

Ingredients
  1. 4-1/2 cups blueberries
  2. 1 Tb. flour
  3. 2/3 cup old fashioned oats
  4. 2/3 cup brown sugar
  5. 1/4 cup + 1 Tb. flour
  6. 1/2 tsp. cinnamon
  7. 5 Tb. salted butter*
Instructions
  1. Preheat oven to 375. Grease sides and bottom of an 8×8 baking pan.
  2. Pour blueberries into prepared pan, and sprinkle with flour. Toss to combine.
  3. In a medium bowl, combine oats, sugar, flour, and cinnamon. Cut butter into pieces and add to bowl. Mix with a pastry blender or two forks until butter pieces are the size of small peas.
  4. Sprinkle oat mixture on top of blueberries. Bake for 30 minutes or until topping is golden brown.
  5. Allow to cool for 10 minutes, then serve warm with ice cream or whipped cream.
Notes
  1. *You can use unsalted butter, but I find that using salted butter gives a nice contrast to the sweetness.
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