Wednesday, June 25, 2014

Sweet Blueberry Crisp

Sweet Blueberry Crisp

I recently invented this concoction, after altering my delicious apple crisp recipe. It is perfect for springtime and early summer when there is an abundance of fresh, ripe, and sweet blueberries.


3 pints blueberries, washed, dried, stems plucked off
3/4 cup sugar
2 heaping tablespoons cornstarch

1/2 cup flour
1/2 cup brown sugar
3/4 cup oats
1 stick unsalted butter (COLD)


Preheat oven to 350F. In a large bowl, combine blueberries, sugar, and cornstarch. Pour into the bottom of a square cake pan or glass baking dish, and even out.

Place all crisp/topping ingredients in a large bowl. (You can use the same large bowl from the filling. The residue will not bother the topping). Cut together with a pastry blender until crumbly. Evenly pour the mixture on top of the blueberries. Lightly pat down. Place in oven and bake for 1 hour. Topping should be golden brown and blueberries should be bubbling.

Enjoy with a large scoop of vanilla ice cream!

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