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.
Ingredients
Filling
3 pints blueberries, washed, dried, stems plucked off
3/4 cup sugar
2 heaping tablespoons cornstarch
Crisp/Topping
1/2 cup flour
1/2 cup brown sugar
3/4 cup oats
1 stick unsalted butter (COLD)
Preparation
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!
No comments:
Post a Comment