Blueberry Crisp

 

Hey there– I have a baking buddy named Jenna. She’s the best!  We’ve whipped up muffins and cakes for a mountain retreat, and baked a tableful of eggs and sweets for a brunch with friends,  and last week she just texted and said– let’s get together and bake!

So Saturday mid-day we were in the kitchen trying a couple new baking recipes.  Here’s our first try– Blueberry Crisp–sweet and gooey with that crunchy topping!  I think you’ll like it!!

BLUEBERRY CRISP
4 cups fresh (or frozen & thawed) blueberries*
1 tab. cornstarch
2 tab. sugar
1/2 tsp. grated lemon peel
1 tsp. lemon juice

topping:
1/2 cup flour
1/2 cup rolled oats
1/4 cup brown sugar
1/4 tsp. salt
1/4 tsp. cinnamon
1/2 cup butter (1 stick)
a handful of oats to sprinkle on top

In a mixing bowl, combine the blueberries, cornstarch, sugar, lemon peel and lemon juice.  Turn it all into a 9″ deep pie dish.

To make the topping, stir together the flour, oats, brown sugar, salt and cinnamon in a mixing bowl.  Then cut the butter into small cubes and add it in.  Cut it all together with a pastry blender (or two forks).  Break up the topping with your fingers and sprinkle it onto the the blueberries in the baking dish.  Sprinkle of few oats over the top to make it prettier.

Pop it all into the oven at 350 degrees, until the top is golden brown, about 30 to 35 minutes.

Delicious eaten hot with a big scoop of ice cream!

*I only had 3 cups of fresh berries on hand, so I defrosting a cup of frozen berries and threw them in.

26 thoughts on “Blueberry Crisp

    • Wow Marcia! Where do you pick blueberries?? Out in the wild (like Blueberries for Sal!!) or are there blueberry picking farms? They don’t grow here– so ours all come from the market! take care friend. xo

    • Hi Kat are your boys cooks in the kitchen at all?? or are they mainly eaters??! (like my family!). We are eating lots of blueberries about– have them on my breakfast yogurt here on the table… hugs from here Kat!

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