I would have had this post up and ready but we had a crazy thunderstorm last night, our electricity was in and out and I didn’t want to be in the middle of this post and it lose my progress. But it was an amazing storm, one lighting strike after another, BOOM BOOM BOOM! For two hours straight. So my family turned off all the lights, turned off the TV and lit a bunch of candles around the house and opened up the windows and just watched in awe of nature’s power.
So this morning I’m playing catch up. This week I bring you blueberry crisp! Not a lot of ingredients and pretty common items found in the kitchen. The prep takes about as long it takes to cook. 25 minutes prep, 30 minutes to cook. Before you start this recipe, I highly recommend taking out a stick of butter a few hours before start putting the ingredients together. I made the mistake of trying to mix cold butter with the dry ingredients, even with a pastry cutter it was difficult.
In my house, you can find pounds of frozen blueberries, thanks to a very special grandmother. One of my son’s favorite snacks. Blueberry pancakes, blueberries and ice cream, blueberries and yogurt, blueberry smoothies, you get the point.
I love blueberry crisp, especially when it’s paired with our favorite local ice cream. Old Fashioned Vanilla Tillamook ice cream. The warm and cold combo is a must! If you want to add a little more, add your favorite cut nuts, like almonds.
So, here you go!
Prep time; 25 minutes Cook time: 30 minutes
4 cups fresh or frozen blueberries
2 tablespoons granulated sugar
1 tablespoon corn starch
2 tablespoons lemon juice
1 tablespoon of lemon zest
½ cup all-purpose flour
½ cup of old fashioned oats
¼ cup brown sugar
¼ teaspoon salt
¼ teaspoon cinnamon
1 stick of room temperature butter
- Preheat the oven at 375°, lightly butter, grease or spray a medium/large baking dish. I used a 13” X10” dish
- Grab a medium mixing bowl and mix blueberries, granulated sugar, cornstarch. Add lemon juice and zest, and mix in. Make sure the berries are coated with sugar. Pour into the baking dish and set aside.
- In another bowl mix the dry topping ingredients, flour, oats, brown sugar, salt, and cinnamon. Cut the stick of butter into small chunks and add to mixture. Either by using a pastry cutter or two forks, cut the butter into smaller pieces. If you are using two forks, hold each fork in each hand, facing away from each other and use them as if they were scissors, tearing away at each piece.
- Pour over blueberries and bake for 30 minutes. Take out of the oven and let rest for a few minutes, it’s best-served while it’s still warm. Can be reheated in the oven if there are leftovers.