Blueberry Crisp

 

 

Prep: 10 min

Ready: 45 min

Servings 4-6

 

With blueberry season in full swing, it’s time to support local farms and enjoy this beautiful time of the year. We live in an area in West Michigan which is known for having some of the best blueberries in the country, and we have been making all kinds of blueberry desserts as well as eating lots of fresh berries. If you have a chance, get out and pick some berries before the season ends.

We have made blueberry crisp three times in the last two weeks!  I think I’m getting the COVID-20 LB. weight gain from eating all these delicious desserts. My wife has picked berries at a local blueberry farm twice this summer. (I can’t take credit for the picking.) We have been sharing quite a few berries with friends and neighbors. We have also made a blueberry pie, blueberry cake, and blueberry muffins.

While the cakes, pies, crisps, and muffins have been baking we have been able to see quite a variety of birds on our feeders. I have turned into a bird-watching geek since the COVID pandemic began. Yesterday we had several immature Baltimore Orioles feeding on grape jelly and sliced oranges on one of our feeders. It is fun watching them and seeing them come so close. I’m not sure if they would like blueberries? Possibly, I can put some blueberry jam in the feeding jars.

This recipe is a variation from the good ol’ Betty Crocker Cookbook. Thanks, Betty!

 

 

 

Ingredients

• 3 cup blueberries, fresh or frozen (I always prefer fresh.)

• 2 Tbs. lemon juice

• 2/3 cup packed brown sugar

• 1/2 cup all-purpose flour

• 1/2 cup quick-cooking oats

• 1 tsp. ground cinnamon

• 1/4 tsp. salt

• 1/3 cup butter, softened

 

 

Directions

1. Pre-heat oven to 375 degrees F.

2. Wash berries in a colander and pat dry.

3. Arrange blueberries in an ungreased 8”x 8”x 2” square pan.

(I have also used a 10” copper round pan, a glass square dish, and square aluminum pans – so whatever suits your fancy.)

4. Sprinkle berries with lemon juice. Mix together the brown sugar, flour, oats, butter, cinnamon, and salt.

5. Bake 30 min. until topping is medium brown. Berries will look a little runny.

6. Serve immediately, or cool and cover in the fridge. I prefer adding a little French vanilla ice cream.

I love the caramelized sugar on the crisp. Combined with the fresh blueberries, it is wonderful. You could also combine raspberries with the blueberries for mixed berry crisp – a delicious variation to this recipe. Enjoy! Stay safe.

 

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Blueberry Crisp

Course Dessert
Cuisine American
Keyword Pie, blueberries, blueberry crisp, crisp, desert, summer, fresh fruit,
Prep Time 8 hours 10 minutes
Total Time 45 minutes

Ingredients

  • 3 Cups blueberries fresh, frozen (I always prefer fresh.)
  • 2 Tbs. Lemon juice
  • ⅔ cup brown sugar packed
  • ½ cup flour all-purpose
  • ½ cup oats quick cooking
  • 1 tsp. cinnamon ground
  • ¼ tsp. salt
  • ⅓ cup butter softened

Instructions

  1. Pre-heat oven to 375 degrees F.

  2. Wash berries in a colander and pat dry.

  3. Arrange blueberries in an ungreased 8”x 8”x 2” square pan. (I have also used a 10” copper round pan, a glass square dish, and square aluminum pans - so whatever suits your fancy.)

  4. Sprinkle berries with lemon juice. Mix together the brown sugar, flour, oats, butter, cinnamon, and salt.

  5. Bake 30 min. until topping is medium brown. Berries will look a little runny.

  6. Serve immediately, or cool and cover in the fridge. I prefer adding a little French vanilla ice cream.

    I love the caramelized sugar on the crisp. Combined with the fresh blueberries, it is wonderful. You could also combine raspberries with the blueberries for mixed berry crisp - a delicious variation to this recipe. Enjoy! Stay safe.

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