Blueberry Crisp, Fresh for Summer

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Sativa Peterson
Blueberries were on sale so we picked up a few pints and stuck them in our grocery basket. They looked so summery -- plump and blue and delicious. But what should we make to capture this fruit at the peak of freshness? We thought briefly about blueberry muffins, but settled instead on this recipe for blueberry crisp. Boy, are we glad we did. 

This dessert is simple and so delicious. We want to eat it for dessert and wake up and have it for breakfast too. You take 3 pints of blueberries and mix with a half cup of sugar, one Tablespoon cornstarch, one teaspoon fresh lemon juice, and ¼ teaspoon of coarse salt. Pour into an 8-inch square baking-dish.

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Sativa Peterson
To prepare the topping, mix ¾ cups flour, ½ cup rolled oats, a ½ teaspoon baking powder, and ½ teaspoon salt. Then, cream 6 Tablespoons unsalted butter and 1/3 cup sugar with a mixer until fluffy. Stir dry ingredients into the butter and sugar. Then using your hands squeeze the mixture to blend into a crumbly topping. 

Sprinkle crumble-topping over the blueberries evenly and bake at 350 for the better part of an hour, until the blueberries are bubbling and the top of the crisp is golden brown. 

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Sativa Peterson
When we go to serve the crisp, the deep blue and purple color is spectacular. The dessert is ripe and sweet with a hint of tart and saltiness. It tastes like a warm slice of blueberry pie. With a scoop of vanilla ice-cream to accompany it, we all fall silent while eating except for Mmmm's and the sound of spoons hitting the side of glass bowls; scraping to dig up a bit of blueberry juice from the bottom.

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