Last week the kids and I went blueberry picking along with their cousins. After spending forty-five minutes picking berries as if it were an Olympic sport, we left the farm with honey sticks and large bags of blueberries.
With visiting family staying with us this week, Abigail wanted to surprise them with a homemade blueberry pie. Selfishly though, I convinced her into making a blueberry crisp instead. I don’t know why but I’ve always preferred berry crisps over pie. Perhaps it’s the top layer of crunchy oat topping which complements the sweetened cooked fruit underneath. Truthfully though, at the time we were discussing which one to make, my strong preference for crisp and my lack of enthusiasm for pie, was the only justification I needed to sway Abbi.
The end result was AMAZING. Please make this crisp. Soon. With a scoop of vanilla ice cream.
For anyone who has been following my health saga, I’ll talk about it more later this week. Things are improving, thank goodness. But for right now, I will leave you with this recipe for homemade blueberry crisp. Enjoy!
- ¾ cup sugar
- 3 tablespoons flour
- 6 cups blueberries
- Juice from one lemon
- ¾ cup flour
- ¾ cup brown sugar
- ½ cup (1 stick) cold unsalted butter, cubed in ½-inch squares
- 1½ cups rolled oats
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- Vanilla ice cream
- Preheat the oven to 400 degrees F.
- Spray a 9x13-inch baking dish with non-stick spray.
- In a large bowl, mix the sugar and flour.
- Add the blueberries and lemon juice and gently toss with the sugar. Transfer the blueberries to the prepared baking dish.
- In a food processor, add the flour, brown sugar, and butter and pulse the ingredients until it resembles coarse meal. If you don’t have a food processor, work the mixture with your fingers by rubbing the ingredients between your thumb, fingers.
- Place the mixture in a large sealable plastic bag. Add the oats, cinnamon, and salt.
- Mix all the ingredients by sealing the bag and shaking it for a few seconds.
- Evenly sprinkle the mixture over the berries.
- Bake for 45 minutes or until the topping is slightly brown. Serve the crisp hot or cold with a scoop of vanilla ice cream.