blueberry crisp.

Monday, August 2, 2010


yesterday i was given a {HUGE} bag full of fresh picked blueberries. they were amazing. i learned that there are different 'flavors' of blueberries. some are much more floral in flavor. anyway you cut it... they are delicious. i love to bake. love. love. love. it. todd loves that i bake. i always make apple crisp. it is labor intensive, but well worth the end result. jeremy calls it my secret recipe. {i really don't share it with just anyone}... so i guess it is secret to some degree. i generally do not eat what i bake. other than the lets make sure this tastes good bite. so with blueberries in hand i set out to find a good baking recipe that would make everyone happy in family. i searched for blueberry pies... then quickly decided i did not want to make a crust & i cannot do store bought dough. then i looked through turnovers (again the dough). then i thought... huh... lets try to figure out how to make a crisp with blueberries. {oh my yum!} i mashed a few things together & got it. yum.


here is the recipe:


filling: (toss this all together & set aside)

6 cups blueberries, rinsed and drained well
1 tablespoon cornstarch
1/4 cup sugar
dash of salt

topping: (i double this part of the recipe. i really love the thick topping. why? it tastes so amazing.)

1/2 cup flour
1/2 cup quick oats
1/4 cup brown sugar (packed)
1/4 cup sugar
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1/2 stick of unsalted butter (cubed)

{combine first 6 ingredients into a bowl. then add cubed butter... with fingers (pinching fingers together) combined the topping ingredients until it is a little crumbly... this really is the easiest method.} add almonds or pecans to the mix... that would be yum! but since my fam does not always like nuts... i left them out just this time.

ASSEMBLE:
{in a baking dish} empty all the blueberry mixture into the bottom of the dish. then {sprinkle} the topping evenly over the blueberries. bake at 375 degrees for about 40 minutes. the filling should bubble.

serve with FRESH whipped cream (my downfall).
WHIPPED cream... being my one of two vices, coffee being the other. we never buy store bought whipped cream because i have become a whipped cream snob. plus, this is super easy and way cheaper.

1 pint of heavy whipping cream
3-4 tablespoons of sugar

whip together with stand up mixer or hand held until there are stiff peaks. this is made easier if you put your bowl and whisk in the freezer for about 15 minutes before you make your whipped cream.

{enjoy.}

2 comments:

  1. we destroyed it. but we can go blueberry picking with the kids tomorrow and i can make it.

    ReplyDelete

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